SPRING PARTY MENU WITH CASTER’S 2.0

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STARTERS

Broccoli & stilton soup (v) 

served with miniature loaf and balsamic butter


Homemade chicken liver pâté(GF) 

Served with homemade chutney and toasted brioche


Deep fried calamari (GF) 

Accompanied with aioli and lemon

MAINS

8oz Rib-eye (served pink or well done)

Served with triple cooked chips, mushroom, tomato and peppercorn sauce


Truffle chicken supreme (GF) 

Truffle mash potato, spring greens and chicken jus


Pan fried Sea Bass (GF) 

Duo of cauliflower, parmentier potato, tarragon oil


Wild Mushroom & tarragon risotto (v) (GF) 


Verde rigatoni pasta  (v) 

Served with spring greens, pesto and toasted pinenuts

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Desserts

Brownie, cornflake ice cream (GF) 


Sticky toffee pudding honeycomb ice cream (GF)


Lemon and raspberry cheesecake (GF)


Godfrey of Sandbach cheese selection


2 course 25.00

3 course 31.00


A discretionary service charge of 10% will be added to tables of 8 and over


 Dishes may contain allergens

If you have any dietary requirements, please speak to a member of staff.


GREAT FOOD – GREAT SERVICE – GREAT TIMES 

TO BOOK YOUR TABLE CLICK HERE