Patrick Williams

Spring Take Away Menu

First courses

  • Potted shrimp - £5.50
  • Seafood Salad with squid and crevettes - £5.75
  • Salmon fishcakes with tomato, coriander, mint sauce - £2.20
  • Peat-smoked salmon - £5.75 per 100g
  • Selection of savory tartelettes - £3.00 each
  • Leek thyme and cheddar
  • Beetroot and Lancashire cheese
  • Mushroom, Shallot and Parsley
  • Tomato and Buttercup cheese
  • Onion Caerphilly cheese
  • Goats cheese and roast pepper
  • Red Pepper puree
  • Crab and saffron (£5.00) qv
  • Mini pissaladiere with EITHER sardines OR goats cheese
  • Chicken liver parfait - £3.20 per 100g
  • Pork terrine - £3.00 per 100g
  • Rabbit terrine - £2.85 per 100g
  • Consommes (to order) qv
  • Beetroot
  • Game
  • Shellfish

Main courses

  • Smoked Haddock Kedgree - £5.50
  • Lasagne - £3.50
  • EITHER – Ragu Bolognese
  • OR Mushroom with porcini
  • Shoulder of pork braised with 5-spiced and red chilli - £6.50
  • Coq au vin - £7.50
  • Beef shin & lamb kidney pie
  • in fresh suet puff pastry - £2.40 per 100g
  • Cumin spiced lamb keftes in tomato chili coriander sauce - £5.50
  • Rare topside of beef (cold) - £4.50 per 100g
  • Spiced Silverside of beef  - £4.50 with spiced red cabbage – £3.00
  • Daube of beef
  • with red wine and vegetables - £5.75
  • Salmon and natural smoked haddock fish pie
  • with saffron mash – £6.50
  • Cottage pie – £4.75

Desserts

  • Comice pears poached with lemon and vanilla – £1.10
  • Guanaja chocolate and Armagnac mousse - £3.20
  • Carrot cake - £1.75
  • Guanaja chocolate and chestnut puree cake (no flour) - £1.85
  • Manjari chocolate brownie with EITHER poached pear/walnut OR raspberry – £1.85
  • Lemon tart - £2.50
  • Vanilla double cream custard tart – £3.00
  • Guanaja chocolate tart – £3.50
  • Russet apple Tarte Tatin (4/5 persons) - £10.00
  • Fruit trifles to order qv