Champagne & Sparkling Wines
2nd February 2017
Whisky Menu
21st October 2020
    • Starters

    • Atlantic cold-water prawns

      Atlantic cold-water prawns, home cured Fisherman’s rainbow trout gravlax, pickled beetroot, cherry tomato, wild rocket, dill & citrus crème fraîche

    • Goosnargh duck liver & smoked bacon pâté

      Goosnargh duck liver & smoked bacon pâté, fig & caramelised red onion chutney, toasted brioche

    • Sweet potato & roasted garlic soup

      Sweet potato & roasted garlic soup, toasted Lancashire cheese croûte, toasted sourdough & butter

    • Main Courses

    • Fisherman’s rainbow trout

      Fillet of Fisherman’s rainbow trout, olive & sundried tomato potato cake, wilted spinach, toasted almonds, parmesan shavings & citrus oil

    • Roast Goosnargh turkey

      Roast Goosnargh turkey, sage & onion stuffing, chipolatas wrapped in home cured streaky bacon, goose fat roasted potatoes, winter vegetables, pan juice gravy

    • Slow braised lamb shank

      Slow braised local lamb shank, creamed potatoes, haggis bonbons, winter vegetables, red wine & cranberry gravy

    • Wild mushroom & asparagus risotto

      Wild mushroom & asparagus baked risotto, topped with white wine cream sauce, goats’ cheese & cherry tomatoes, garlic ciabatta & wild rocket

    • Desserts

    • Profiteroles filled with brandy chocolate ganache

      Profiteroles filled with brandy chocolate ganache topped with Belgian chocolate sauce

    • Triple chocolate sponge pudding

      Triple chocolate sponge pudding, Belgian chocolate sauce, vanilla bean ice cream

    • Whisky fruit pudding

      Whisky fruit pudding & brandy cream sauce

    • White chocolate & raspberry cheesecake

      White chocolate & raspberry cheesecake, vanilla bean ice cream