The great Christmas Rip Off - not at The Monro

So your looking around for somewhere to enjoy Christmas but are alarmed at what could essentially be an overpriced roast dinner. At The Monro we're business as usual, meaning that you can still enjoy our superb high quality meals and yet the prices are our same everyday lunch, dinner and early doors pricing.

You may think it doesn't make any business sense but we believe that it's great business sense to treat our customers fairly and not to get greedy. We simply look after the people that look after us - you, our customers.

Additionally you can visit us more than once in December as you are not constrained by a high priced "Christmas Menu" with tired overpriced "favourites". So our Menu will be published in September but our prices are as follows:

Service Times:

LUNCH

2 Courses – £12.50

3 Courses - £16.75

EARLY BIRD (5PM-6.30PM)

2 Courses - £14.50

3 Courses - £18.75

A LA CARTE (Served All Evening)

Approximately £25.00 for 3 Courses

Our individually priced a la carte menu is also available from 5:00pm - this menu features our full range of high quality special dishes. We are an award winning restaurant and we have a wide customer base and not everyone is on a budget. This menu uses the highest class of ingredients. Expect to pay around £25 per person for a 3 course dinner.

Luxury Private Dining

Your own private dining, your own private bar and dedicated serving staff in the David William Suite - £35 per person which includes Champagne on arrival and canapes, luxury 4 course meal for upto 35 people (Minimum usage is 25 guests)

Limited availability and is for your exclusive use either for the whole afternoon or evening.

This is a fixed price deal for the private bar and dining room. Private toilet facility and guest rest area. CLICK HERE TO SEE MENU

DECEMBER/CHRISTMAS MENU 2009

STARTERS

Soup of the day served with a warm bread roll and butter(v)

Cranberry and Goat’s Cheese Spring Rolls served on a Beetroot and Garden Cress Salad with Balsamic Dressing (v)

Goosnargh Duck Leg served with stewed Apricots, Silverskin Onions and a delicious Port Wine Sauce

Chicken Liver Pate wrapped in Parma Ham, served with a toasted nutty Bloomer and Cumberland Sauce

Smoked Mackerel and Red Pepper Fishcake with Horseradish Crème Fraiche

Haddock and Spring Onion Risotto with Lemon and Black Pepper

MAINS

Traditional Roast Turkey served with Brussel Sprouts, Roast Parsnips and Desiree Potatoes. Pigs in Blankets and a rich gravy

Grilled Lemon Sole with Chilli Mange Tout, Garlic and Saffron Potatoes and a Tarragon Veloute

Crispy Pork Belly stuffed with Pork Sausage Meat, Prunes and Sage and Onion, with Parsnip and Parsley Mash

Chestnut Mushroom and Red Onion Puff Pastry Tartlet with melted Brie and homemade Cranberry Chutney (v)

North Atlantic Cod Loin wrapped in Parma Ham served on Cheddar and Spring Onion Mash with Baby Vegetables and White Wine Sauce

Roast Cutlets of Lamb with buttered Brussel Sprouts, Bacon and Roasted Fondant Potatoes

Luxury Five Nut Roast with Butternut Squash and Spinach Gnocci, Vegetables and Thyme Roasted Potatoes (v)