GF Gluten Free, P Pescatarian versions available, please ask your server. V Vegetarian.
If you have an allergy or intolerance, please speak to a member of staff before you order food and drinks.
A New Year Wheatsheaf Welcome, starting with Bite Sized Savouries
Roast butternut squash and apple soup Toasted pumpkin seeds, house bread. (V, GF)
Goosnargh Smooth Liver Pate
Diced peppers and onion on seasoned leaves, homemade crackers, plum and apple compote. (GF)
Celeriac and Mustard Mayonnaise Slaw Bound with Crab Meat and Smoked Salmon
Tossed with cray fish tail on dressed leaves and garlic bread fried cubes. (GF, P)
Oven Baked Fudgy Pork Belly Grilled and served on a crisp vegetable salad with carrot crisps. (GF)
Pan Fried Garlic and Chilli King Prawns
with onions and peppers on toasted bread with fried rocket leaves and baked cherry tomoates. (GF)
Savoury Baked Cheesecake Toasted pecan nut salad and beetroot compote. (GF, N)
English Preserved Apple and Cider Pot
Topped with sour cream snow and black pepper and honey sponge dipping finger.
Griddled Sirloin Steak
Half grilled tomato, Portabella mushroom filled with Cheshire Blue cheese, chunky chips and a choice of sauce. (GF)
Pork Fillet Medallions
Sliced mushroom with mustard and brandy sauce.
Seared Sea Bass
on Harvey’s sherry roast shallots with creamy butter sauce. (P, GF)
Grilled duck breast
on braised red cabbage with salt grape and red wine sauce. (GF)
Blue Monday by Alex James Cheese & Red Onion Tart
Creamed wild mushrooms with black garlic and toasted chestnuts. (V)
All mains are served with market fresh vegetables and roast potatoes.
Sticky Toffee Sponge with Hot Toffee Sauce
Amaretto and Chocolate Mousse Cake (GF, V)
Bailey’s Irish Liqueur Cheesecake (GF, V)
Meringue Nest with Winter Berry Compote and clotted cream.
Orange and Whisky Flummery shortbread fingers.
Selection of English Cheeses and relish with homemade biscuits.
Tea or Coffee with sweet treats.