Select one of our menu options below

Pre-Theatre & Lunch Menu

 Available

 Tuesday to Friday all day

Saturday until 6.30pm 

1 Course £15.00      2 Courses £20.00      3 Courses £25.00

 

STARTERS

 

Velouté of white asparagus, hazelnuts & truffle oil

Grilled fillet of sea bass, confit heirloom tomatoes, shaved fennel & coriander oil

Vanilla glazed beetroots, duck ham & parmesan

 

MAIN COURSES 

 

Confit middle white pork belly, creamed potatoes, kimchi, anise infused pork broth

 Grilled fillet of mackerel, sauté potatoes, seasonal cabbage, gooseberries, chervil & lemon butter

 Herb crusted baked goats cheese, pea & mint mousseline, charred baby gem, tender stem broccoli, pickled Japanese radish & almonds

 

DESSERTS

Lemon tart, cherry sorbet, poached cherries

 Yoghurt panna cotta, macerated English strawberries

 Selection of 3 cheeses, grapes, chutney & biscuits

 

SIDE DISHES

Parsley new potatoes    Triple cooked chips     Fine seasonal greens      Creamed Potatoes

All side dishes £3.50

Please note – This menu is subject to change, please call the restaurant directly if you have any questions.

À la carte Menu

 

Starters

 

Grilled terrine of potato & confit herb fed chicken leg, chicken liver, girolle mushroom & spring onion

£8.95

Slow cooked neck & pickled tongue of spring lamb, salt & pepper sweetbreads, grilled baby gem, spring onion, grain mustard butter

£7.95

Tartare of sea trout with cucumber, horseradish & lovage

£8.95

Grilled scallops, scorched langoustine, peas, chorizo & warm smoked bone marrow vinaigrette

£13.95

Whitby crab & parsley risotto, salt & vinegar cockles

£8.95

 

 

Main Courses

 

Seared stone bass, crab couscous, tomato & crab oil dressing, fennel ceviche

£24.95

Grilled fillet of sea trout, courgette & parmesan purée, herb quinoa, English samphire, whole grain mustard emulsion

£21.95

Roasted breast of herb fed chicken, Provençal white asparagus, black truffle & chervil butter, crisp potatoes & toasted hazelnuts

£21.95

 Roasted rump and slow cooked neck of Spring lamb, grilled little gem lettuce, pickled Japanese radish, pea & goat’s cheese mousseline

£25.95

30 day aged Sirloin steak, slow roasted heritage tomato salad, home cured beef jerky, pickled Shitake mushrooms, red wine sauce, triple cooked chips

£25.95

 

SIDE DISHES

Triple cooked chips     Seasonal greens   Creamed potato   

All Sides £3.50

 

DESSERTS

Roasted peach, malted vanilla cream, almonds & spiced bread

£7.95

Chocolate & cherry pave, poached cherries, kirsch ice cream

£8.95

The Damson ‘Kinder Bueno’ bar, banana & citrus sorbet, passion fruit & sake

£7.95

Popcorn panna cotta, beurre noisette, lemon & Sansyo pepper sorbet

£7.95 

 A selection of English & French cheese from the cheeseboard,

seasonal chutney, grapes, celery, water biscuits

Half board £10

Full board £15

Vegetarian À la carte Menu

 

Starters

 

Provençal white asparagus, black truffle & chervil butter, slow cooked duck egg & toasted hazelnuts

£9.95

Mr Ashcroft’s mixed beetroots, horseradish cream, pickled Thai shallots, Granny Smith apple, pain d’epice & pomegranate

£7.95

Main Courses

 

Spiced honey roasted Nantes carrots, cauliflower & butternut squash, spring cabbage, aubergine chutney, golden raisins

£14.95

 Wild nettle gnocchi, slow roasted heritage tomatoes, Kalamata olive, pickled Shitake mushrooms, sourdough crisps

£15.95

 

SIDE DISHES

Triple cooked chips     Seasonal greens   Creamed potato

All Sides £3.50

Sunday Menu

1 Course £15.00      2 Courses £20.00      3 Courses £25.00

STARTERS

Veloute of white asparagus, hazelnuts & truffle oil

Grilled fillet of sea bass, confit heirloom tomatoes, shaved fennel & coriander oil

