Valentines Menu

Love is in the air and our Sous Chef Nathan and our team have created a wonderfully indulgent 5 course Valentine’s Menu.
Starting with champagne and strawberries on arrival, this is followed by starter, main and desserts then finished with tea/coffee.
Our menu is £42.95 per person and we will require a £10 per person deposit to secure your booking.
We have 2 sittings on the evening. The first sitting is 7pm or 7.30pm where the table is required back after 2 hours.
Then we have our later sitting at 9pm or 9.30pm where there is no time constraint.

Please telephone 01782 657783 to enquire or reserve.

We look forward to hosting this special day in the heart of Trentham!

On Arrival

Champagne and strawberries

To Start

Cream of celeriac soup with love heart crouton, rustic bread roll and butter (*)

Succulent pan seared pearl scallops with a pear, lemon and pepper pearl salsa, a drizzle of chive and dill oil, finished with crispy pancetta (gf)

Oven baked pink lamb cutlet topped with a pine nut and fresh mint crust†, accompanied with butternut squash purée, carrot, apple and spring onion slaw and garnished with shredded deep fried leeks

Beetroot three ways: Pickled baby beetroot, candied beetroot and beetroot crisps, presented with red chicory, radicchio, charred orange segments and goats cheese, coriander and filo pastry †

Main Course

Miso†marinated medallions of beef fillet, served with sesame oil sautéed pak choi, sugar snaps and mange tout, a sweet potato & black sesame croquette, finished with a wasabi and peppercorn sauce
Chef recommends medium rare

Pan fried French trimmed chicken, presented with a chorizo, cherry tomato, Jersey Royal and butterbean stew, basil pesto and garlic oregano flat bread (*)

Jerk seasoned pan fried cod fillet, accompanied with baby turnips, purple sprouting broccoli, thyme infused cauliflower and pea mash, finished with onion and parsley cream sauce (gf)

Oven baked courgette halves stuffed with garlic and rosemary marinated leeks, sweetcorn, diced new potatoes, swede and black beans, topped with creamy feta cheese and pomegranate, finished with herb oil and homemade bread twists (*)

To Finish

Apple three ways: Apple Calvados crème patisserie†, apple Calvados purée, apple sorbet, dates, walnuts and lemon espuma

Cointreau Orange Chocolate Crème Brûlée, presented with Jaffa Cake ice cream and a stem ginger and orange peel shortbread biscuit

Chef’s trio of cheese with artisan crisp breads and tomato chutney (*)

Tea/Coffee


(*) Gluten free bread/biscuits available
† Gluten free without this item