CHEF’S SNACKS

Gordal Olives Chef Askew’s marinade (VE) £5.50
Navarre Smoked Chorizo With Hawkstone apple cider and butter emulsion £8.00
Focaccia Baked daily and served with olive oil and balsamic (VE, G) £7.00
Cheesy Artichoke ‘Chips’ Garlic & Parmesan-coated Jerusalem artichokes (VE) £8.00
Scotch Egg Miso pork and gochujang mayo (G) £9.50
Potato Skin Crisps Crisped skin of an Albert Bartlett potato (V, VE Available) £3.00
Pickled Carlingford Oyster Louët-Feisser oyster pickled with Aji rojo of bell pepper or red chilli £4.00
Oyster Roulette Six pickled Carlingford oysters. Five sweet, one spicy £24.00

Starters

Cumbrian Bay Hand-Picked Mussels Nduja brown butter sauce, gremolata and house-made ciabattina (GFA) £13.00
Venison & Pork Terrine Wrapped in Parma ham with pickled walnut mayonnaise and harissa-spiced walnuts (N) £12.00
Peter Jones’ Hooton Beetroots Tahini verde and rosemary & thyme focaccia croutons (VE, GFA) £10.00
New Liverpool Chowder Natural smoked haddock, pickled clams, dill, sweetcorn, potato and sea herbs £11.50
Chicken & Caviar Fried chicken, Avruga caviar and tarragon crème fraîche £12.90

Mains

Ward’s Wild Halibut Colcannon, cauliflower, romanesco, sweet potato emulsion and soubise dill sauce £25.00
Steak Frites Bowland 8oz flat iron steak, house-seasoned fries, Béarnaise and spring leaf salad £25.00
Spring Risotto Garden vegetable purée, sugar snaps, grilled courgette, blackened leek dressing and Jerusalem artichoke crisps (VE) £19.00
Cumbrian Chicken Breast Pan-roasted and served with celeriac and pancetta terrine, caramelised celeriac purée, grated walnut, chicken jus and pickled mustard seeds (N) £24.00
Wild Cheshire Fallow Venison Prime haunch served with cauliflower purée, grilled hispi cabbage and blackberry sauce £29.00