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  • Published Date

    February 17, 2019
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Pek) DINNER AT I EIGHT MARCH The March dinner menu begins on Tuesday 26th February and ends on Saturday 30th March 2019 APPETISERS CELERIAC VELOUTE Walnut crumb CAULIFLOWER SOUP Curried raisin compote (v) RED MULLET Griddled radicchio and basil, saffron mayonnaise emulsion PIGEON Bramley apple and smoked ham compote on garlic toast ROCKET PESTO PALMIER with rosemary and garlic infused camembert pot ( BLADE OF BEEF Mustard mash THAI ROAST CHICKEN BREAST Coriander rice. SEARED SEA BASS with purple sprouting broccoli and toasted almonds, horseradish butter SPINACH AND CARAMELISED RED ONION TART TATIN Crumbed Cambozola cheese (v) AN main course dishes are served with Fresh Market Vegetables and Potato Garni BREAST A SELECTION OF OUR FAMOUS PECKS PUDDINGS A HOUSE SELECTION OF CHEESE served with relish, biscuits, and garni FRESH COFFEE AND PETIT FOURS Sunday 31st March, Vane£34 per head. Champagne on reception and a gift for all the Mums. PECKS RESTAURANT, NEWCASTLE ROAD. MORETON, Nr CONGLETON, CHESHIRE CW12 4SB 01260 275161 info@pecksrest.co.uk www.pecksrest.co.uk Pleose odvise us if you hove any specifie ollergens or dietary requirements when booking your table. in

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