The Peacock Room

Hand Dived Seared Scallops
Caper and angelica puree, cauliflower & raisin dressing

Ballotine of Quail & Foie Gras
With spiced quail egg, celeriac & apple salad, & fennel pollen

Beetroot Tart
With Crowdie goats curd, pickled golden beetroot and giroles

Terrine of Ham Hock & Chicken
With pickled vegetables and mustard mayonaise

Salad of Crab 
With salsa verde, hickory smoked mackerel & breakfast radish 

Celeriac Soup
With shaved black truffle & tarragon

Texal Lamb 4 ways 
With Roast pumpkin seeds, chervil root fondants
& a rosemary jus.

Fillet of Hake
Wrapped with prosciutto
Served with braised celery heart,
celeriac & fondant potatoes

Quartet of Dunham Massey Estate Suckling Pig
With sage & onion potato, buttered tenderstem broccoli
& a trio of apple (for 2 sharing)

Filet of Sea bass
with salmon cannelloni, warm fennel salad,
a mussel and tarragon sauce

Fillet of Halibut
Roast garlic risotto, pak choi, soused cherry tomatoes
& golden tomato sauce vierge

Pan Fried Rib-eye Steak
Pan Fried Fillet Steak
Fat chips, caramelised shallots, mushrooms and onion rings

Mushroom, Truffle & Tarragon Risotto
With crispy Hens Egg

Jug of pepper sauce
Fat Chips
Creamed Potatoes

Poached Pear
Lemon arctic roll

"Manchester Tart"
With a raspberry sorbet

Blackcurrant Souffle
Apple crumble sorbet

Baked Chocolate Fondant Tart
With toasted hazelnut ice cream


Selection of Artisan Cheeses and Quince jelly

A Selection of Home-made Ice Creams and Sorbets

We are unfortunately unable to guarantee that our dishes are free from nut traces