New menu arrives at the Church Inn in Mobberley!!
Our Head Chef Lloyd and his team of chefs have once again worked exceptionally hard to develop some lovely new dishes for our ‘winter in to spring’ menu….
New starters include…
- The Church ‘sharing’ Seafood Plate of Scottish smoked salmon and pickled cucumber, crayfish Marie Rose, Whitby scampi with fresh tartare sauce, warm Cornish crab and leek tart, salt and pepper whitebait, potted Devon crab with granary toast easily enough for two or three to share as a starter.
- Or we have Grilled Pear and Cumbrian air dried ham salad with soured cream, truffle honey and radicchio leaves
- or a Salad of wild rocket, spinach and toasted pinenuts, with crumbled Anglesey feta and rye bread thins.
- Duck Liver and Cognac Pâté, roasted Bramley apple compote and hot toasts
- Cumbrian Pig Cheek slow cooked in Welsh Ty Gwyn cider, served with braised barley, a fresh herb salad and brown butter vinaigrette
On the new mains we have..
New Tavern Favourites
- Chunky Lamb Shepherd’s Pie topped with Winchester Cheese mashed potato and served with pickled red cabbage
- Ty Gwyn Cider battered Market Fish and Chips with Yorkshire garden peas and homemade tartare sauce
Other main meals include
- Pot Roast Shoulder of Lamb, cooked with red wine, glazed with pomegranate molasses and thyme, served with root vegetable mash.
- Roast Breast of Goosnargh Duck with cherry and red wine sauce, chicory and shallot tart, wilted kale and creamed celeriac
- Grilled Hake with a herb crust, tarragon and white wine sauce, sautéed new potatoes and creamed Yorkshire peas
- Roast Breast of Cumbrian Chicken with celeriac dauphinoise, wild mushroom sauce, braised shallots and buttered kale
- Ricotta, basil, lemon and chilli stuffed flat cap mushroom, sautéed new potatoes, saffron and white wine cream sauce
and for new homemade puddings we have…….
- Classic Spotted Dick and custard
- Sticky Date Bread and Butter Pudding with rum and raisin ice cream
- Baked Egg Custard, finished with fresh nutmeg and poached vanilla rhubarb
- Sticky Date Bread and Butter Pudding with rum and raisin ice cream
- Warm Bollington Chocolate and Pear Cake, with Dunham Massey Vanilla ice cream
To look through the full menu click here and the Sunday menu please click here…