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The weather seems to have at last dragged its heels into Summer and our new Menu, written by our Head Chef Leigh Harvey celebrates new season vegetables andmeat. Remember we only cook from fresh and no other restaurant gives you so much at this price. The Observer newspaper wrote - "the freshness is instantly recognisable in the first bite and all at wallet friendly prices". This statement succinctly sums us up, so if you haven't tried us before you can be confident of a truely worthy visit. A warm welcome is always given to our growing band of regular locals and international visitors. Will Lyons |
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This is our main a la carte menu using the best local ingredients from Wales to Cumbria and Lancashire. The quality is second to none and will leave you with an unforgettable experience.
Featured in the Sunday Times, The Independent, The Observer and GQ we're justifiably proud of being written about in some of Britain's highest quality newspapers and magazines.
Tasting a delicious meal, all of which are prepared on the premises from scratch ensures you will leave The Monro with happy memories of your experience.
This menu is served Monday-Saturday from 5pm
NEW for Summer
Starters
Soup of the day served with a warm bread roll and butter(v) £4.25
Smoked Chicken, Parma Ham and Gorganzola Salad with Celeriac and balsamic dressing 5.75
Lobster and Ifenny Cheese Fish cake with a Mango Salsa and Herb Salad 5.95
Ham Hock and Rabbit Terrine with Butternut Squash and Prune Chutney 5.25
Pan Fried Spiced Mackerel Fillet served on Black Pudding Risotto with Rocket Salad 5.50
Creamed Leek and Artichoke Tartlet with Watercress Salad and Tomato dressing 5.50
Smoked Salmon and Cream Cheese Terrine with Chives, Shallots and Walnut Bread 5.75
Pan-fried Duck Livers in Bacon, and Wild Mushrooms with a Red Wine Jus 5.25
MAINS
10oz Ribeye Steak with Wild Mushrooms and Peppercorn Sauce with Homemade Chunky Chips 17.95
Pan-fried Salmon Fillet served on a horseradish and Spring Onion
Risotto with Broad Beans and Asparagus 16.25
Shoulder of Lamb with Roasted Jersey Royals with White Pudding Dumplings, Runner Beans, finished with an
Apricot, Onion and Thyme Jus 17.50
Tomato and Basil Risotto with Chargrilled Vegetables, Parmesan Cheese and Rocket Salad 13.95
Cajun Spiced Monkfish tail with Beetroot Salsa, braised Rice and a Rocket & Parmesan Salad 16.95
Crisp Belly Pork with Lyonnaise Potatoes, Green Cabbage, with a Gooseberry and Shallot Jus 15.95
Thai Vegetable Curry with Basmatti Rice with aromatic Spices 12.95
Butterflied Lemon Sole stuffed with Prawn and Spinach Kedgeree with Spiced Fennel 15.95