Christmas Table d'Hote Luncheon at the Astley Bank Hotel

Starters

Seasonal Soup of the Day
With flavoured home baked bread

Warm Smoked Mackerel
Served on a salad of baby potatoes, caramalised onion, brioche crisps
and sweet balsamic

Carpaccio of Beetroot with Crispy Goats Cheese
and walnut puree dressing

Potted Local Meats
With ham, duck, lamb and rabbit served with apple puree
and plum compote

Bury Black Pudding with a Salmon and Horseradish Mousse
with crushed peas and potato and a mustard cream

Mains

Roast Cumbrian Turkey Breast
With chestnut stuffing, chipolata bacon roll, roast potatoes
and cranberry sauce

Grilled Scottish Salmon in a Herb Butter
With fondant potatoes and a crayfish and chive sauce

Pot Roast Shank of Pendle Lamb
On bubble and squeak potatoes with mint sauce gravy

Yorkshire Pigeon Breast on Spiced Haggis
Served with thick chips and a glossy redcurrant sauce

Fillet of Seabass on a Parsley Galette
With pea puree and scallop and dill fricasse

Roasted Field Mushroom
Topped with a Leek and Garstang Blue Cheese Parcel served
with rosti potato and Cumberland sauce

Desserts

Fig Bakewell Tart
With cherries jubilee and vanilla ice cream

Key Lime Pie
With exotic fruit salad and raspberry yogurt sauce

Poached Pear
With rum and raisin ice cream and hot Belgium chocolate sauce

Astley Bank Christmas Pudding
Laced with rum and guinness with lashings of boozy white sauce

A Plate of Local Cheeses
With Fudges crackers and real ale chutney

&

Freshly Ground Coffee
With handmade mini amaretto mince pies