Onglet of beef w/ braised lentils, herb & pistachio crumb, kale, spring onion & a red wine jus

Slow braised ox cheek in a rich beer gravy & s/w potato fondant, red cabbage, caramelised shallots & artichoke crisps

Sous vide rump of Cumbrian lamb w/ potato boulangere, beetroot crust and roasted rainbow carrots

Sauté of pheasant breast w/a croquette of pheasant leg w/ apple and sage and s/w carrot and turnip mash and roast parsnips

cider and maple marinated supreme of chicken s/w braised quinoa, wild mushrooms and shallots, calvo nero crisps and a red wine sauce

Pan roasted venison haunch w/ butternut squash fondant, roasted leek, tender stem, sage crisp and chestnut purée

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

Orecciette pasta w/sautéed mushrooms & leeks, cavolo nero pesto, goats cheese & walnuts

Butternut and red pepper fruity tagine w/ chargrilled ras-el-hanout aubergine and seeded cous cous

Giant slice of stuffed pumpkin filled w/chestnuts, mushrooms, rice, wild rice &a lentils. S/w spicy parsnips.

Pan roasted seabass fillet w/ spiced canellini purée, sauté new potatoes, Savoy cabbage & Serrano crisp

Pan roasted hake fillet w/ celeriac purée, roast baby onions, red wine sauce, green beans & pearl barley

Beer battered fish & chips w/mushy peas & 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

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