From 1st to 31st December (with the exception of Boxing Day) join us in the Restaurant for Christmas and New Year dining.
For details of our Christmas menus, please see below.
To make a booking, either phone the Hotel on 0151 653 3773 or email us with details, including:
- Contact Name and Organisation, if applicable
- Email address and phone number
- Your preferred date and time and the number in your party
- Any special requirements
To confirm a booking we require a non-refundable deposit of £10.00 per person, which can be paid by cheque made payable to The RiverHill Hotel or by phoning the Hotel 0151 653 3773 with a credit / debit card.
We reserve the right to cancel a booking after seven days if a deposit is not received by us.
For parties of 16 and over we will require menu selections at least 48 hours before dining. We will send an order form to you for complete.
Terms and Conditions
We regret that neither the deposit nor full payments are refundable and cannot be transferred to other dates.
The management reserves the right to alter items or the content of the menus at their discretion. It is essential that you arrive on time for your reservation, otherwise this may reflect on the service we can offer you.
Whilst taking every care to honour commitments, we regret that we will not accept liability for errors, omissions or cancellations, however caused, and limit any claim to a refund or monies paid only.
We cannot guarantee food produce does not contain nuts or nut by products.
|Lunch ~ Monday to Thursday||2 Courses ~ £19.95
3 Courses ~ £23.95
|Lunch ~ Friday & Saturday||3 Courses ~ £24.95|
|Lunch ~ Sunday||3 Courses ~ £23.95|
|Dinner ~ Monday to Thursday||2 Courses ~ £19.95 ~ 6pm-6.45pm
3 Courses ~ £23.95 ~ 7pm-9pm
|Dinner ~ Friday & Saturday||3 Courses ~ £28.50 All Evening|
|Dinner ~ Sunday||3 Courses ~ £23.95|
|Christmas Eve Dinner||3 Courses ~ £29.50|
|New Year’s Eve Lunch||3 Courses ~ £25.50|
|New Year’s Eve Dinner||5 Courses ~ £55.00|
Cream of Leek & Potato Soup: Served with a Parmesan crisp
Melon & Pineapple Rose: Served with a raspberry & blackcurrant coulis
A Martini of Prawns: With a bloody Mary sauce, brown bread & butter
Poppy Seed Camembert: Deep fried with a gooseberry greserve & rocket leaves
Black Pudding & Smoked Bacon Tower: Served with a brandy & peppercorn cream sauce
Oven Baked Baby Back Ribs: Cooked in Chef’s Special Sauce with coleslaw
Ham Hock Terrine: On a bed of watercress with a Dijon mustard dressing
Cornucopia of Smoked Salmon: Filled with sweet chilli prawn
Medallions of Fillet Steak: Served with a peppercorn & whiskey sauce
Fresh Roasted Cheshire Turkey Saddle: Served with sausage, bacon, cranberry & orange sauce
Braised Belly Pork: With a honey & Chinese spice glaze
A Fillet of Salmon with a Light Horseradish Crust: Served with a Noily Prat tarragon cream
Oven Baked Loin of Cod Wrapped in Parma Ham: Chorizo & red pepper sauce
Slow Braised Lamb Shank: Minted crushed potatoes with a red wine & thyme Jus
Chicken Supreme filled with Pate, topped with Smoked Bacon: With coarse grain mustard sauce
Pan Fried Duck Breast: With a rich Seville orange & lemon sauce
All Served with Chef’s garden vegetables and roast potatoes
A choice of sweet from the trolley
Christmas Plum Pudding served with white rum Sauce
English Farmhouse Cheese with Oatcakes & Red Onion Chutney
Fresh Filter Coffee & Mince Pie – £2.50
Sweet on Two Course Menu – £4.00
As we use nuts and flour in our kitchen we are unable to guarantee no trace of nuts or flour in our food. If you have any dietary needs please inform us and our chef will do the best to accommodate them.