New Menu arrives
Our Head Chef Christian and his brigade of chefs have once again worked exceptionally hard to develop some lovely new dishes for our winter in to spring menu…
New starters include…
A Cholmondeley Local Game Charcuterie Board featuring Christian’s choices of cured and smoked ‘in season’ game which he creates here at Cholmondeley, this is served with pickles, sticky nuts and granary bread
Other new appetisers include…
Salt and Pepper Squid, Yorkshire chorizo, poached rhubarb and ginger or Mr Bourne’s little Cheshire cheesecakes with smoked pear and watercress or indeed Cholmondeley Shot Crispy Wild Rabbit and Clonakilty Black Pudding with Jerusalem artichokes, braised baby gem and poached egg
On the mains we have
- Smoked Chicken, ham hock and treacle suet pudding with parsley mash, greens and mustard sauce
- Christian’s Fish Pie, with cod cheek, smoked haddock and spinach with crispy mash and spiced cauliflower
- Local Lamb ‘Barnsley Chop’ with Devilled Kidneys, Boulangere potatoes and sweet pickled red cabbage
- Slow Cooked Shin of Beef, Stout and Honey Stew with roasted celeriac and English mustard dumplings
- Home Cured Venison Bresaola Salad with blood orange, sticky hazelnuts and liquorice dressing
- Baked Spinach, Mushroom and Perl Las Blue Cheese Pancakes with a simply dressed salad
- And a Prime 10oz 28 Day Aged Ribeye Steak served with homemade onion rings, chips and dressed salad
and for new puddings we have
- Caramelised Apple and Amaretti Pancakes with vanilla ice cream
- Steamed Yorkshire Rhubarb and Ginger Pudding with homemade custard
- Sticky Toffee Pudding with caramelised bananas and clotted cream ice cream
- Milk Chocolate Brownie with peanut praline and chocolate sauce
To look through the full menu click here and the Sunday menu please click here…