MOTHERING SUNDAY
MENU
(Food served 12-8pm)
Starters
Carrot, ginger and honey soup with home baked bread £4.50
Smoked Scottish salmon with shallot & caper vinaigrette & brown bread £6.50
Confit of duck leg terrine, sultana puree, verjus syrup & prune chutney £6.50
Prawn croquette with lime mayonnaise & Bloody Mary coulis £5.95
Crispy belly pork, home made baked beans & brown sauce £5.75
Goats cheese & red onion tart with balsamic syrup & rocket salad (v) £5.50
Grilled horseshoe black pudding, smoked bacon crisps, creamed Savoy cabbage & jus £6.25
Mains
Roast rib of British beef with Yorkshire pudding £10.50
Roast leg of lamb £10.50
Both roast meals are served with vegetables of the day, roast potatoes and gravy
Ballantine of chicken with wild mushroom risotto, wilted spinach, salsify crisps & pesto jus £13.50
Roast treacle cured bacon chop, spring onion mashed potato, buttered Savoy cabbage & red wine jus £12.50
Butternut squash risotto, parmesan crisps and squash dressing (v) £10
Pan fried sea bass, rosti potatoes, sauce vierge with roasted fennel & French bean salad £15
Braised ox cheeks, creamy mash, buttered Savoy cabbage & jus £13
Cumberland sausage ring with creamy mash & onion gravy £10.75
Homemade fish pie – fresh and smoked fish with spinach topped with creamy mash and glazed with Cheshire cheese £11
Beer battered cod, pub chips, mushy peas and homemade tartare sauce £10
Burger – homemade beef burger with melted mozzarella & sautéed onions on a fresh bap with pub chips, tomato jam & salad garnish £10 Add smoked bacon for £1
10oz Ribeye steak, with pub chips, grilled tomato, watercress & garlic buttered field mushroom £16.50
Homemade Puddings
Toffee apple bread & butter pudding with custard £5.25
Spiced Panna cotta with citrus & mint compote £5.25
Vanilla crème brulee with homemade shortbread biscuit £5.25
Hot poached pear with mascarpone £5.25
Chocolate tart with raspberry coulis & sorbet £5.25
Trio of Cheshire Farm ice cream/sorbet £3.95
Cheeseboard – Seasonal cheeseboard with local cheese, biscuits, chutney, celery, apple & dried apricots £6.95. Cheeseboard with a glass of port for £8.95
Burns Specials
Menu served From Saturday 23rd- Monday 25th January (Burns Night)
“Cullen Skink”
A rich smoked haddock soup served with fresh bread
£5.50
Scottish oak smoked salmon with oatcakes & horseradish cream
£6.50
Black pudding Scotch egg
Made to our own special recipe, with mustard mayonnaise
£5.95
“Haggis, Neeps & Tatties”
Haggis, potatoes and turnips with redcurrant syrup
£12.95
Braised venison with bacon, chestnuts & a wild mushroom & rich port sauce, served with champit tatties & braised red cabbage & apples
£14.00
“Grampian Chicken”
Pan fried chicken breast with rumbledethumps & Scotch broth
£13.00
“Cranachan”
Toasted oats, yoghurt, cream, honey & raspberries
£5.25
Apple & butterscotch pie with a meringue topping
£5.25
“Dunesslin Pudding”
Plum sponge pudding with Drambuie custard
£5.25
The Game Menu
National Taste of Game Week
Saturday 14th – Saturday 21st November 2009
Partridge & white bean pottage with salsa verde & fresh bread £4.50
Rabbit & black pudding terrine with crostini £5.25
Duck liver parfait with fig chutney & toast £6.25
Whole roasted partridge wrapped in streaky bacon with braised red cabbage & parmentier potatoes £13.00
Garlic, thyme & lemon marinated duck breast, honey parsnip puree, creamy mashed potato
with an apple & sage jus £14.00
Game keeper’s pie with pub chips & gravy £12.00
Proudly supporting:
www.gameson.org.uk www.basc.org.uk
