FESTIVE MENU 2021

AVAILABLE WEDNESDAY 1ST – THURSDAY 23RD DECEMBER
Table bookings from 12 – 9pm

TO START
Goosnargh Chicken Liver Parfait, Red Onion Marmalade, Toasted Brioche

Smoked Haddock & Cheddar Fishcake, Tomato Salsa

Roast Butternut Squash & Sage Soup,
Chive Crème Fraiche (Vgn) (GF), Freshly Baked Bread, Lancashire Butter (V)

Baked Goats Cheese Crottin, Pine Nut & Basil Crust, Trio of Beetroot, Pea Shoot Salad (V)
Vegan option also available

Seared Scottish Scallops, Bury Black Pudding, Curried Cauliflower, Pea Puree
[Supplement £7]

MAIN COURSE
Roast Goosnargh Turkey, Pigs in Blankets, Chestnut & Taragon Stuffing,
Steamed Festive Vegetables, Duck Fat Roast Potatoes, Turkey Gravy (GF)

Fillet of Lune Farm Salmon,
Dill Roasted New Potatoes, Buttered Kale, Atlantic Prawn & Herb Cream Sauce (GF)

Crispy Bowland Pork Belly, ‘Bubble & Squeak’,
Roasted Root Vegetables, Caramelised Apples, Aspall Cyder & Grain Mustard Jus (GF)

Slow Roasted Mediterranean Vegetable Tart, Ratatouille, Rocket Salad, Basil Oil (Vgn) (V)

Finest 8oz Lancashire Fillet Steak
Roast Vine Tomatoes & Portobello Mushroom, Pepper Sauce, Hand Cut Chunky Chips
[Supplement £12]

DESSERT & CHEESE
Chocolate Tart, Vanilla Chantilly Cream, Raspberry Compote (V)

Sticky Toffee Pudding, Butterscotch Sauce, Ginger Ice Cream (V)

Winter Berry Crème Brulee (GF), Orange Shortbread (V)

Festive Fruits Vegan Cheesecake (Vgn) (V)

Artisan Cheese Board, Grapes, Celery, Chutney, Crackers
[Supplement £3]

THREE COURSE CELEBRATION MENU £28.95

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