The Clarence’s new Autumn / Winter menu is here for 2017. It’s our Head Chef Liam Rutherford’s favourite time of the year for writing menus, and we’ve got some great additions for you to try.
The ‘Poulet Noir’ (Black Leg Chicken) is something we think will be hugely popular; we’re using the breasts as a fantastic new main course served with a Ham Hock & Leek pie and tender stem broccoli. The chicken legs are used in a ‘ballotine’; served with a sweet potato puree and miso, chilli and spring onion broth which make an exciting addition to our starters.
We’ve also listened to our customers and come up with some really tasty vegetarian dishes available as small or large plates. The Courgette & Ricotta Fritter is packed with flavour and served with aubergine relish, spiced onion bhaji, mango salsa, dukkah (an Egyptian blend of spices) and dill yoghurt. We think the Curried Cauliflower Risotto will also be a hit!
Of course if you want to keep it simple we’ve added a range of tasty toasties to our lunch menu. Perfect for a quicker bite on those days when you can’t quite get settled in front of the real fire and join us for a long, lazy afternoon. Save that for our renowned Sunday Roast…
To keep things nice and simple you can order our whole menu either upstairs in the restaurant or downstairs in the pub, and our two course menu for £12.75, available 12-7pm Monday-Friday is still an amazing value way to sample the best food in Bury! Check the whole menu by clicking the button below, or call in and pick up the latest Clarence newspaper to take away.
See you by the fireside soon to enjoy the new menu!