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Restaurant Dinner Menu

SUNDAY TO SATURDAY 6.00 - 7.30 PM

Two courses - £25.00 per person
Three courses - £30.00 per person

PLEASE NOTE ALL MENUS ARE SAMPLE MENUS AND SUBJECT TO CHANGE.

  • STARTERS

  • Soup of the Day
    freshly baked breads from our bakery
  • Slowly Poached Egg
    served with asparagus and prosciutto ham
  • Deep Fried Salt & Pepper Squid
    with a roasted garlic mayonnaise & lemon
  • Twice Baked Cheese Soufflé
    on marinated tomato and topped with deep fried spinach
  • Beetroot Cured Salmon (£1.50 Supplement)
    horseradish cream & pickled cucumber
  • Hot Pork Belly (£1.50 Supplement)
    with apple & fennel compote and a caramelised apple purée
  • Black Pudding Parcel
    with grain mustard, wrapped in filo pastry and served with a watercress & apple puree and an apple chutney
  • Duo of Melon
    with a gin & tonic sorbet
  • Goat’s Cheese, Watercress & Blush Tomato Quiche
    with a pear chutney
  • Pan Fried Scallops (£7.00 Supplement)
    king scallops cauliflower puree, fennel & chive oil
  • FRESH SALADS

    THESE SALADS ARE AVAIALABLE AS A STARTER OR A MAIN COURSE
  • Crispy Duck Salad
    topped with a julienne of vegetables and light plum dressing
  • Warm Chicken Caesar Salad
    crispy bacon, slices of chicken, croutons, parmesan shavings, romaine & cos lettuce bound in our own special Caesar dressing
  • MAIN COURSES

    all served with potatoes & fresh vegetables
  • Crisp Roast Goosnargh Duck Leg
    served traditionally with apple sauce and sage & onion stuffing
  • Fillet of Hake
    wrapped in a herb mousse with a spinach & pea puree
  • Shin of Beef
    braised in red wine & thyme and served on horseradish mash
  • Wooden Platter (£3.00 Supplement)
    smoked salmon, prawns, smoked mackerel, sous-vide chicken, roasted ham, olives and a selection of chutney and relishes along with bread and butter and salad leaves
  • Fillet of Chicken
    topped with a bacon crumb and served with a garlic & watercress mayonnaise
  • Pork Fillet
    cider sauce spring onion mash and crispy crackling
  • Fillet of Sea Bass (£2.00 Supplement)
    with mussels and a bouillabaisse sauce
  • Katsu Curry
    deep fried aubergine and courgette with a katsu curry sauce and rice
  • Roasted Vegetable Tarte Tatin
    topped with feta cheese and a parsley & basil oil
  • Gibbon Bridge Fish & Chips
    deep fried haddock, chips & mushy peas
  • 7oz Fillet Steak (£10.00 Supplement)
    grilled tomatoes and mushrooms and homemade chips
  • All Sauces £2.00 - Peppercorn Sauce, Mushroom & Brandy Sauce, Lancashire Blue Cheese Sauce
  • Extras
    Home Cut Chips £4.00 Side Salad £3.50
  • SELECTION OF HOMEMADE DESSERTS
  • BEFORE PLACING YOUR ORDER PLEASE INFORM US IF YOU HAVE A FOOD ALLERGY
"Our wedding was perfect"

Our wedding was perfect... The hotel and grounds were wonderful and the food just right.  All our guests enjoyed their day and each one passed compliments on every aspect.  Thank you so much for arranging such a fantastic day.

"Wedding Venue"

We stayed at this hotel for two nights to celebrate our friends wedding. The room was magnificent! On two floors with a lounge and bathroom on the ground floor and a massive bedroom with a super king size 4 poster bed upstairs. The gardens are absolutely gorgeous with a water feature, a pergola for the ceremony, and a little river running at the bottom. The food was excellent and the service impeccable. Janet Simpson the owner must be the hardest working lady in the world, she gets stuck in and helps make the lovely breakfasts. We cannot recommend this hotel highly enough. This is the place to get married, if you want to do it properly!

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