Our Cheshire and Warrington joint get-together and lunch will take place on Saturday 7th December. 

This event is supported by funding from the National Lottery Community funds awards for all scheme.

You can choose 2 courses.  Please make sure you include your meal choices in the booking form below and also do advise us of any specific dietry requirements.

You can register below or contact Karl Parr on 07395 794 063 or at [email protected]

Cheshire and Warrington Lunch Menu 7th December 2019 

Starters

Roast Parsnip and Apple Soup (Ve) (topped with Parsnip Crisps and Crispy Sprouts)

Shallot and Red Onion Tart (V) (With Armagnac Tatin, alongside a roast beetroot salad, rocket and walnut)

Fresh North Atlantic Prawn and Crayfish salad (served with classic Marie Rose sauce, infused with brandy and toasted artisan bread)

Tequila and Cranbury Chicken Liver Pate (with toasted artisan bread, Apple and traditional ale chutney with a pinch of Ginger)

Stilton & Pear Pate (V) (with toasted artisan bread & a Chilli & Lime Jam)

Main Courses

Traditional Roast Turkey (alongside a chestnut and cranberry stuffing, Pigs in Blankets, Garlic & Thyme Roast Potatoes, maple roasted carrots and parsnips, shredded sprouts with bacon with hoe made red wine gravy.

Fillet of Sea Trout (encrusted in Lime and Hazelnuts, crushed baby potatoes, chives and scallions, tender stem broccoli, and a fresh Samphire butter sauce.

Braised short rib of Beef (Bubble and sprout squeak, horseradish crème fraiche, crispy onions and finished with a deep red wine, onions and mushroom sauce).

Cranberry and mixed nut roast (VE) (Garlic & Thyme Roast Potatoes, maple roasted carrots and parsnips, traditional shredded sprouts, finished with a red wine gravy.

Lamb Rump (topped with a hazelnut and cranberry crumb, crushed New Potatoes, maple roasted carrots and parsnips, traditional shredded sprouts, finished with a red wine gravy.

Desserts

Traditional Christmas Pudding with brandy sauce.

Chocolate Tart with Sweet Clementine Ice Cream

St Clements Posset infused with lemon and orange flavours and served with lemon shortbread.

Toffee Profiteroles served with a warm spiced Rum chocolate sauce.

Lemon Cheesecake with crystallised red berries and double cream