Set Menu

This menu is a guide only and may change slightly.

Starter

Warm salad of sautéed Goosnargh chicken livers, balsamic dressing.

Smoked salmon and sole roulade, cucumber salad, herb dressing.

Pork and bacon terrine, green salad, bramley apple chutney.

Roast breast of chicken, rosti potato, roasted carrots,button mushroom sauce.

Poached fillet of cod, sautéed new potatoes, buttered vegetables, white wine sauce.

Slow cooked beef blade steak, mashed Maris pipers, roasted vegetables, braising juices.

Bailey’s crème brûlée, homemade biscuits.

Sticky toffee pudding, vanilla ice cream, toffee sauce.

Baked rice pudding, bramley apples, cinnamon ice-cream.