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menu

Wednesday to Saturday; Lunch and Dinner

our menu changes daily according to the availability of fresh produce...

... this was what we served on the evening of 13th June 2008...

appetisers

chopped raw veal
with wild rocket, capers, parmesan and lemon oil

breast of quail
with quail leg confit, braised lentils, pancetta and madeira sauce

brixham cock crab mousse
with avacado, cucumber and lobster salad

seared shetland scallops
with jerusalem artichoke and truffle cream

poached cheshire asparagus
with amalfi lemon butter

first courses

carnaroli rice risotto
with carrot and melting taleggio

tagliatelle
with veal ragu

brown shrimp tortellini
with lobster bisque

san marzano tomato and roast garlic soup
with basil infusion

salads and vegetables...

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

second courses

flashed fillet of beef
with potato gratin, cardoncelli mushrooms and marrow bone sauce

st asaph spring lamb
with caramelised onion mousseline and lamb 'jus'

caramelised duck breast
with potato & bacon gratin and clementine marmalade sauce

grilled fillet of line caught sea bass
with parsley mash, spinach and saffron sauce

fillet of monkfish
with sun dried tomato crust, sauteed samphire and cucumber 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

puddings

hot chocolate fondant
with rosemary and hazelnut

lemon curd souffle
with lemon and grappa sorbet

creme brulee
with cherry compote

apricot and basil parfait
with zabaglione and pistachio brittle

rhubarb and ginger cheesecake
with rhubarb granita

please note

we are unable to provide a full menu choice to larger parties (6 or more) ...

... who will be offered the chef's tasting menu or a shorter 4 course menu.