A La Carte Menu
| STARTERS / TAPAS MENU | |
| Marinated olives | £2.25 |
| Mezze; A selection of hummus, taramasalata, tatziki, marinated olives, and | |
char grilled pitta bread |
£6.95 |
| Extra Pitta Bread | £0.95p |
| Fritto Misto; Lightly fried salmon and haddock fillets, king prawns, squid rings, fresh mussels, aioli dip and lemon | £7.25 |
| Carne Insalata; Parma ham, chorizo, rustic salami with marinated olives, feta cheese and mixed leaves served with Mediterranean bread | £7.50 |
| Tricolour Insalata; Sliced vine plum tomato, avocado, fresh mozzarella, splashed with pesto and balsamic vinegar (v)Served with Mediterranean bread | £6.95 |
| Freshly prepared soup of the day | £3.95 |
| Served with warm foccocia bread | |
| Fresh Irish mussels cooked in Irish cider, chives, tomatoes, shallots and cream Served with Mediterranean bread | £6.50 |
| Thai chicken patties served with a spring onion and carrot salad dressed with teriyaki sauce | £5.50 |
| Pan seared sea scallops with grilled black pudding, Claremont farm asparagus wrapped in pancetta and a yellow pepper and grain mustard dressing | £7.25 |
| Cocktail of fresh Cornish crab served in a parcel of lightly oak smoked Scottish salmon on dressed leaves | £6.25 |
| Water, chrantais and gala melons set in an apple jelly served with sour apple sorbet and ginger syrup | £4.95 |
| Char gilled calf’s liver on a lightly dressed salad of Claremont farm watercress, chorizo and pancetta, blue cheese | £6.50 |
| SIDES | |
| Seasonal herb salad | £2.50 |
| Rustic Chips | £2.00 |
| Garlic bread | £1.95 |
| Melted mozzarella garlic bread | £2.50 |
| Extra pitta bread | £.0.95 |
| Mediterranean bread with flavoured oil and balsamic vinegar | £1.75 |
| MAIN COURSE | |
| Lamb rump with a ‘symphony’ of summer vegetables scented with rosemary | £14.95 |
| Gressingham duck breast with a tian of spring onions and crushed Cheshire new potatoes and a salad of orange and Claremont farm water cress | £15.95 |
| Rib eye steak served with a grilled plum tomato, field mushroom and béarnaise sauce and rustic chips | £16.95 |
| Pan seared farm fillet steak ‘Bordelaise’ served with roasted shallots, red wine and parsley | £18.95 |
| Whole baked sea bass “en paupiette” with fennel, lemon, white wine, thyme and sea salt | £14.95 |
| A creamy flan of Claremont farm asparagus, caramelised onions and goats cheese served with a warm Cheshire new potato salad | £13.95 |
| Sides to compliment the above dishes | |
| Seasonal Vegetables | £2.95 |
| Seasonal Herb Salad | £2.25 |
| Rustic Chips | £2.00 |
| SUMMER GRILL | |
| (Kebabs are served with pitta bread and herb salad) | |
| Cajun spiced corn fed chicken kebab with fresh guacamole | £14.95 |
| Lamb koftetha kebab served with spiced cous cous and a mint and cucumber yoghurt | £14.95 |
| Citrus marinated halloumi cheese and vegetable kebab with spiced cous cous and a tomato relish | £13.95 |
| Tiger prawn and salmon kebabs served with Thai scented rice a sweet chilli salsa | £16.95 |
| Rustic Chips | £2.00 |
| Home made 100% minced rump steak burger served on an English muffin glazed with melted local ‘Baltic’ local cheese anda fresh tomato relish and rustic chips | £14.95 |
| PASTA | |
| All | £9.95 |
| Classic Italian style pork and chicken minced meatballs in a rich tomato sauce, spaghetti pasta and finished with basil oil and shaved parmesan | |
| Char-grilled corn fed chicken breast fillet with penne pasta and red pepper sauce, black olives, shaved parmesan and sweet oregano | |
| Fresh egg linguine pasta with fresh mussels, king prawns, smoked salmon with pesto, cream and parmesan | |
| Fresh ravioli pasta with spinach and ricotta finished with pesto (v) | |
| Garlic bread | £1.95 |
| Mozzarella and garlic bread | £2.50 |
| Seasonal herb salad | £2.50 |
| CHILDREN | |
| Set menu – 2 courses for | £7.95 |
| Freshly battered haddock fillet with chipped potatoes and mushy peas | |
| Homemade minced 100% rump steak burger served on an English muffin, melted Lancashire cheese, chipped potatoes and a tomato relish | |
| Classic Italian style pork and chicken meatballs in a rich tomato sauce with spaghetti pasta and shaved parmesan cheese | |
| Kebab of fresh corn fed chicken served with salad and chipped potatoes | |
