(v) ROASTED CAULIFLOWER AND CUMIN SOUP
Finished with rocket pesto and accompanied with miniature Hovis loaf and flavoured butter.
SMOKED SALMON SALAD
Served with cucumber, lettuce, spicy marie rose sauce, caper berries and pickled shallots.
FREE RANGE CHICKEN LIVER PATE
Topped with blood orange jelly, served with a cognac and red onion chutney and grilled brioche.
CREAMED WILD MUSHROOMS
Slow cooked wild mushrooms in coconut and garlic sauce served with crumbled goat's cheese and garlic crostini.
Braised beef brisket in red wine with mixed herbs, carrots, leeks, baby onion and parsnips, served with rosemary hand cut chips and seasonal vegetables.
BEER BATTERED NORTH ATLANTIC HADDOCK
A true classic, served with triple-cooked chips, homemade peas and our own tartar sauce.
FREE-RANGE TARRAGON CHICKEN SUPREME
Chicken breast with carrot puree, white wine and tarragon sauce, roasted shallots and Parmenter potatoes.
(v) CHESHIRE BLUE CHEESE RISOTTO
Served with sweetcorn, balsamic red onion and courgettes, drizzled with mint infused olive oil and salsify crisps.
ORANGE AND WHITE CHOCOLATE CHEESECAKE
Served with passion fruit coulis, frozen raspberries and cinnamon chantilly cream.
STICKY TOFFEE SPONGE
A delicate sponge served with a rich butterscotch sauce and honeycomb ice cream.
WARM CHOCOLATE BROWNIE
Homemade brownie with white chocolate chunks, white chocolate sauce, vanilla ice cream and pistachio powder.
SELECTION OF SNUGBURYS ICE CREAM
3 scoops of ice cream served with chocolate tuile.