Lunch Menu
8th December 2016
Main Courses
26th January 2017
    • Starters

    • Soup

      5.75

      Soup of the day with freshly baked bread.

    • Black Pudding & Scallops

      10.75

      Pan-fried Bury black pudding, sauteed king scallops & chorizo, Lancashire cheese & smoked bacon sauce.

    • Mushrooms

      7.75

      Button mushrooms in a Port & Blue Stilton cheese sauce, spinach & a poached hen's egg on toasted bread.

    • Brie

      7.75

      Wedges of Cornish Brie coated in breadcrumbs, deep fried & served with caramelised red onion chutney, cranberry jam, warm pear & candied walnuts.

    • Home-Cured Corned Beef

      7.50

      Corned beef fritter, spicy fig & red onion chutney, poached hen's egg, wild rocket & brown sauce

    • Garlic Bread (to share)

      8.00

      Oven baked focaccia brushed with garlic butter & served with aged balsamic & duo of pesto

    • Goat's cheese & mozzarella

      9.50

      Oven baked focaccia brushed with garlic butter, topped with Goat's cheese & mozzarella served with aged balsamic & duo of pesto

    • Sharing Platter

      18.00

      A selection of artisan breads with oven baked Cornish Brie, olives, sundried tomatoes, chorizo, Parma ham, extra virgin olive oil, aged balsamic, hummus, duo of pesto & butter.

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