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
Detox – 17th January
Fish Friday – 24th January
Spanish & Portuguese – 31st January
Curry House – 7th February
French Bistro – 14th February
Great British Menu – 28th February
Pie Friday – 6th March
Greek Taverna – 13th March
Italian – 27th March
Colne Bonanza – 22nd May
1 course £7.00 | 2 courses £8.50 | 3 courses £10.50
Reservations can be made at CH&FS Reception
Themes are subject to change
Please check the theme when booking to avoid disappointment
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.
