menu

Starters

Creamy Vine Tomato and Jerusalem Artichoke Soup with
Garden Herb Pesto

Terrine of Smoked Salmon and Rosary Goats Cheese with Cucumber
and Mango Raita and a Baby Leek and Chive Vinaigrette

Slow Roast Packington Pork Belly with Borlotti Beans and a
Ginger and Spring Onion Stir Fry

V      Shitaki Chestnut Mushroom Fricassee with Potato Pancakes
and Toasted Parmesan

Mains

Traditional Roast Rib Eye of Tabley Brook Beef with Yorkshire Pudding
and a Rich Red Wine Sauce

Slow Braised Lamb Shank with Garlic Roasted New Potatoes, Creamy
Savoy Cabbage and a Port and Shallot Sauce

Seared Black Bream with Smoked Haddock and Chive Tartlet and a
Red Onion and Fennel Salad

V      Twice Baked Cauliflower and Lancashire Cheese Soufflé with
Crispy Courgette Fritters and a Roma Tomato Salsa

Desserts

Warm Bramley Apple and Pear Frangipan Tart
with Calvados Cream

Orange Chocolate Brownie Torte with Blood Orange
Curd Ice Cream

Selection of Nutters Local and Regional Cheeses

Pure Vanilla Bean Crème Brulee Crunch with Fantasy of Fruits

Filter Coffee and Petit Fours

£23.50 Twenty Three Pounds and Fifty Pence