| And | |
| Dessert | |
| Mini malteser parfait with chocolate sauce | |
| Or | |
| Mini passion fruit pannacotta | |
| Or | |
| Two scoops Cheshire farm ice cream | |
| DESSERTS | |
| Accompanied with a glass of Château Le Fagé Monbazillac 2005 | |
| Dessert wine inclusive | £4.95 |
| Passion fruit panna cotta served with a berry coulis | |
| Malteaser parfait served with a warm chocolate pot | |
| Strawberry brûlé served with a brandy snap basket of peppered strawberries | |
| Eton mess, Greek yoghurt and mixed summer fruits, mixed with honey | |
| CHEESE PLATTER | |
| for two | £9.95 |
| (A selection of four locally produced hand made quality cheeses served with wafers, summer chutney, and grapes) | |
| Creador, Fine Tawny 50ml glass - | £3.50 |
| 1985 Vintage Barros - | £45.00 per bottle |
| DELAMERE GOLDEN BRIE- Made by Katy Hollinshead at Ravens Oak Dairy near Nantwich, Cheshire. The Guernsey herd beside the A51 near Tarporley, on the Cheshire Plain, produces one of the richest flavours in Britain. Dairy Farmer Andrew Hope takes the milk to be gently hand made into these small deep golden cheeses. One of the best combinations of herd, pasture and timing produce this artisan cheese. | |
| NORTHUMBRIAN BALTIC- Liverpool Ale washed – Made by Margaret-Ann Maxwell at Doddington Dairy, Wooler, Northumberland. This dairy farm is in the Glendale Valley, close to the sea, Bamburgh Castle and Holy Island. Brother Neill runs the dairy farm, and Sister Margaret-Ann is the cheesemaker. From the early morning milking to the rawmilk cheese starting its maturity takes 7 hours, capturing the freshness of the milk’s flavour. Their first cheese was made 1993, after Margaret-Ann had studied cheesemakers in the Netherlands, France and with British Artisans. Baltic is named after the Liverpool micro brewery by Albert Dock run by a University friend, whose beer is used to wash cheese. | |
| HELER'S TRADITIONAL CHESHIRE BLUE- Made by Mike Heler at Laurel Farm Dairy, Hatherton, Nantwich, Cheshire. This blue cheese is an important part of Cheshire’s heritage as a world class milk field. Its landscape on the Westside of Cheshire, is mild and damp with rain off the Irish Sea, ideal for the grass pastures. Four generations of the Heler family have revived the tradition of Cheshire Blue, using milk from their own herd. The slight blueing is a result of cave like humidity entering the cheese to enhance flavour. | |
| SYKES FELL LANCS EWES– Made by the Proctor family at Goosnargh, Lancs PR3. A 4th generation Lancashire cheese making family, run by Peter & Grace and son Steven. Friesland Sheep’s milk is sourced from John Stott’s modern sheep milking parlour at nearby Chipping village in the Ribble Valley. The result is a sweet flavour, matured for 2-3 months. | |
| BISTRO SECTION | |
| Available Monday to Saturday daytime (until 6.00 pm) | |
| Beer battered fresh haddock fillet with fresh rustic chips and mushy peas | £9.95 |
| Classic open club sandwich, toasted white bloomer with char grilled corn fed chicken breast, avocado, dry cured bacon, vine tomato, free range egg and mayonnaise | £7.95 |
| Open sandwich of sea water prawns, and lightly oaked Scottish salmon with tomato mayonnaise on brown bloomer | £7.50 |
| Traditionally closed white bloomer, honey roasted ham, farm watercress and English mustard relish | £6.25 |
| Classic ‘Bookmaker’ sandwich, char-grilled rib-eye steak, fried onions, and grain mustard on toasted white bloomer bread | £7.95 |
| Toasted white bloomer bread glazed with Mrs Kirkham’s Lancashire cheese rarebit, dry cured bacon and a Worcestershire sauce dressing | £6.25 |
| (All inclusive of French fries and salad relish) | |
| SALADS | |
| Served with Mediterranean bread | |
| Char-grilled corn fed chicken with romaine lettuce, anchovies, croutons, pancetta and ‘Ceaser’ dressing | £8.95 |
| Poached cold salmon with avocado, free range boiled egg, mixed leaves and mayonnaise | £9.95 |
| Sheldrakes classic Greek salad | £7.95 |
| Extra pitta bread | £2.00 |
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Sheldrakes :: Banks Road, Lower Heswall, Wirral CH60 9JS - Tel: 0151 342 1556 -
Email: bookings@sheldrakesrestaurant.co.uk
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