Dinner menu 2009
Starter
- Globe and Jerusalem artichoke salad, pickled fennel and pea shoots (v) £9.80
- Claremont farm asparagus, Delamere goats' curd truffle dressing (v) £10.60
- Confit chicken and roast pepper terrine with Gentlemans' relish £7.50
- Skate and tartare sauce fishcake, cucumber and mint salad £10.85
- Roast vine tomato and goats' cheese tart with pesto, pluche of lettuce £8.25
- Smoked salmon and celeriac tian with beetroot purée £8.60
- Tuna niçoise with a fine bean salad and tapenade £10.85
- Black pudding and potato press with caramelised onion £6.75
- Flaked ham and parsley jelly with a soft leaf salad £7.20
Main Course
- Roast guinea fowl, smoked pearl barley broth, braised pak choy £16.75
- Daube of beef, parsley mash and glazed carrots £14.00
- Pan-fried chicken, spring garlic and herb crushed potato £14.25
- Braised leg of lamb, bubble and squeak with a green bean casserole £17.25
- John Dory, spring onion and saffron risotto £15.75
- Parsley baked salmon with olive and tomato mash £15.25
- Local, seasonal risotto of the month (v)
- Mrs Kirkham's Lancashire and shallot tatin with smoked vegetables (v)
Desserts
- Summer berry terrine with mint crème fraîche £10.75
- Dark chocolate Amaretto mousse with white chocolate foam £12.00
- Warm honey and hazelnut cake with cinnamon ice cream £8.25
- Toffee apple sundae £6.25
- Baked pear hive with honey sabayon £7.50
- Vanilla panna cotta with roasted strawberry and a scented Madeline £7.75
- Iced nougatine parfait with roasted plum £7.75
- Peach melba £9.25
Coffee with petit fours £3.00
3 Course Dinner Menu with coffee and petit fours from £30.00.
Prices are inclusive of glassware, equipment, linen, chefs and service staff
