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 Chilli & Sesame Dressing – Pickled Cucumber – Dressed Leaf  (g/f)

Pressed Ham Hock & Peas  

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

Seared King Scallops   £7.50 Supplement

Quinoa and Apple Salad – Butternut Squash Purée – Pea Shoots  (g/f)

Roast Topside 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)

Chargrilled Fillet Steak   £10.00 Supplement

Roasted Field Mushroom and Beef Tomato – Sea Salt Fries – Peppercorn Sauce  (ag/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  (ag/f)

Passion Fruit Mascarpone  

Coconut Cookie Crumble – Lime Curd – Meringue  (ag/f)

Sticky Pecan & Date Pudding  

Rum Custard – Ice Cream

Homemade Ice Cream  

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

치즈 보드

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