Tuesday April 5 2016

Hard Days Night Hotel launches new Little Child menu

With the Easter holidays underway, Hard Days Night Hotel has unveiled a new and exclusive Childrens Menu, perfect for the Little Child of the family

Hard Days Night Hotel launches new Little Child menu

The ‘Fab Four’-star hotel, located on North John Street, has devised a menu featuring signature dishes that have been perfectly portioned for younger palates.

Available both in Blakes Restaurant and The Lounge & Bar, the Children’s Menu features classic family flavours with a culinary twist.

General Manager of Hard Days Night Hotel Mike Dewey said: “We are serving up our new Children’s Menu in a bid to encourage some much needed family time amongst both guests of the hotel and the public alike. We know that dining out with often fussy children can sometimes be a stressful experience, so we wanted to provide an offering that would certainly change that.”

To start, little diners can choose from Soup of the Day served with a Fresh Bread Roll, Garlic Bread or Garlic Bread with Cheese. Main course options include Homemade Chicken Goujons served with Chips and Beans, Homemade Fish Fingers served with Chips and Beans and Roast Tomato Tagliatelle. For dessert, sweet-toothed youngsters can opt from Trio of Ice Cream or Chocolate Brownie with Ice Cream.

Open to residents and non-residents alike, both Blakes Restaurant and The Lounge & Bar provide a suitable family setting nestled within the heart of the city centre.

Mike added: “Our new Children’s Menu sits perfectly alongside our existing All You Need is Blakes and A La Carte menus ideal for mums, dads and older family members. Similar to our other offerings, all of the dishes on the Children’s Menu are made with fresh, seasonal, locally sourced products and are nutritionally balanced making them great for hungry tums.”

The Children’s Menu starters are priced at £2, mains £4 and desserts £2.

For more information or to make a reservation visit www.harddaysnighthotel.com or call 0151 236 1964.


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