Our Autumn and early winter menu is here!!
Here at the Three Greyhounds Inn Head Chef Craig and Sous Chef Richard and the kitchen team have developed a lovely menu for you all to enjoy from autumn salads that can be enjoyed as a starter or main course such as Home Smoked Combermere Abbey Pheasant Breast Salad with cranberries and pickled wild mushrooms or King Prawns poached in white wine with a salad of crab and avocado.
There are heart- warming dishes such as Duchy Estate Venison Steak with a little game pie, braised red cabbage, Pan Haggerty and juniper gravy or Slow Cooked Shoulder of Cheshire Lamb with red cabbage and braised layered potato and a red wine gravy or Honey Glazed Baby Gammon with fresh caramelised pineapple, crispy duck egg and chips.
For seafood fans we have caught Grilled Fillet of Bream on crushed new potato cake with creamed peas and shredded ham hock or Roasted Hake on a Yorkshire chorizo, butter bean and red pepper casserole with rocket salad.
For Vegetarians we have Staffordshire Oatcakes filled with wilted spinach and wild mushroom in a creamy white wine sauce with English garden salad or Belton Farm Organic Red Leicester, Caramelised Red Onion and Potato Pie with buttered greens and chips with a cream mustard sauce.
There are dishes for everyone. To view the full menus including Gluten Free dishes too click here.
We look forward to cooking for you…..