Vanilla glazed beetroots, duck ham & parmesan

 

MAIN COURSES

 

Roast Cheshire beef — or — Roast leg of lamb

Served with: Yorkshire pudding, duck fat roasted potatoes, seasonal vegetables and roasting juices

Confit middle white pork belly, creamed potatoes, kimchi, anise infused pork broth

Grilled fillet of mackerel, sauté potatoes, seasonal cabbage, gooseberries, chervil & lemon butter  

Herb crusted baked goats cheese, pea & mint mousseline, charred baby gem, tender stem broccoli, pickled Japanese radish & almonds

DESSERT

Lemon tart, cherry sorbet, poached cherries

Yogurt panna cotta, macerated English strawberries

Selection of 3 cheeses, grapes, chutney & biscuits

SIDE DISHES

Parsley new potatoes    Triple cooked chips     Fine seasonal greens      Creamed Potatoes

All side dishes £3.50

Please note – This menu is subject to change, please call the restaurant directly if you have any questions.

 

 

 

 

 

Tasting Menu

TASTING MENU

please note – the whole table is required to order from the menu if selected

£60.00

Veloute of white asparagus, hazelnuts & truffle oil

Paired with a tasting of Pinot Grigio a versatile but characterful wine in its own right

***

Grilled terrine of potato & confit herb fed chicken leg, chicken liver, girolle mushroom & spring onion
Pair this with a tasting of Andes Peaks Carmenere, a spicy and characterful red wine
***
Tartare of sea trout with cucumber, horseradish & lovage
Pair this with a tasting of Cape Coral Rose, the best rose in the southern hemisphere
***
Seared stone bass, crab couscous, tomato & crab oil dressing, fennel ceviche
We recommend a tasting of Pinot Blanc Reserve, a restrained mineral style, focusing on elegance with soft fruit, gooseberry and citrus notes
***
Roasted rump & slow cooked neck of Spring lamb, grilled little gem lettuce, pickled Japanese radish, pea & goat’s cheese mousseline
We recommend a tasting of Gamay Bursting with flavours to tantalize the taste buds
***
  Chocolate & cherry pavé, poached cherries, kirsch ice cream
Paired with Classic Pedro Ximenez, the perfect partner for chocolate
***
A selection of artisanal cheeses from the cheeseboard, seasonal chutney, grapes, celery & biscuits
Pair with Krohn 1998 Colheita Port

Pair your tasting menu with our wine recommendations £30  

Please note – This menu is subject to change, please call the restaurant directly if you have any questions.

Vegetarian Tasting Menu

VEGETARIAN TASTING MENU

please note – the whole table is required to order from the menu if selected

£50.00

 

Veloute of white asparagus, hazelnuts & truffle oil

Paired with a tasting of Pinot Grigio A versatile but characterful wine in its own right

***

Mr Ashcroft’s mixed beetroots, horseradish cream, pickled Thai shallots, Granny Smith apple, pain d’epice &  hazelnuts

Pair this with a tasting of Cape Coral Rose   The best rose in the southern hemisphere

***

Provençal white asparagus, black truffle & chervil butter, slow cooked duck egg &  toasted hazelnuts

Pair this with a tasting of Ancora Pinot Grigio Rose, a dry, fresh and fruity rose

***

Wild nettle gnocchi, slow roasted heritage tomatoes, Kalamata olive, pickled shitake mushrooms, sourdough crisps

We recommend a tasting of Picpoul de Pinet Nicknamed ‘Le Bomba’ for such incredible fruit and zest

***

Spiced honey roasted Nantes carrots, cauliflower & butternut squash, spring cabbage, aubergine chutney, golden raisins

We recommend a tasting of Brouilly Gamay, intense juicy fruit and hugely enjoyable

***

Chocolate & cherry pavé, poached cherries, kirsch ice cream

Paired with Classic Pedro Ximinez, the perfect partner for chocolate

***

A selection of  artisanal cheeses from the cheeseboard, seasonal chutney, grapes, celery & biscuits

Pair with Krohn Colheita Port 1998

 Pair your tasting menu with our wine recommendations £30

Please note – This menu is subject to change, please call the restaurant directly if you have any questions.