October 2016

1 course – £12.95 2 courses – £15.95 3 courses – £18.95

To Start

Sauté king prawns with garlic, parsley, sherry & olive oil on a crispy ciabatta crouton (gfo)

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)

Mediterranean cheese tasting………..crispy fried feta cheese filo pastry parcel, char-grilled halloumi, courgette & ricotta fritter, red pepper houmous, and harissa dressing (v)

Our own black pudding with a soft poached egg, grilled Welsh rarebit, sweet tomato & home cured pancetta relish, crispy potato fritters, and grain mustard dressing

Cream of British sprout soup with crispy ciabatta croutons (v) (gfo)

Crispy salmon & smoked haddock fishcakes with sauté queen scallops, and a white wine, fennel & chive cream sauce

Sauté mushrooms with garlic, caramelised shallots, white wine, cream & parmesan (v) (gfo)

A little taste of Asia……….crispy ‘panko’ crumbed king prawn, red onion bhaji, shredded hoi sin duck filo pastry parcel, crispy king prawn wonton with Asian vegetables, and a sweet chilli & ginger dressing

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

FOR MAIN COURSE

Duo of Welsh pork – pulled shoulder ‘wellington’ & crispy twice cooked belly with sauté cabbage & kale, root vegetable puree, and cider gravy, served with vegetables & sauté potatoes on the side (gfo)

Pan fried chicken breast with caramelised ham hock balotine, charred carrots, green beans wrapped in smoked bacon, sage cream sauce, served with vegetables & sauté potatoes on the side (gf)

Char-grilled chicken & smoked bacon risotto with leeks, cream, baby spinach, peas & parmesan (gf)

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)

Poached stuffed fillets of sole with king prawns, samphire, fennel & leeks, and a lobster & sherry cream sauce, served with vegetables & new potatoes on the side (gf)

Fragrant Thai style king prawn curry with sauté Asian vegetables, and special pilaf rice (gf)

A little taste of India………sweet potato, kale, spinach & quinoa fritter, a cauliflower, mint & coriander filo parcel, lentil & garlic dhal, chickpea & chilli ‘curry’, char-grilled nan bread strips, mango & onion curry dressing, and riatha (v)

Butternut squash, sweet potato, goat’s cheese, toasted pine nut, caramelised red onion & honey puff pastry ‘wellington’ with root vegetable puree, charred courgettes, soya beans, herb oil, and   house vegetables & sauté potatoes (v)

All main courses come as complete dishes, if you would like some chips (free of charge) or anything else extra let us know!

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

If you have any other dietary requirements or any food allergies/intolerances, please let us know!

OUR PUDDINGS

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

Tiramisu cheesecake with mocha ice-cream

Classic vanilla crème brulee with our honeycomb & Cheshire Farm honeycomb ice-cream (gf)

Warm apple & almond tartlet with a choice of homemade vanilla custard, pouring cream or vanilla ice-cream

Rich chocolate & amaretti torte with amaretto 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