Chef’s Soup of the Day  

Sourdough Croutons – Herbs  (ag/f)

 

Roasted Cherry Tomatoes  

Garlic and Herb Ricotta Cheese – Toasted Sourdough – Pickled Shallots – Wild Rocket  (v)

 

Prawn, Crab & Crayfish Tian  

Avocado – Sweet Chili & Sesame Dressing – Pickled Cucumber – Dressed Leaf  (g/f)

 

Pressed Ham Hock & Peas  

Green Peas – Cured Egg Yolk – Hash Brown – Parsley Emulsion (g/f)

 

Curry Spiced Cod Goujons

Mango Relish – Onion Bhaji

Roast Sirloin of John Penny’s Beef (subject to availability) 

Roast Potatoes – Yorkshire Pudding ­– Seasonal Vegetables ­– Red Wine Sauce  (ag/f)

 

Grilled Sea Bass

Buttered New Potatoes – Hispi Cabbage – Romesco Sauce ­– Capers  (g/f)

 

Chargrilled Chicken Breast

Bacon and Mustard Mash – Chestnut Mushroom and Calvados Cream Sauce  (ag/f)

 

Pan Seared Duck Breast

Egg Fried Rice – Pak Choi – Plum Dressing  (g/f)

 

Truffle Mac & Cheese

Crunchy Onions – Crispy Sage – Panzanella Salad  (v)

 

Barbecued Mackerel Fillets

Chickpea and Red Pepper Salsa – Grilled Baby Leaks – Chimichurri Sauce  (g/f)

 

Pea & Mint Risotto

Tempura Courgette – Chargrilled Asparagus – Basil Oil  (ag/f) (v)

Chocolate & Vanilla Mousse  

Chocolate Soil – Pistachio Crumb – Mango

 

Passion Fruit Mascarpone  

Coconut Cookie Crumble – Lime Curd – Meringue

 

Sticky Pecan & Date Pudding  

Rum Custard – Ice Cream

 

Whiskey Panna Cotta

Apricot Compote – Oat Cranachan  (g/f)

 

   Homemade Ice Cream  

Three Scoops of Weekly Changing Mrs Dawson’s Famous Ice Cream  (g/f)

 

 Käseplatte

Selection of Lancashire Cheeses – Crackers – Chutney – Grapes (ag/f)