Using the finest ingredients, our chefs have put their culinary craftsmanship in practice to create a delightfully scrumptious Easter Sunday Lunch Menu.

Served from 12.00 – 19.00

Spiced Parsnip & Apple Soup

 Parsnip Crisps ∙ Chives  (g/f)

 

 Garlic Chicken and Pistachio Terrine

 Smoked Bacon ∙ Sweet Cranberry Relish  (g/f)

 

 Country Duck Liver Pâté

 Toasted Brioche ∙ Cherry Chutney

 

 Smoked Haddock Fishcakes

 Tartare Sauce ∙ Dressed Leaves ∙ Cherry Tomatoes

 

 Braised Leek Mosaic

 Cashew Nuts Cream ∙ Sweet & Sour Onions ∙ Onion & Coffee Broth  (g/f) (v)

 Roasted Rib of John Penny’s Beef (subject to availability)

 Roast Potatoes ∙ Seasonal Vegetables ∙ Yorkshire Pudding ∙ Thyme Jus  (ag/f)

 

 Crispy Duck Leg

 Rosti Potato ∙ Cumin Carrot Ribbons ∙ Broccoli ∙ Sesame, Soy & Honey Dressing  (g/f)

 

 Breast of Goosnargh Chicken

 Fondant Potato ∙ Smoked Bacon, Shallot & Mushroom Gravy  (ag/f)

 

 Grilled Fresh Brill

 Clams ∙ Spaghetti ∙ Olive Tapenade ∙ Lemon & Parsley Oil

 

 Baby Potato & Cauliflower Rogan Josh

 Pilau Rice ∙ Poppadum  (v)

 Hot Chocolate Fudge Brownie (contains nuts)

 White Chocolate Ice Cream

 

 AB Sticky Toffee Pudding

Vanilla Crème Anglaise ∙ Whipped Cream

 

 Pear Tart Tatin

 Vanilla Crème Anglaise

 

 Homemade Mini Egg Ice Cream Sundae

 Vanilla Ice Cream ∙ Mini Eggs ∙ Cream ∙ Chocolate Sauce  (ag/f)

 

 Cheese Board

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