Cumbrian lamb rump w/quinoa, spinach, courgette, honey roasted cauliflower & harissa aioli.

Welsh black beef meatballs in a rich tomato sauce w/parpadelle, Parmesan & rocket.

Pan roasted duck breast w/sauteed potatoes, formby asparagus, caramelised onion, pinenuts & a charred Spring onion dressing.

Deluxe chilli con carne w/ basmati and wild rice, herb yoghurt and flat bread.

Colombo spiced chicken suprême w/ wild rice and edamame beans, sauteed okra and jus.

Edge and son’s rare breed sirloin steak with chunky chips, sautéed mushrooms and tomato and peppercorn sauce.

Sausage & Mash – Cumberland sausages, colcannon mash & onion gravy, made with Liverpool Organic Beer

Pearl barley “risotto” w/asparagus, mushrooms, saffron & toasted almonds.

Fatoush salad w/ falafel, tahini and sauce vierge.

Pan roasted pollock w/Savoy cabbage, spinach, peperonata & a pinenuts & olive crumb.

Honey glazed salmon w/sesame crust & s/w Thai style noodles &I roasted courgette.

Beer battered haddock with chunky chips, mushy peas and tartare sauce.

Slow braised pork with ginger & spring onion, served with fluffy basmati

Fonseca’s Sausage & Mash – Three Lincolnshire sausages with creamy mash, petit pois, crispy parsnips & onion gravy

Pollo Valencia – Chicken & chorizo stew with toasted almonds, orange segments & crusty bread

8oz ribeye steak with confit plum tomato, portobello mushroom, triple cooked chips & peppercorn sauce

Vegetable chilli with tortillas, fluffy basmati & sour cream

Geng Gari – Thai style sweet potato curry with fluffy basmati

Fonseca’s halloumi burger with carrot “bacon”, guacamole, chipotle mayo, mixed leaves and triple cooked chips

Falafel wrap – Spiced chickpea fritters, red onion & tahini wrapped in a khoubz flat bread and served with chunky chips

Deluxe Fish Pie with parsley mash & confit tomatoes

Pan seared stone bass fillet with crushed potatoes & leeks, sautéed wild mushrooms & chive cream sauce