APRIL A LA CARTE

6pm until 9.30pm

£40.00 per person

AMUSE BOUCHE

Chef’s bouche of the day

STARTERS

Tataki of yellow fish tuna

with a salad of raw vegetables, sweet chilli jelly, wasabi purée 

Pan seared scallops

with a coconut and coriander Dhal, garlic and chilli prawn dumpling, apple salad 

Pan fried Welsh lambs’ kidneys (G)

 with thyme champ, roasted beets and a salad of broad beans, bacon lardons and wild mushrooms

Asparagus spears (V)

 with a tartlet of Shropshire blue cheese and red onion and a rocket salad with balsamic pearls 

INTERMEDIATE

Blood orange granita (V,G,D,N)

MAINS

Roasted best end of English lamb 3 ways

with Lancashire hot pot, confit lamb croquette, baby broad beans, garden peas, garlic parmantier potatoes and a port and caramelised onion jus

Butter roasted fillet of beef

with braised oxtail, textures of shallots, pommes noisette, shitake mushroom duxelle and a Madeira jus   

Chefs special of the day

Please ask a member of our restaurant team for today’s special

Seared fillet of sea bass

with broccoli purée, king prawn and crab bon bon, creamed spinach, saffron potatoes and sauce vierge

Wild mushroom tagliatelle (V)

with wilted spinach and 24 month aged parmesan shavings and garlic infused flat bread

DESSERTS

Madagascan vanilla bean cheesecake (V)

with mango jelly, white chocolate crumble, cointreau and orange ice cream

Strawberry parfait (V,G)

with honeycomb, apple sponge, pecan brittle, vanilla cream

Dark chocolate delice (V)

with mocha coffee ice cream, chocolate crumb, cocoa tuille

British and continental cheeseboard (V)

with celery, apple, grapes, home made chutney and biscuits

APRIL EARLY EVENING MENU

MONDAY TO FRIDAY -  6PM UNTIL 7:30PM

Two courses £15.50 p.p

Three courses £19.50 p.p  

STARTERS

Chefs soup of the day (V)

with golden croutons

Salad of smoked salmon

with chive crushed jersey royals, caviar and a mustard dressing

Asparagus, red onion and blue cheese tartlet (V)

with a rocket and balsamic salad  

Pan seared welsh lambs kidneys

with a salad of broad beans, lardons, lemon and capers

Seared scallops (supplement £3)

with creamed leeks, Parma ham shards

MAINS

Pan seared sea bass (G)

with piped potatoes, sautéed spring greens and a watercress sauce

Wild mushroom tagliatelle (V)

with parmesan and wilted spinach 

Roast breast of chicken £13.50

with rissole potatoes, chicken and Shropshire blue cheese croquette, chive butter sauce 

Slow roasted belly of pork

with pommes noisette, buttered kale, apple and cider jus

Butter roasted fillet of beef (supplement £9)

with truffle potato terrine, buttered asparagus, sherry glazed onions, watercress purée and a port reduction

DESSERTS

Madagascan vanilla bean cheese cake (V)

with mango jelly, white chocolate crumble, cointreau and orange ice cream  

Strawberry parfait (V,G)

with honeycomb, apple sponge, pecan brittle vanilla cream

Dark chocolate delice (V)

with mocha coffee ice cream, chocolate crumb, cocoa tuille

British and continental cheese board

with celery, apple, grapes, home made chutney and biscuits

Trio of ice creams (V)

with raspberry coulis

SUNDAY LUNCH MENU April 2018

2 courses £15.00 p.p.

3 courses £19.95 p.p.

STARTERS

Chefs soup of the day (V)

with golden croutons

Classic prawn cocktail

with brown bread and butter

Asparagus, red onion and blue cheese tartlet (V)

with a rocket and balsamic salad  

Pan seared welsh lambs kidneys

with a salad of broad beans, lardons, lemon and capers

Seared scallops (supplement £3)

with creamed leeks, Parma ham shards

MAINS

Roast sirloin of beef

Yorkshire pudding, thyme and red wine sauce

Roast leg of spring lamb

with a rosemary and sage jus

Roast pork

with crackling, roast potatoes and apple cider gravy

Chef's special of the day

please ask a member of our restaurant team

Pan seared sea bass (G)

with piped potatoes, sautéed spring greens and a watercress sauce

Wild mushroom tagliatelle (V)

with parmesan and wilted spinach  

DESSERTS

Madagascan vanilla bean cheesecake (V)

with mango jelly, white chocolate crumble, cointreau and orange ice cream  

Strawberry parfait (V,G)

with honeycomb, apple sponge, pecan brittle vanilla cream

Sticky toffee pudding (V)

served with homemade custard

Bread and butter pudding (V)

served with pouring cream

British and continental cheese board (supplement £3.00)

with celery, apple, grapes, home made chutney and biscuits

Trio of ice creams (V)

with raspberry coulis

Some items in our menu may contain nuts, seeds or other allergens. Please advise us of any dietary requirements or allergies when we take your order

Key to menu: (V) Vegetarian, (N) Nut Free, (D) Dairy Free, (G) Gluten Free

VEGAN MENU

2 courses £15.50   3 courses £19.50

To start

 Home made chef’s soup of the day

Tofu and parsley potato cakes with a lightly spiced tomato salsa

Veggie sushi rolls with soy dipping sauce and wasabi dressing

Main course

Tempura vegetables with red lentil and spinach Dahl, tomato and coriander dressing

Marinated tofu and Mediterranean vegetable kebabs, braised rice with tomatoes and vegetables and a lemon and herb dressing  

Dessert

Trio of sorbets with seasonal coulis

Coconut rice pudding with caramelised pineapple and blood orange gel

CHILDREN'S MENU

MAINS

Battered Chicken strips £5.95

served with homemade fries

Pork and Herb Sausage £5.95

served with creamed potatoes and gravy

Margherita £5.95

served with homemade fries

Breaded Scampi £5.95

served with homemade fries

Pasta £5.95

served with a tomato sauce and cheese

ALL SERVED WITH A CHOICE OF BAKED BEANS, PEAS OR SEASONAL VEGETABLES

Roast Dinner £5.95 (served ONLY on Sundays)

served with roast potatoes and a selection of seasonal vegetables

Ham or Cheese Sandwich £5.95

served with homemade fries

DESSERT

Ice Cream £2.50

chocolate, strawberry or vanilla with chocolate sauce

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