Easter Sunday Lunch

STARTERS
Potted brown shrimp & crab served with radish
& cucumber salad and rye bread
Inverawe smoked salmon & dill cream cheese
layered terrine with dressed leaves
Rabbit croquette with wild garlic
Soup of the day with artisan bread
Asparagus risotto with a Twineham Grange Crisp v

MAINS
Hake, bok choi, baked potatoes, new season garlic puree, onion compote
Seafood spaghetti in a rich langoustine bisque with fine garden herbs
Rump steak of rose veal, sautéed garlic & rosemary potatoes, spring greens, veal jus (£4 supplement)
Rack of lamb, spring vegetables, pomme anna, rosemary jus (£4 supplement)
Open lasagne of spring vegetables topped with a poached duck egg v
Choice of traditional Sunday roasts;
Callum Edge new season lamb, rare breed beef or Goosnargh chicken with all the trimmings

DESSERTS
Ginger & rhubarb trifle
Duck egg custard tart with vanilla Cheshire Farm ice cream
Bitter chocolate tart with Cointreau Cheshire Farm ice cream
Easter Egg Icecream Sundae
English cheese selection with biscuits  (£3 supplement)

£29.50 per head
BOOK NOW
Delifonseca Dockside, Brunswick Quay, Liverpool, L3 4BN Tel: 0151 255 0808
Booking Essential. Non refundable £10/person required. tom@delifonseca.co.uk

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