SAMPLE MENU'S

Starters

• Smoked haddock chowder

• Chicken liver parfait with Melba toast and a red onion marmalade

• Summer pea and broad bean soup

• Tuna Carpaccio with Wirral watercress, parmesan crisp and a lemon barb dressing

• Crayfish and soft herb cocktail with deviled aioli

• Ham hock and green peppercorn terrine, red cabbage balsamic chutney and a light mustard water Vinaigrette

•  Leek and Tarporley potato soup (v)

•  Terrine of salmon and prawn, dill and lemon aioli

• Wild mushroom soup with truffle oil (v)

• Capresse, beef tomato, buffalo mozzarella, salsa verde (v)