Four Course Fine Dining

Steamed Chinese dumpling (pork or tofu & shiitake) with sesame pak choi, onion 2 ways (purée onions, flakes), ginger with a soy and lime drizzle and a miso soup with sea veg garnish


Lamb saddle with a spring crumb, carrot and parsnip shavings, minted pea purée, baked and salted walnuts. Beetroot, celeriac and king Edward Dauphinoise with a redcurrant and rosemary jus


Seared venison with potato fondant, celeriac and chestnut purée, blackcurrant & liquorice caviar, baby carrots and a micro herb jus


Hollow chocolate sphere with raspberry mousse, rhubarb and elderflower jellied cubes, toffee apple spear, strawberry dust and champagne popping candy

Vegetarian Fine Dining

Salt baked beetroot with pickled vegetables, sesame pak choi, smoked crème fraiche and grated dark chocolate


Pumpkin ravioli with cubed pear, crispy leek rings, tomato essence jelly and goats cheese foam


Goat curd and artichoke calzone with a polenta frittata, tomato essence and asparagus two ways

(soufflé and griddled)


Pearl barley risotto with oven roasted cauliflower with Mayer lemon butter sauce, spinach, truffle paste and chestnut wafers


Basil ice-cream rolled in summer fruit dust on a rhubarb and lemon drizzle sponge.


Chocolate cylinder filled with a Cointreau, vanilla and pink peppercorn chantilly. Garnished with an edible flower and wild bee pollen

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Tel: 01829 742594 | 07530 448367


© The Cheshire Dining Experience 2020