Chef’s Soup of the Day

Home Baked Bread  (ag/f)

 

Cured Beetroot & Gin Salmon

Shaved Fennel ∙ Pink Grapefruit ∙ Hand Picked White Crab ∙ Watercress  (g/f)

 

Gratinated Creamy Garlic & Parsley Wild Mushrooms

Toasted Focaccia ∙ Truffle Oil  (ag/f)

 

Winter Spiced Poached Pear

Creamy Stilton ∙ Toasted Walnuts ∙ Roasted Squash ∙ Pumpkin Seeds ∙ Apple Cider Vinaigrette  (g/f)

 

Slow Cooked Duck Leg

Sweet Potato and Ginger Puree ∙ Swiss Chard ∙ Salt N’ Pepper Parsnip Crisps  (g/f)

Roast Turkey Breast

Barrel Potatoes ∙ Chestnut and Sage Stuffing ∙ Chipolatas ∙ Cranberry Gravy  (ag/f)

 

Pan Roasted Duck Breast

Carrot and Fennel Puree ∙ Rosti Potato ∙ Pak Choi ∙ Five Spice Jus (g/f)

 

Slowly Braised Lamb Shank

Root Vegetable Mash ∙ Minted Jus  (g/f)

 

Garlic & Lemon Hake

Celeriac Puree ∙ New Potatoes ∙ Cavolo Nero ∙ Shrimp Brown Butter  (g/f)

 

Spinach, Red Pepper and Feta Wellington

Thick Chips ∙ Dressed Herb and Baby Leaf Salad

Sticky Toffee Christmas Pudding

Salted Caramel Ice Cream ∙ Brandy Butter Sauce

 

Chocolate and Tangerine Fudge Brownie

Whipped Vanilla Cream ∙ Honeycomb ∙ Crushed Chambord Raspberries

 

Baileys Panna Cotta

White Chocolate Ganache ∙ Almond cookie Crumble  (ag/f)

 

   Homemade Ice Cream  

Three Scoops of Weekly Changing Mrs Dawson’s Famous Ice Cream

 

Cheese Board

Selection of Lancashire Cheeses ∙ Crackers ∙ Chutney ∙ Grapes ∙ Celery and Olives ∙ Ale Chutney