Roasted pork belly w/caramelised apple purée, kale, olive & rosemary polenta & a red wine reduction.

Slow braised beef brisket w/a thyme & parmesan risotto, beef dripping gravy, wilted & pickled chard & beetroot crisps.

Coq au vin s/w parsnip purée, noisette potatoes, baby onions, mushrooms & lardons in a tarragon & red wine sauce.

Kasseler ‘kottage’ pie – smoked pork loin in a rich parsley sauce w/carrot & leek topped w/mustard mash.

Venison haunch w/sprout crisps, braised red cabbage, artichoke purée & red wine reduction.

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

Fesajun – Roasted aubergine & squash in a rich walnut & ponegranate sauce w/mildly spiced rice, lentils & onion. S/w tahini dressed cauliflower & beetroot.

Delifonseca signature lentil & vegetable moussaka.

Fillet of stonebass s/w basil & olive mash, griddle fennel, courgette &a tomato ragout.

Salmon fillet s/w black quinoa, tabbouleh, lemon aioli, sticky red cabbage & pistachio crumble.

Beer battered fish & chips w/mushy peas & tartare sauce.