MAIN EVIDENCE

Pork tenderloin – Smooth sweet potato, pressed apple, black pudding and mozzarella bon bon, cider, sage crisp, crackling gf 16.5

‘Carrots’ – Warm mousse, sponge, curried puree, pickled ribbons, charred purple carrot, Asian carrot & black onion seeds v 14.0

‘Fish pie’- Poached smoked haddock, sous vide cod, grilled langoustine tail, confit egg yolk, burnt leeks, pea puree, parsley sauce 19.0

Best end of lamb – Sous vide loin, smoked confit breast, asparagus, Dauphinoise potatoes, garlic puree, tomato & anchovy tapenade 21.0

Stone bass – Kombu & shitake dashi, sugar snaps, spring onion bulbs, mussel puree, sous vide egg 18.5

Risotto – Butternut squash, black garlic, thyme, honey, Parmesan tuille v 14.0

PROCEEDINGS

Hand picked seared scallops – Sweet corn, crab & squid ink tortellini, caviar 12.0

Cured duck breast – Green tea soaked golden sultanas, kirsch cherry gel, compressed apple, mango & chilli salsa, pickled shallots, tender stem broccoli gf

8.5

Saffron tagliatelle – Parmesan emulsion, black garlic, basil, pine nuts, shallots, red pepper & vine tomato sauce v 7.0

Guinea fowl – Braised & pressed, chicken liver parfait, salt baked beetroot, artichoke puree, harissa roasted carrot gf 8.0

Goats’ cheese – Mousse, tarragon oil, Heirloom tomatoes, Bloody Mary caviar, tomato press, broad beans, pea crisp v gf 8.0

Cured cod – Flavour of cucumber, ceviche vegetables, juniper consommé gf 8.0

GRILLED ON THE STAND

9oz Buttercross Farm pork steak gf 18.0

10oz Ribeye steak gf 21.5

Highbury chicken – Lightly spiced with salt & pepper rub gf 16.0

7oz Swordfish steak gf 18.5

All served with parmesan and truffle chips, rocket & balsamic vinegar, grilled Portobello mushroom, dried plum tomato and choice of sauce;

Peppercorn (gf), Bearnaise (v gf), Red wine jus (gf), Peperonata (v gf), Café de Paris butter (v)

BARTENDER’S CHOICE

COCKTAILS

Espresso Martini – Vodka, Kahlua, espresso, sugar 8.5

Grasshopper – Crème de Menthe, Crème de cocoa, cream 8.5

Old fashioned – Bourbon, sugar, bitters, orange 9.0

French 75 – Beefeater, lemon juice, sugar, Champagne 12.0

Last word – Gin, Maraschino, Green Chartreuse, lime 8.5

CLOSING ARGUMENT

Gin & Tonic – Gin & cucumber parfait, lime curd, tonic & basil sorbet, gin & tonic marshmallow, lime sherbet v 6.5

Almond & polenta sponge – Matcha green tea ice cream, Matcha & white chocolate bubbles, raspberry jelly, lemon espuma, lemon balm v 8.0

Chocolate popcorn – Salted popcorn, chocolate mousse, popcorn ice cream, chocolate tuille, popcorn macaron v 7.0

Summer pudding – Frozen mascarpone, fresh berries, iced yogurt, mint snow v 7.0

Mille feuille – English strawberries, elderflower crème patisserie, strawberry soup, caramelised filo pastry v 7.0

Cheese plate – Please ask you server for our locally sourced cheese selection, served with grapes, chutney, quince, biscuits v gf 3 piece 8.5 5 piece 10.5

OPENING STATEMENT

House bread, flavoured butter – Selection of white & brown seeded bloomer, flavoured flat bread v gf 3.5

Olives – Nocellara v gf 4.0

Padron peppers – Deep fried, coarse sea salt, pimento pepper mayonnaise v gf 5.0

Hummus board – Jalapeno & coriander, sun blush tomato & basil, home made flat bread v 6.5

Goats’ cheese – Whipped chevre, harissa, homemade flat bread & croutes v gf 7.0

For parties over 10, a discretionary 10% service charge will be added to the bill. V & GF denote that the dish can be adapted for Vegetarian & Gluten Free dietary requirements. � Our kitchen team will be happy to suggest alternative dishes if you so require.

