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No4 High Street
Earl Shilton

+44 0 1455 841556

"posh" supper menu


Sample Menu only - can be subject to change 

we run three menus concurrent weeks MENU A- B or C

2 courses £14.95 per head        3 courses £21.45 per head

available Tues, wed, Thurs evenings only 6.30-9pm    

please call the restaurant to confirm which menu is available for your preferred date

                                                                                                            menu A


                    Cream of leek & potato soup with olive oil & herb croutons                                   

                Coronation chicken salad on iceberg, toasted pumpkin seeds                             

                                              Chicken liver pate & toasted onion bread                                                                 

                                        Deep fried almond breaded brie, beetroot chutney                                             

Pulled Pork croquettes with a pear & apple relish

Starter or Main course

Fillets of white gurnard in batter, homemade tartar sauce

Main Course

Chicken, leek & mushroom pancake

Pan fried liver with crispy bacon, bubble & squeak & pan gravy       

Baked fillet of salmon on crushed peas with lemon butter sauce

Mediterranean vegetable lasagne with garlic bread & salad

         Duck leg confit on braised red cabbage spiced oranges, sweet 'n' sour sauce

                Menu B          


Roast vine tomato & basil soup with croutons

     Grilled  goats cheese on dressed spinach leaves toasted pumpkin seeds & honey

Welsh rarebit on toasted artisan bread with crispy bacon and tomato relish  

    Creamy Garlic mushrooms & leeks under puff pastry

                   Homemade salmon pate, cucumber salad & brown bread toast

        Starter or Main course

Deep fried crispy haddock & cheese fitters, chive crème fraiche

Main Course

Chicken breast marinated in buttermilk with mushroom, cream and white wine sauce  

Pan fried lamb & leek sausages, onion gravy & spring onion mash    

Marinated breaded loin of pork with chorizo and a red pepper & tomato sauce

Spinach & ricotta filo parcels on butter sauce

Ashfields fish pie with creamy mash


Menu C


Prawn & apple cocktail, Thousand Island dressing

Cream of broccoli soup with olive oil croutons

Smooth blue cheese pate, toasted walnuts & honey with onion bread toast

Mc Sweens haggis, neeps, tatties & whisky gravy

Deep fried mushrooms & crispy courgette in herb crumb with sweet chilli sauce

            Starter or Main course                     

Cod & salmon fishcakes on lemon butter sauce

                                                main course                                                                      

  Escalope of chicken “saltimbocca” with sage, spinach serrano ham & lemon                

                                                                                  Traditional cottage pie                                                                                                                          

                          Smoked haddock pancake glazed with cheddar cheese                                              

                                            Vegetable & nut cutlets in herb crumb, roast vine tomato & basil sauce                                                    

Pan fried Pork chop , colcannon mash, cider & apple gravy    

DESSERTS(applies to all menus)

                                       Fresh cream chocolate profiteroles with chocolate sauce                    

Selection of luxury ice creams

                     Vanilla panacotta with pineapple, passion fruit and coconut shortbread                  

 Pudding of the day     

             Warm fruit frangipane tart with vanilla ice cream

Selection of cheese, biscuits & chutney£2 extra

                                                             DAILY SPECIALS        Tuesday  - Lancashire hot pot

                                                                                           Wednesday- steak, ale & mushroom pie

                                                                                      Thursday -  gammon steak with pineapple or egg

Friday - beer battered haddock, chips and mushy peas