Lunch Menu December 2016

1 course @ £13.50

2 courses @ £16.50

3 courses @ £19.50

THE STARTERS

Asian style king prawn duo – salt & pepper tempura & ‘panko’ crumbed with Asian fine noodle & vegetable salad, and hot & sour dressing

Paté trio – duck liver with cassis & stem ginger, chicken liver with smoked bacon, brandy & redcurrant, and course pork liver with garlic, apricot & sage served with crispy French toast and onion jam (gfo)

Sauté garlic mushrooms with cream, brandy, spinach, caramelized onions & cheddar on toasted ciabatta (v) (gfo)

Smoked trout, horseradish & chive paté with citrus jam and crispy French toast (gfo)

Cream of leek, smoked cheddar & apple soup with crispy potato croutons (v) (gfo)

Char-grilled chicken & home cured pancetta risotto with leeks, cream, peas, parmesan, and baby spinach (gf)

‘Our own’ cranberry, apple & sage black pudding with crispy fried poached egg, caramelized ham hock, and grain mustard dressing

Crispy fried feta cheese, caramelized onion, roasted red pepper & chive filo pastry parcels with spiced chick pea houmous, and sweet tomato relish (v)

‘Seafood crèpe’ – king prawn, queen scallops, white crab & smoked salmon with a fennel, leek & chive cream

THE MAIN COURSES

Butter roasted turkey crown with caramelised onion, pork, sage, chestnut apricot stuffing, ‘pigs in blankets’, roast potatoes, vegetables, port & cranberry relish, and roasting gravy (gfo)

Asian chicken tasting – char-grilled breast, crispy filo parcel, confit tempura breast, and chicken fried rice! with hot & sour dressing, toasted cashew nuts & stir fried Asian vegetables, and a peanut satay coconut cream (n)

‘Seafood Paella’ – king prawns, fillet of hake, mussels, chorizo, crispy calamari, peppers & smoked paprika (gf)

Pot roast brisket of local beef ‘bourguignon’ served with dauphinoise potatoes and vegetables on the side (gf)

Pan fried fillet of cod with peas, home cured pancetta & onions, a parsley cream, crispy potato fritters, served with vegetables on the side (gfo)

Fisherman’s lunch – salmon, hot potted smoked haddock, cod goujon, crispy fishcake, stuffed sole paupiette, fillet of hake and sea bass with pea puree, tomato relish, and homemade tartar sauce, served with vegetables & sauté potatoes on the side (gfo)

Duo of Welsh pork – slow roast crispy belly & crispy pulled shoulder with apple relish, smoked cauliflower cheese, cider gravy, served with sauté potatoes & vegetables on the side (gfo)

Seafood ‘En Croute’ – salmon fillet, smoked salmon & prawns encased in puff pastry with a white wine & fennel cream sauce, served with sauté potatoes & vegetables on the side

Goats cheese, cranberry, chestnut, caramelized red onion & spinach ‘wellington’ with Jerusalem artichoke puree, herb oil, vegetables & sauté potatoes (v)

A little taste of Italy……wild mushroom, mozzarella & spinach cannelloni ‘al forno’, crispy fried leek, sun blush tomato, marinated artichoke ‘risotto cake’, roasted pepper, ricotto & pine nut ‘ravioli’, tomato cream, herb oil, and char-grilled garlic bread sticks (v) (n)

 

(v = vegetarian   n = contains nuts  gf = gluten free   gfo = gluten free option available, please ask!!)

If you have any other dietary requirements, please let us know and we’ll do our very best to please!

 

THE HOMEMADE PUDDINGS

Sticky, fruity, ginger, boozy rum, Christmas ‘pudding’ with custard & whipped cream

Black forest dark chocolate & Morello cherry roulade with amaretti crumb & cherry ice-cream (gf) (n)

Orange cheesecake with blood orange sauce & whipped cream

Coffee crème brulee served with a chocolate rum truffle coffee meringue (gf)

‘The citrus quartet’ – mini glazed lemon tartlet, lime cheesecake, orange crème brulee, and orange ripple ice-cream

Tasting of banana – banana sticky toffee pudding with rich toffee sauce, banana cheesecake, caramel, banana & mascarpone cheese filo parcel, and crispy banana fritter with rum syrup & vanilla ice-cream

 

CHEESE (£1.95 supplement)

– our selection of British cheeses on a platter with chutney, grapes, crackers & butter!

Shropshire blue, Somerset brie, Snowdonia ‘Amber mist’ (cheddar & whisky),

         Snowdonia ‘Bouncing Berry’ (mature cheddar with cranberries)

‘Y Fenni’ (beer & grain mustard cheddar), Somerset hard goat’s cheese

ICE-CREAM (3 scoops)

Chilly Cow (Local) – Chunky chocolate * Lemon Meringue * Chunky Chocolate Mint

Mario’s (Welsh) – Raspberry Ripple * Vanilla * Orange ripple

Cheshire Ice-Cream Farm – Blackcurrant & Liquorice * Butterscotch * Rum & Raisin * Honeycomb * Salted Caramel * Strawberry * Mocha Coffee

SORBETS (3 scoops)

(from Movenpick & Mario’s)

* Lemon * Blackcurrant * Mango