Thai butternut squash soup finished with coconut milk and coriander V

Graham’s house salad with bacon, croutons, grapes, cherry tomatoes, avocado and little gems in a creamy blue cheese dressing (can be served without bacon V)

Confit of duck leg salad with bacon lardons croutons, mushrooms and a walnut honey dressing 

Smoked chicken and asparagus terrine wrapped in Parma ham served with apple and cranberry chutney and toasted country bread

Seared fresh Scottish scallops, fried savoy cabbage and chorizo with a pea and chilli puree

Puff pastry case filled with honey roasted figs and gorgonzola cheese  on rocket salad with honey and balsamic dressing  V

Smoked salmon mousse topped with Atlantic prawns and Avruga caviar

Grahams Classic Seafood thermidor;

Monkfish, Scallops, Langoustine tails and tiger prawns topped with mushrooms in a rich thermidor sauce, breadcrumbs and cheese, served with new potatoes or fries

Grilled Mediterranean vegetables Wellington, roasted butternut squash with a four cheese cream sauce V

 

Confit of lamb shoulder and best end of English lamb (served pink) on creamed leek mash with honey roasted carrots and rosemary scented lamb jus 

 Chicken supreme stuffed with semi dried tomato, goat’s cheese and pesto, croquette potato, tomato sauce and salsa verde

Prime fillet steak with sauté potatoes creamy peppercorn sauce and grilled French beans

Grilled fillet of sea bass on roasted fennel and celeriac puree with tiger prawns and a dill butter

Mersey island crab and asparagus risotto finished with parmesan cheese (vegetarian opti

Assiette  of dessert to share 

Strawberry shortbread mille feuille

Chocolate nemesis with winter berries coulis 

Baileys crème brulee served with white chocolate biscotti