Fresh Soup of the day, Made with local ingredients.

Dovetail of Seasonal Melon, together with Greenland prawns bound in a brandy laced Marie rose sauce and dressed mixed leaves.

Chefs Chicken Liver Pate, served with seasonal fruit chutney and garlic & herb Crostini.

Warm Goats Cheese Bruchetta, set on dressed mixed leaves, with a red onion confit.

Grilled Local Garlic Field Mushrooms, topped with Greek feta and sat on wild rocket. Drizzled with red pesto.

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Roast Loin of Cheshire Pork, served with crackling, apricot & chestnut stuffing and calvados gravy.

Braised Shank of Welsh Lamb, sat on rosemary scented crushed potato, with a rich red wine and redcurrant gravy. ( £ 1.50 supplement )

Roast Rib Eye of English Beef, served with Yorkshire pudding & onion gravy.

Grilled 8oz Sirloin Steak, cooked to your liking with either grilled tomato & sautéed mushrooms. Or if you prefer, a creamy peppercorn sauce. ( £ 1.50 supplement )

Fillet of Steamed Scottish Salmon ,served with a fresh salsa Verde.

Supreme of Poached Chicken, masked in a sauce of white wine, tomato, mushroom & tarragon. Garnished with black olives.

Puff Pastry Tartlet, filled with a medley of Mediterranean vegetables, napped in a rich tomato sauce, topped with crumbled goats cheese.

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Selection Of Desserts From The Kitchen

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Freshly Brewed Coffee & Mints

£13.50 Per Person (Children Under 10 Years £6.95)

How To Make A Booking

Simply contact us on 0151-928-2332 to make a reservation. It is always advisable to make a reservation so that we can ensure we can provide the service you require.

Parties of 10 or more

Large Parties of 10 or more must make a reservation in advance. We request a deposit of £5 per person, which will subsequently be deducted from the final bill for each person dining. Should any members of your party fail to arrive, the deposit for those persons will therefore be lost. Food which has been preordered for persons failing to arrive will be charged in full to you. We request that parties over 10 persons order their starter & main course in advance by choosing a maximum of 4 starters and 4 main courses from our menu for your whole party to choose from. We regret that we are unable to offer our entire menu to large parties to pre order from.

We request that pre orders are made at least 72 hours in advance.

This menu is correct as at 26/04/2007

Subject to change & alteration at any time

Please Check With the hotel before placing a pre order

This menu is not valid during December