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Titanic Hotel Liverpool launches spring menu with seasonal favourites

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Friday, March 23, 2018

Food image  Bhajis and Seabass Web 01
• Delicious nibbles, starters, main courses and desserts that are packed full of flavour, make up the varied spring menu

• The new dishes are based around fresh, spring produce

Stanley’s Bar and Grill, set inside the stunning Titanic Hotel Liverpool, has launched its new spring menu that has been expertly created around delicious spring and seasonal produce.

There’s a whole range of dishes including nibbles, starters, main courses and desserts that guests can tuck into during the spring months.

Why not start your dinner off with some tear and share rosemary and oven dried cherry tomato focaccia with press olive oil or homemade brioche with butter and flavoured salt, or even a portion of mixed olives?

Starters include chicken and pork terrine with charred sourdough and piccalilli, seared scallops with chickpeas, ham fritter and paprika, parmesan risotto cakes with smoked bacon and Stan’s barbecue sauce and many more delicious choices. For those who prefer a vegetarian option there’s a fresh salad of buffalo milk narrate and tomato with balsamic and pear or roast sweet potato and red pepper soup.

When it comes to the main courses, there’s plenty on offer at Stanley’s Bar and Grill. Why not try the lamb rump with feta cheese, watermelon and summer peas, seabass with Thai curry spice, puffed rice and coconut or cannelloni of aubergine with tomato and basil pesto?

There’s also a dedicated grill menu of either 10oz sirloin, 10oz dry aged ribeye or 8oz dry aged fillet steaks with grill toppings such as tempura tiger prawns, Gorgonzola blue cheese, garlic butter, béarnaise or peppercorn sauce. On the side you can choose salt and pepper fries, sweet potato fries, crispy courgettes with pesto and parmesan plus much more.

Sounds too good to miss, book a table today!
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