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menu

ramsons fine dining: a la carte, classics and gourmet menus...

Our 'carte' changes daily according to availability of fresh produce. 

The 'classics' menu features six of Naseem's signature dishes, whilst our daily changing 'gourmet' menu offers ten tantalising tastes - demonstrating the consumate skill of Naseem's kitchen team.

We do not offer 'set lunch' or 'specials' menus; all promotional offers are genuine discounts on our premium menus... 

typical 'a la carte' menu - served on 17th July

appetisers

roast breast of quail
with pancetta, quail's leg confit, braised lentils and ruby port sauce

carpaccio of mackerel
with samphire, amalfi lemon pith and egg yolk

sola bottera cheese and onion tart
with wild rocket, beetroot puree and marsala reduction

first courses

saffron tagliatelle
with chicken livers, wild mushrooms, nutmeg and red wine sauce

carnaroli rice risotto
with broad beans, atlantic prawns and amalfi lemon

new potato & lovage soup
with wild garlic oil

salads and vegetables...

are included in the price, but served as a separate middle course

second courses

roast topside of rose veal
with potato gratin, wild mushrooms and caramelised onion puree and marsala sauce

caramelised breast of corn fed duck
with potato dauphinoise, grilled black pudding, buttered savoy cabbage, pumpkin puree and tarocco orange sauce

pan fried fillet of silver hake
with crushed new potatoes, tomato fondant, sauteed spinach and saffron sauce

vegetarian
dishes are prepared according to individual dietary requirements

cheese

seasonal british
chosen by carole faulkner of the famous chester cheese shop

artisan italian
our own selection from cremifico la bottera in piemonte

puddings

amedei chocolate fondant
with milk chocolate ice cream and hazelnut brittle

summer pudding
with fresh summer fruit, fruit coulis and jersey cream

la panna cotta
with marinated cherries

 

ramsons classics menu - served on 17th July

seared shetland scallops
with fennel puree and saffron sauce

carpaccio of beef
with capers and egg yolk

carnaroli rice risotto
with broad beans and atlantic prawns

loin of st asaph lamb
with potato dauphinoise and redcurrant & mint sauce

or

deep fried battered lemon sole
with fat chips, sugar snap peas and parsley sauce

lancashire and stilton cheese
simply served with water biscuits

strawberry shortcake
with strawberry ice cream and jersey cream