AVAILABLE WEDNESDAY 2ND – FRIDAY 23RD DECEMBER
TO START
Slow Cooked Crispy Bowland Pork Belly & Bury Black Pudding, Burnt Apple Purée
Fleetwood Fishcake, Dill & Lemon Mayonnaise, Dressed Petit Leaves
Inglewhite Goats Cheese Mouse,
Textures of Beetroot, Mulled Wine Poached Pear (GF), Toasted Granola (V)
Roast Butternut Squash Soup,
Chive Cream, Toasted Pumpkin Seeds (GF), Freshly Baked Bread, Lancashire Butter (V)
Seared King Scottish Scallops, Roast Cauliflower, Brown Butter Sauce (GF)
(Supplement £4)
MAIN COURSE
Roast Goosnargh Corn Fed Turkey, Pigs in Blankets, Pork, Sage & Chestnut Stuffing,
Steamed Festive Vegetables, Roast Potatoes, Turkey Gravy (GF)
Fillet of Atlantic Bass,
Fennel, Tarragon & Lemon Dressing, Crushed New Potatoes, Winter Greens (GF)
Slow Cooked Local Organic Farmed Lamb Shank,
Rich Red Wine, Winter Vegetable & Rosemary Stew, Truffle Mash (GF)
Slow Roasted Winter & Mediterranean Vegetable Tagine,
Chickpeas, Minted Couscous, Harissa Dressing (V)
Finest 8oz Lancashire Fillet Steak
Smoked Pancetta & Savoy Cabbage, Potato Dauphinoise, Beef & Red Wine Jus
(Supplement £5)
DESSERT & CHEESE
Triple Chocolate Cheesecake, Coffee Chantilly Cream (V)
Sticky Toffee Pudding, Butterscotch Sauce, Ginger Ice Cream (V)
Vanilla, Cinnamon & Eggnog Crème Brulee, Candied Winter Berries (V) (GF)
Artisan Cheese Board, Grapes, Celery, Crackers
(Supplement £2)
THREE COURSE CELEBRATION MENU £29.95
(WEDNESDAY & THURSDAY OFFER £26.95)
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The cosy inviting bar greets you as you arrive, offering thirteen different draught choices including four local cask ales.
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