Starters
- Carrot and coriander soup with croutons (v)
- Red onion marmalade and goats cheese crostini
- Deep fried chicken goujons with roast garlic and lemon mayonnaise
- Warm mixed bean, pancetta and tomato salad with poached egg
Mains
- Grilled salmon teriyaki and vegetable kebab with braised rice
- Steak and ale pie with a puff pastry crust
- Baked field mushrooms stuffed with sun blushed tomato, herbs, shallots and pine nuts (n,v)
- Spinach and ricotta pancakes with a tomato, basil and cream sauce (v)
Desserts
- Lemon meringue pie
- White chocolate and cherry mousse
- Bread and butter pudding with toffee sauce
v = vegetarian
n = contains nuts
Christmas Lunch
Wednesday | Thursday | Friday
21st November to 14th December 2018
(excluding 23rd & 30th November)
Starters
- Curried parsnip soup with parsnip crisps (gf, v, df)
- Stilton cheese croquettes with spiced pear chutney
- Prawn Cocktail (al, gf)
- Creamy garlic mushroom vol au vent (al, v)
Mains
- Slow cooked crispy roast belly pork with apricot and chestnut stuffing, roast potatoes, sprouts, peas and carrots (n, al)
- Butternut squash and chestnut risotto with crispy sage and butter and a Winter watercress salad (v)
- Turkey, sausage and bacon burger sweet potato fries, festive slaw and cranberry sauce
- Chargrilled salmon steak with dauphinoise potatoes and wilted spinach (gf)
Desserts
- Please see blackboard for today’s dessert selection
v suitable for vegetarians | n contains nuts | gf gluten friendly | df dairy free |al contains alcohol | d suitable for diabetics (no added sugar)
1 course – £7.00 per person | 2 courses – £8.50 per person | 3 courses – £10.50 per person
One bill per table, we are unable to split bills
While nuts and other nut derivatives are not used in every recipe, all food is prepared in an environment where cross contamination may occur. Should you have significant food intolerance’s, please advise a member of staff.
‘Pie’-day – 5th & 12th October, 2nd November
Curry Friday – 9th & 16th November
Italian Trattoria – 23rd & 30th November
Christmas – 7th & 14th December
Detox – 4th January
French Bistro – 11th & 18th January
‘Pie’-day – 25th January, 1st & 8th February
Greek Taverna – 1st & 8th March
Great British Menu – 15th & 22nd March
Fish Fry-day – 5th April
2 courses £8.50 | 3 courses £10.50
Reservations can be made at CH&FS Reception
Vegetarian and gluten friendly alternatives are included in our menus. With prior notice, we will endeavour to produce dishes for other dietary requests.
While nuts and other nut derivatives are not used in every recipe, all food is prepared in an environment where cross contamination may occur. Before ordering, please speak to a member of staff if you have a food allergy or intolerance.
All food served may contain trace elements of nuts, we are unable to provide a guarantee that any dish or product is 100% nut free, we will however label products that contain nuts in line with the recipe specification.
