Cafe Rouge Cheshire Oaks - Pełne menu

our twist on the traditional lemonade

bold and aromatic, brimming with pomegranate flavour

Absolut vodka, spicy tomato juice and celery

a refined classic, with flavours of luscious peach

sweet and delicate, bursting with flavours of ripe apple and juicy pomegranate

elderflower petal, fresh mint, lemon and lime juice

deep, rich flavours of black cherry with a touch of almond

packed with juicy berry flavours of blackberry, elderberry and raspberry, with a hint of lemon

Absolut vodka, raspberry, elderberry, blackberry and lime

red wine with traditional spices, served warm

Absolut vodka, peach iced tea and lemon

Havana Club Especial rum, elderflower, lemonade

Beefeater gin, Chambord, Bonne Maman raspberry jam and cranberry; Shaken and served in a jam jar

Absolut Pears vodka, cloudy apple juice, elderflower and lemonade

Prosecco with a touch of mixed berries

with a delicate sweet flavour of elderflower petals

elegant and gentle flavours of fresh cucumber and juicy watermelon

bursting with bold citrus flavours and strong notes of grapefruit

vibrant clementine with a hint of warming winter spice

structured and elegant with aromas of orchard fruit

vibrant and expressive with berry and citrus aromas

rich and generous with aromas of nougat, apricot and orange zest

light and fruity, with notes of golden apple and maple flowers

aromas of herbs and gooseberries, with crisp, zingy acidity on the palate

dry and elegant, with crisp acidity and aromas of juicy grapefruit

soft, fresh and lively with notes of ripe pear

croissant, pain au chocolat, pain aux raisins or almond croissant

our twist on the classic served warm with walnut praline, crème fraîche and honey

smashed avocado with baby gem, free-range egg, coriander and a drizzle of mayonnaise

baked sustainable salmon smoked haddock fishcake with tartare sauce and frites or house salad

This lunch board is inspired by a provincial French tradition from the 1900s, when farmers would have a late morning snack called casse-croûte consisting of bread, ham, cheese and a glass of wine. Dry-cured jambon de Bayonne, aged Cantal cheese from Auver

homemade shortcrust pastry tart, bursting with this season's flavours, served with house salad (please ask your waiter for today's seasonal tart)

on sourdough toast with your choice of scrambled or poached eggs

pulled brisket of beef seasoned with ras el hanout and spices, with sriracha crème fraîche, pomegranate, radish, spring onion, coriander and carrot white cabbage slaw

avocado, baby gem, anchovies and homemade sourdough croutons, with Caesar dressing

slow-cooked Brittany duck leg with homemade dauphinoise potatoes, mixed greens and cherry or orange sauce

roast chicken suprême with mushrooms, courgettes, leeks and herb wine sauce with herb mash

half roast chicken marinated in garlic herbs, served with thyme jus and frites

sustainably sourced sea bream, salmon, mussels and king prawns cooked to a traditional recipe in a tomato saffron broth, served with baguette

baked crêpe filled with Portobello and chestnut mushrooms, spinach, shallots, garlic, Emmental cheese and a Mornay cèpe sauce, with frites or house salad

sustainably sourced breaded hake fillet with frites and pea mint purée

fresh sustainably grown mussels steamed to order in cream, garlic, shallots, celery white wine, with frites

slow-cooked beef in a red wine sauce, with smoked bacon, mushrooms, roasted carrots, herb mash and crispy onions

potted smooth chicken liver pâté with a buttery top, shallot raisin chutney and chargrilled sourdough bread

petits pois, broad bean herb croquettes with aïoli and watercress

rustic French onion soup made to our own recipe with sourdough croutons and Emmental cheese, served with classic baguette

homemade tian with layers of seasoned avocado and sustainable Devon crab meat with a touch of coriander mayonnaise, served with grilled rye caraway bread

chestnut mushrooms in a cèpe garlic sauce on chargrilled sourdough bread

sustainable king prawns in garlic smoked chilli butter with baguette

6oz Black Angus beef burger in a toasted brioche bun

smoked ham

roast beetroot, butternut squash, green lentils, baby spinach, frisée, baby kale and toasted pumpkin seeds, with French vinaigrette

a timeless G&T, with a soft touch of lemon

This recipe was inspired by our Chef's travels to the bustling spice markets of North Africa. Moroccan-style stew of butternut squash, carrots, spinach, chickpeas and courgettes, seasoned with ras el hanout and harissa, finished with toasted almonds and c

two poached eggs on toasted muffins; ham, smoked salmon, spinach (Vegetarian)

smoked ham and a fried free-range egg

Chargrilled sourdough bread, wedge of rye caraway bread and classic baguette with plain and Café de Paris butter. Created by Freddy Dumont in 1941, Café de Paris butter bursts with the exciting flavours of 22 ingredients, such as capers, anchovy, tarragon

mixed Mediterranean olives with a light touch of parsley and garlic

artisanal garlic sharing bread made to a traditional leaf design, with warm garlic butter

made to our own recipe, served with a wedge of rye caraway bread (please ask your waiter for today's seasonal soup)

A carefully curated selection of artisanal French products: dry-cured jambon de Bayonne, beech wood smoked Barbary duck, potted pork rillettes, Rosette de Lyon cured saucisson and Brittany Camembert baked with shallot raisin chutney, served with baguette.

traditional Burgundian dish of a poached free-range egg in a red wine, bacon sautéed mushroom sauce, served with chargrilled sourdough bread

herb-crusted snails baked with chestnut mushrooms, garlic butter, bacon lardons, shallots and thyme

smoked salmon with horseradish crème fraîche

sautéed red green pepper, tomato, garlic onion

eggs, sausage, bacon, beans, mushroom, tomato and sourdough toast

eggs, avocado, spinach, beans, mushroom, tomato and sourdough toast

on sourdough toast with your choice of scrambled or poached eggs

tomato and smashed avocado (Vegetarian); smoked salmon and smashed avocado; spinach, tomato and goats' cheese, served warm (Vegetarian)

twice-baked Brie chive soufflé with frisée, walnuts, shallot raisin chutney and French vinaigrette

pulled brisket of beef seasoned with ras el hanout and spices, served on a toasted brioche bun with sriracha crème fraîche, pomegranate, radish, spring onion, coriander and carrot white cabbage slaw

three free-range eggs with either Emmental cheese (Vegetarian), ham, smoked salmon or mushroom (Vegetarian), with frites or house salad

slow-cooked chicken in a rich red wine sauce with bacon lardons, baby onions, mushrooms, thyme bay leaf, served with herb mash and green beans

chargrilled sustainably sourced yellow fin tuna steak, new potatoes, green beans, avocado, heirloom tomatoes, shallots, anchovies, black olives, soft boiled free-range egg and parsley, dressed with olive oil

sliced British rump steak with shallots, watercress and Dijon mayonnaise

warm breaded Camembert with cranberry redcurrant sauce

layered fresh fruit, granola and crème fraîche with a caramelised top