‘Winter in to Spring’ Menu arrives!!!

The new menu has arrived!! Lloyd and the team have been working very hard on one or two new dishes for the ‘winter in to Spring’ menu.

One new winter warming starter is the ‘Little Seafood Crockpot of by-catch fish, prawns and mussels in a warm creamy dill and white wine sauce, served with a little glass of chilled Manzanilla Sherry’.

We have introduced an ‘On Toast’ section featuring our very popular Wild Mushrooms Pan Fried with white wine, cream and shallots but adding two other starters………..’Pan Fried Chicken Livers with a port wine sauce’ and ‘Homemade Baked Beans with grilled Delamere goats cheese’ (a posh cheesey beans on toast)

On the main courses ‘Lloyds Slow Cooked ‘Stew for Two’ (or for one) served with creamy mashed potatoes’ will be a winner and Lloyd is kicking off with his slow cooked game stew first!! For vegetarians we have introduced two main meals which I am sure none vegetarians will enjoy very much too one is ‘Herbed Portobello Mushrooms grilled and served with slow cooked pearl barley and caramelized artichokes’ and secondly ‘Delamere Goats Cheese Hash with a spiced apple sauce and winter salad’.

We are varying our sausages also by moving to ‘Seasonal Sausage from the Rhug Estate with mash, shallot gravy, and red cabbage’ this way we can offer you different flavours of sausage over the year. Finally a Pan Fried Cod served on Cannellini beans sautéed with butter and thyme, cherry tomatoes and chives’ is the fish dish replacing the Hake and it is truly delicious!!

The cheeseboard will now vary from time to time as Lloyd looks to Cheshire for most of the Cheeses on the board. He has added a ‘Homemade Lemon Tart served with cream’ to the puddings and a gorgeous chilled Rose Port has been added to the vast list of Ports on our list and is very much a new dessert wine alternative.

See you all on Thursday 2nd February when the menu is launched