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We have a la carte menus for evenings and weekday lunches. |
• DESSERTS MENU • DRINKS MENU • |
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| STARTERS | |
| Onion bread, olives, houmous and tapenade | £2.95 |
| Garlic bread | £2.25 |
| Oysters naturale (each) | £1.25 |
| Oysters rockafella (each) | £1.50 |
| grilled oysters with spinach, parmesan and cream | |
| Soup of the day | £3.95 |
| Chicken liver and mushroom parfait | £5.95 |
| toasted onion bread, chutney and pickles | |
| Peppered carpaccio of beef fillet | £6.95 |
| roast garlic dressing, rocket and parmesan | |
| Roast spatchcock quail | £5.95 |
| bury black pudding, apple compote, port jus | |
| Smoked salmon, gravadlax and hot smoked salmon | £6.25 |
| smoked trout mousse, horseradish and chive cream | |
| Caramelised onion and goats cheese tartlet | £5.95 |
| baby leaf salad | |
| Hand dived scallops | £7.95 |
| sweet chilli jam, rocket and crème fraiche | |
| Salmon fishcakes | £5.95 |
| dill mayonnaise | |
| Spaghettoni with mussel ragout | £5.95 |
| chilli, lemon and parsley | |
| MAIN COURSES | |
| Pan fried duck breast and confit leg | £13.95 |
| spiced plum compote, market vegetables | |
| Roast loin of welsh lamb | £14.95 |
| leeks wrapped in parma ham, cheesy mash, garlic jus | |
| Breast of mallard and venison loin | £15.95 |
| root vegetable mash, balsamic beetroot, red cabbage, port jus | |
| Mushroom, chestnut and hazelnut strudel | £10.50 |
| served with roasted vegetables and cous cous | |
| Fricassee of market fish (salmon, monkfish and seabass) | £14.95 |
| slow cooked fennel niçoise, grilled asparagus, minted new potatoes | |
| Sirloin or Fillet of beef with ‘au poivre’ sauce (Sirloin) | £14.95 |
| fat chips (Fillet) | £19.50 |
| Seared sea bass fillet | £14.50 |
| crisp fishcake, wilted spinach, lemon butter sauce | |
| Thai spiced monkfish | £14.50 |
| julienne vegetables, scented rice | |
| Halibut steak with welsh rarebit crust | £14.95 |
| chive mash and spinach | |
| SIDE ORDERS | all £2.95 |
| Fat chips, sour cream and chives | |
| Seasonal vegetables and minted new potatoes | |
| Honey roasted parsnips | |
| Deep-fried courgettes with basil and parmesan | |
| Sauteed baby spinach with garlic butter | |
| Mixed leaf salad with sun dried tomato vinaigrette | |
| An additional discretionary service charge will be added to tables of 5 or more | * TOP * |
SET MENU |
3 COURSES £15.95 |
Lunch Tuesday – Friday 12.00 to 2.30 |
Every evening between 5.45pm and 6.30pm |
STARTERS |
Soup of the day |
Spaghettoni with mussels |
parsley, chilli and lemon |
Game and pork terrine |
preserves, pickles and granary bread |
Winter salad |
chicory, apple, goats cheese and walnut dressing |
MAIN COURSES |
Escalope of Pork loin |
with pork belly cabbage and bacon, black pudding mash |
Butternut squash and goats cheese cannelloni |
Bangers and mash |
with onion rings and red wine jus |
Crisp haddock fillet in a beer batter. |
Served with mushy peas and fat chips |
DESSERTS |
Sticky toffee pudding |
warm toffee sauce, vanilla ice cream |
Crème Brulee with grand marnier |
White chocolate torte, |
blackberry compote |
Rice pudding, |
prune and armagnac ice cream |
Side orders all £2.95 |
Fat chips, sour cream and chives |
Market vegetables and minted new potatoes |
Honey roasted parsnips |
Deep-fried courgettes with basil and parmesan |
Sauteed spinach with garlic butter |
Mixed leaf salad with sun dried tomato vinaigrette |
An additional discretionary service charge will be added to tables of 6 or more |
| STARTERS | |
| Bread and olives | £1.95 |
| Open sandwich of poached salmon and avocado | £5.75 |
| granary bread, mixed leaf salad | |
| Ploughman’s lunch of mrs kirkham’s tasty lancashire | £5.75 |
| pickles and bread | |
| Poached eggs with smoked salmon and spinach | £5.95 |
| hollandaise, toasted muffin | |
| Grilled asparagus spears | £5.75 |
| roasted red peppers and goats cheese | |
| Smoked salmon | £5.75 |
| avocado salad, honey and mustard dressing | |
| Chicken liver and foie gras parfait | £5.95 |
| toast and carrot chutney | |
| Hand dived scallops | £7.95 |
| crème fraiche and sweet chilli dressing | |
| MAIN COURSES | |
| Pan fried duck breast and confit leg | £13.95 |
| with orange and cointreau sauce and market vegetables | |
| Sirloin of beef with ‘au poivre’ sauce | £14.95 |
| With fat chips | |
| Roast Chestnut, Hazelnut and Mushroom Strudel | £10.50 |
| grilled vegetables, tomato and basil coulis | |
| Pan fried fillet of sea bass | £14.50 |
| with fish cake, spinach and herb butter sauce | |
| Lime tree fish and chips | £7.95 |
| goujons of salmon in a light beer batter served with baker chips, and dill mayonnaise | |
* TOP * |
|
3 COURSES £16.95 |
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CHILDREN'S MENU £11.95 |
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STARTERS |
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Cream of celeriac soup |