We take great care to ensure that all menu items are locally sourced, safe, fresh, wholesome and of the highest quality.

Baby jackets – Jersey Royals, Parmesan, café de Paris v gf 3.0

Stem broccoli – Hollandaise sauce, toasted almonds v gf 3.5

Bubble & squeak – Creamed potato, smoked bacon, spring cabbage, onions v gf 3.5

Fat cut chips – Coarse sea salt v gf 3.0

Chantenay carrots – Honey glazed v gf 3.0

Mixed veg – New season potatoes, carrots, stem broccoli, cabbage v gf 3.5

House salad – Leaves, tomatoes, cucumber, onion, croutes, house dressing v gf 3.5

Rocket & Parmesan – Balsamic dressing v gf 2.5

SIDE BAR

The team would like to welcome you to The Courthouse.. The former crown court has been refurbished into Barristers Restaurant & Rooftop

Gardens & a prestigious wedding & events venue in Knutsford, Cheshire. Stepping into the building, you can expect to see much of the original courtrooms

refurbished to emulate the building’s history and grandeur style. Take the stand and peruse our drinks menu to find your tipple of choice.

DINNER MENU

Join us on Sunday’s for our delicious prime cut traditional roasts with all the trimmings!

2 courses £20

3 courses £25

ROAST SUNDAY

Any titbit and sandwich for £10

OR

Any titbit and Main Course for £15 Available from our mid-week lunch menu,

Monday to Friday, 12pm-5pm

EXPRESS LUNCH

Available 6pm – 9pm Weekdays

Join us for 3 courses from our Fork Out Less Tasting Menu for just £20 per person

Book a table online at

www.thecourthousecheshire.com

FORK OUT LESS

FLAT CAP HOTELS

Flat Cap Hotels is a Cheshire based, independent family of foodies, creative chefs, baristas and talented mixologists passionate about locally sourced produce & quality products.

We are operators of independent hotels with restaurant specialising in delivering locally sourced British seasonal menus, eccentric cocktails, the finest beers & exceptional wine.

Every property provides interiors designed with our own personal touches with ‘home away from home’ accommodation. The concept has been developed and evolved from the old-fashioned country public house combined with the every changing lifestyle hotel.

The Courthouse is the younger sibling of The Vicarage in Holmes Chapel; a refurbished 17th century grade II listed country pub, restaurant and hotel.

OUR PRODUCE

Our stunning seasonal menus emphasise excellent regional food sourced from our favourite local suppliers. We take great care to ensure that all menu items are locally sourced, fresh, wholesome & of the highest quality.

All beef served in the restaurant is grass fed and raised in England or Wales from our artisan butcher Glynn Bros. It is hung for at least 21 days

and then matured locally. Our pork products are from Buttercross Farm in Shropshire where they

are raised on the farm by the Rowley family. All of our fish is sustainably sourced and comes from our supplier in

Fleetwood unless otherwise stated as wild caught. Our potatoes are some of the finest from the Massey family, while our veg

is from the best in Cheshire.

FLAT CAP ACADEMY

At The Courthouse and as part of Flat Cap Hotels, your comfort and satisfaction is of paramount importance.

Our philosophy is simple! If we look after our staff they will look after you. This principle was behind the birth of our

Flat Cap Hotels Hospitality Academy. We believe that by enriching the skills of our team, they can go even further than the proverbial mile and offer an even greater

experience for all our guests. More details will be on our website soon.

If you think you can cut the mustard, email; academy@flatcaphotels.com

OUR CHEFS

When it comes to conjuring up wonderfully creative dishes championing locally sourced British produce & eco-sustainability, we have two brilliantly

experienced chefs at the helm: Flat Cap Executive Chef, Steven Tuke; & Head Chef, Ian Roberts

Warrington

Widnes

Ellesmere Port

Neston

Chester

Malpas

Tarporley

Nantwich

Crewe

Sandbach

Winsford

Northwich

Knutsford

Holmes Chapel

Congleton

Wilmslow

Prestbury

Macclesfield

Oliver Kay

My Fish Company

Harlech

Fry Fresh Oils

Cheshire Farm Ice Cream

Good Cheese Company Mandevilles

PC Produce

Masseys

Glynns Bros