Please note that the menus published on this website are subject to change without notice. Please check with the hotel direct to confirn your selection.
To Start
Chef's Homemade Soup of the Day
Accompanied with a cheese French bread crouton
(Please ask server for today's soup)
Prawn & Monkfish Kebab
Tender pieces of monkfish and tiger prawns presented on a skewer then coated in a crispy tempura butter with sweet chilli dipping sauce and dressed rocket leaves (£1.00 supplement)
Warm Chicken Caesar Salad
Char grilled slices of chicken breast on a bed of baby gem, toasted croutons, quails eggs and anchovies fillets, finished with Caesar dressing and parmesan shavings
Lancashire Black Pudding Croquettes
Lancashire black pudding and potato croquettes accompanied by a cumberland sauce and dressed leaves
Emphasis on Seafood
Homemade crayfish & crab fishcake, mussels in a garlic and cream sauce, prawn kebab in tempura batter served with chilli & tartare dips
(£2.00 supplement)
Duck Spring Rolls
Hotel prepared duck spring rolls served with hoi sin sauce and dressed rocket leaves (£1.00 supplement)
Pan-Fried Chicken Livers
Chicken livers pan-fried with fresh chillies, finished with sweet sherry jus and accompanied by a potato cake
Bowl of Plump Mussels
Coated in a garlic and cream sauce and finished with deep fried sage leaves
Crab & Crayfish Fishcakes
White crabmeat and cray fish tails fish cakes, plate presented with our own tartare sauce and dressed leaves
Double Baked Jacket Potatoes
Jacket potato skins filled with mature cheddar cheese, lardons of bacon and presented with sour cream dip
Assiette of Seasonal Melon
Slices of water melon, fan of ogen and gala melon served with
plump seasonal berries & cassis sorbet
Cajun Wild Mushrooms Bruschetta
Pan-fried wild mushrooms flavoured with Cajun seasoning and double cream, set on toasted brioche and topped with rocket leaves
Pressed Duck & Apricot Terrine
Hotel smoked duck leg and apricot terrine, wrapped in savoy cabbage,
plate served with plum and cinnamon chutney and dressed rocket leaves
Main Course
All main courses are accompanied by three vegetables and new potatoes served family style.
Our prime cut steaks are from the butchers specially selected herds, then matured to enhance the flavour and tenderness.
Finest English Pan-Fried 10oz Ribeye Steak
Seasoned with crushed black peppercorns and sea salt, served with creamy peppercorn sauce and bowl of homemade chunky chips
(£2.00 supplement)
Finest English Pan-Fried 8oz Fillet Steak
Served with pan-fried asparagus spears, bubble and squeak potatoes and Madeira jus (£5.00 supplement)
Finest English 16oz T-Bone Steak
Presented with Jack Daniels butter, fondant potatoes and sautéed cherry tomatoes (£5.00 supplement)
Pan-Fried Fillets of Sea Bass
Two fillets of pan-fried sea bass served with crispy bacon, champ mash
potatoes and devilled sauce
Traditional Beef Wellington
Pan-fried medallion of English fillet steak encased with wild mushroom duck pate and puff pastry served with fondant potatoes and shiraz jus
Pan-Fried Calves Liver
Pan-fried slices of calves liver accompanied by crispy bacon rich meat jus, champ mash potatoes and red onion confit
Roasted Salt & Black Pepper Coated Duck Breast
Roast breast of duck coated with cracked black pepper and sea salt, cooked pink and served with roasted plums and bubble squeak
potatoes with a red wine jus
Pan-Fried English Lamb Cutlets
Presented with bubble & squeak potatoes, thyme and mint jus and
sauted cherry tomatoes
Four Hour Pot Roasted Shoulder of Lamb
Slow pot roasted shoulder of lamb, plate served with shiraz jus, champ mash potatoes and red onion jam
Asparagus, Char Grilled Tomato & Feta Cheese Tart
Char-grilled asparagus spears and baby tomato tart, topped with feta cheese, dressed rocket leaves and finished with basil confit
Ballotine of Free Range Chicken
Pan fried breast of chicken filled with a Cumberland sausage stuffing, served with champ mash potatoes and wild mushroom and cajun cream
Cajun Chicken Pasta
Pan-fried chicken breast flavoured with cajun spices bound in a creamy mushroom and red onion sauce, served with penne pasta
Prosciutto Wrapped Fillet of Salmon
Pan-fried prosciutto wrapped supreme of salmon accompanied by fondant potatoes and spring onion and saffron cream sauce
Bangers & Mash
Three pan- fried free range Cumberland sausages served on a bed of creamy mash potatoes with rich meat jus and onion marmalade
Paupiette of Lemon Sole & Cray Fish
Polled fillet of poached lemon sole filled with cray fish stuffing, served with fondant potatoes and saffron cream sauce
(£1.00 supplement)
Mediterranean Vegetable & Tomato Pasta
Pan fried courgettes, cherry tomatoes and peppers bound in a tomato and smoked paprika sauce served with penne pasta and topped with mozzarella cheese
Pork Steak Diane
Roasted pork loin steak served with a creamy sauce of Dijon mustard, shallots and mushrooms served with a tian of leek and spring onion mash potatoes