February Sunday Lunch Menu

Starters

Soup of the day served with crusty roll & butter

Caramelised onions & goats cheese tart, wild rocket, balsamic reduction

Chefs pate served with homemade fruit chutney salad garnish & warm toast

Deep fried breaded brie served on a fruits of the forest compote

Chinese style salt & pepper pork spare ribs (£1.00 Supplement)

Main Courses

Roast Topside of Beef & homemade Yorkshire pudding, rich roast gravy & English mustard

Roast leg of pork served with sage & onion stuffing, rich roast gravy & apple sauce

Classic Lancashire hotpot, succulent diced lamb & root veg slow cooked in red wine & rosemary gravy topped with sliced sautéed potatoes

Beer battered fish, hand cut chips & minted mushy peas

Roasted red pepper filled with Mexican style rice with a warm fresh tomato salsa & spiced sweet potato wedges

All served with roast potatoes & a buttered medley of seasonal vegetables (unless stated)

Desserts

Chocolate orange tartlet, whipped cream hazelnut praline

Warm pear & almond tart served with fresh cream

Banana fritters with toffee sauce & rum & raisin ice cream

Tiramisu, layers of coffee & Masala wine soaked sponge fingers & vanilla mascarpone topped with cocoa

A selection of British & continental cheeses served with spiced fruit chutney & biscuits (£1supplement)

2 Courses £15.95
3 Courses £17.95

Coffee or tea with mints £1.50