Set Menu

This menu is a guide only and may change slightly.

Starter

Grilled English asparagus, soft poached egg, hollandaise sauce.

Warm bacon and Sandhams Lancashire cheese tart.

Crispy confit of goosnargh duck leg, red onion jam.

Medallions of pork tenderloin, sauteed Jersey royals, button mushroom sauce.

Fillet of wild seabass, Parmesan and leek risotto, , Champagne sauce.

Slow cooked shoulder of lamb, mashed maris pipers, braising juices flavoured with rosemary.

Vanilla creme brulee, homemade biscuits.

Warm bakewell tart.

Lancashire cheeses.