Table d’hôte menu: Two courses
Tuesday, Wednesday and Thursday: £16.50
Friday and Saturday: £19.50
Starter and main, or main and pudding (cheese board £2 extra!)
Potatoes & vegetables of the day included. Chips or salad charged extra.
Choice of Julian's Fresh Soups
Choose from a selection of delicious soups made by Julian.
Smoked Haddock Quenelle
Blended natural smoked haddock with horseradish mayonnaise and chopped red onion. Served on a garlic
crostini with crispy seaweed and iceberg shreds.
Duck and Cointreau Paté
Smooth pate with grain salad, Cumberland sauce and warm toast.
Goujons of Pollock
Breaded strips of fish. Deep fried with sauce remoulade, lemon and fried parsley.
Mushroom En Croute
Sliced button mushrooms cooked in cream, nutmeg and white wine. Served in a mini yorkie.
Including potatoes and vegetables of the day
Slow cooked shoulder of Vale of Clwyd lamb with diced potato. Seasoned with rosemary, black pepper,
nutmeg and Yates original white wine. Napped with its own thickened juices.
Prime Scottish beef burger served with fried onions, jalapenos and crispy kale.
Grilled Fillet of Fish
Boneless skinless fillet, lightly grilled with chilli and parsley butter.
Breast of fresh chicken pan sealed and poached in white wine, cream and black truffle.
Pasta tossed in olive oil, chilli, garlic, sea salt, black pepper and Parmesan cheese. With garlic bread.
Very simple but delicious.
Hazelnut and Brown Rice Roast
With Italian tomato sauce and drizzled with balsamic dressing.
Chocolate Fondant Pudding (12 mins cooking)
A rich baked chocolate fondant pudding. (Sink into the warm molten chocolate fondant centre). Served with blackcurrant and liquorice ice cream
Individual Baked Alaska
A layer of liquor soaked sponge under vanilla ice cream coated with fired Italian meringue. Garnished with chocolate sauce
Lemon Meringue Pie
Smooth lemon filled pastry. Topped with fired Italian meringue. Served with vanilla ice cream and toffee sauce
Rich baked brulee custard garnished with berries
Julian’s Bread and Butter Pudding
(Cannot tell you how it’s made - but miss it at your peril!) Served with sauce anglaise
Soft Fruit Pavlova
A selection of fresh fruits served with Julian’s meringue, ice cream, Chantilly cream and marshmallows.
Cheshire Farm Ice Cream
Three scoops as available
(Vanilla / Strawberry / Chocolate / Mint Choc Chip / Baileys / Blackcurrant & Liquorice )
Cheese board selection
Three cheeses served with biscuits, celery, grapes & chutney.
A Red Leicester type cheese with a full nutty, butterscotch flavour and a salty crunch. Made by Beltons in Shropshire. Named after the fox featured on the weather vane at the farm. Made with vegetarian rennet and pasteurised milk.
Forme d'Ambert is one of France's oldest cheeses, and dates as far back as Roman times. It is a pasteurised cow's milk blue cheese from the Auvergne region of France with a mild, creamy, mushroomy flavour and a lovely musty smell. Made with traditional rennet.
Monte Enebro (Juniper Hill in English) – this superb and remarkable multi-award winning cheese is made with pasteurized goats milk from the Tietar Valley, Avila, Spain. The crust has natural growth of penicillin moulds (from the Roquefort caves in France) with a white paste it is very smooth and rich in cream. With a dense texture. Very mild goatiness, citrus acidity, creamy with an intense lingering flavor, hints of mushroom and pasture flower. Made with pasteurized milk and traditional rennet.
Kick Ass Cheddar
A new cheese, Kick Ass is an extra mature strong cheddar cheese proudly made in Chipping Lancashire by Procters Cheese. It is a creamy cheese with a pronounced cheddar flavor. With a mature, nutty bite but a unique smooth texture. Strong, creamy cheddar with a kick! Made with vegetarian rennet and pasteurized milk
Oak Smoked Lancashire
Mellow, buttery, creamy Lancashire cheese from Greenfields dairy at Gosnargh is smoked for 2-3 days over oak chippings made from old whisky barrels. Made by Andrew Procter with pasteurised milk and vegetarian rennet.
Colston Basset Stilton
Given its name by the village of Stilton, just south of Peterborough, where it was first traded. The only stilton still made completely by hand, it has a smooth creamy texture with a complex blue taste. Made with pasteurized milk and vegetarian rennet.
(Cheese supplied by The Liverpool Cheese Company, Woolton)