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Winter salad |
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Chicory, apple,celery and walnut dressing |
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Moules ala crème |
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White wine and cream |
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Lamb koftas |
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cous cous, mint yoghurt dressing |
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Game and pork terrine |
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Pickles and granary bread |
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MAIN COURSES |
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Roast sirloin of Beef |
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Yorkshire pudding, horseradish cream and red wine jus |
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Roast leg of lamb |
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rosemary jus and onion confit |
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Fillet of haddock |
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Rarebit crust, tomato concasse |
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Spinach and pine nut baklava |
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Rocket salad |
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Bangers and mash |
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Onion rings and gravy |
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SELECTION OF DESSERTS |
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Vanilla pannacotta |
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Raspberry coulis |
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Rhubarb crumble |
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vanilla custard |
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Chocolate truffle cake |
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ice cream |
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Sticky toffee pudding |
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Hot toffee sauce |
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Selection of english and continental cheeses |
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biscuits and chutney |
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* TOP * |
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| Sticky toffee pudding | |
| hot toffee sauce and vanilla ice cream | |
| recommended accompaniment - Pedro Ximenez Sherry £3.95 50ml | |
| New season rhubarb crumble | |
| Vanilla ice cream | |
| recommended accompaniment – Graves Supérieures Haut Bergeron £3.95 | |
| white chocolate torte | |
| blackberry compote | |
| recommended accompaniment – Hollick ‘The Nectar’ Reisling £3.95 125ml | |
| Rich velvet chocolate torte | |
| White chocolate ice cream | |
| recommended accompaniment - Maury Mas Amiel £3.95 125ml | |
| Crème brulee | |
| with grand marnier | |
| recommended accompaniment – Graves Supérieures Haut Bergeron £3.95 | |
| Fruit loaf bread and butter pudding | |
| Cinnamon custard and vanilla ice cream | |
| recommended accompaniment – Hollick ‘The Nectar’ Reisling £3.95 125ml | |
| A selection of fine British and Irish cheeses | |
| served with biscuits, grapes and chutney | |
| recommended accompaniment – Port, choose from | |
| Krohn lbv port | £3.95 50ml |
| Taylors 20 year old £6.25 50ml | |
| Colheita 1967 | £7.50 50ml |
* TOP * |
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| Coffee: | |
| Americano | £1.75 |
| Espresso | £1.75 |
| Double Espresso | £2.25 |
| Ristretto | £1.75 |
| Café Macchiato | £1.75 |
| Tea | £1.50 |
| Herbal / Fruit Tea | £1.75 |
| Cappuccino | £2.50 |
| Double Cappuccino | £2.75 |
| Café Latte | £2.75 |
| Café Latte | £2.75 |
| Café Mocha | £2.95 |
| Hot Chocolate | £2.95 |
| Liqueur Coffee: | |
| An Americano with a liqueur of your choice and fresh cream. | £4.25 |
| Brandies: | |
| Courvoisier VS | £2.25 |
| Cognac Leyrat XO | £5.50 |
| Janneau Armagnac VSOP | £3.00 |
| Remy Martin VSOP | £3.00 |
| Calvados | £3.95 |
| Hennessey XO | £6.95 |
| Hine Antique XO | £5.95 |
| Whiskies: | |
| Famous Grouse | £2.25 |
| Laphroaig or Oban | £3.25 |
| Jamesons | £3.00 |
| Black Bush | £3.00 |
| Springbank Single Malt | £3.25 |
| Chivas Regal 12 year old | £3.00 |
| Talisker | £3.00 |
| Glenmorangie | £3.00 |
| Canadian Club | £2.75 |
| The Macallan 10 yr old | £3.00 |
| Liqueurs: | |
| Baileys | £2.75 |
| Grand Marnier | £2.75 |
| Tia Maria | £2.75 |
| Drambuie | £2.75 |
| Amaretto di Saronno | £2.75 |
| Cointreau | £2.75 |
| Grappa | £2.75 |
* TOP * |
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Booking Policy
Reserving a table: Table sizes: The restaurant operates a no smoking policy. An optional discretionary service charge will be added to tables of 6 or more. |
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