Sunday lunch menu

3 course lunch @ £27.00 served between 12.00 - 1.30 pm

Starter
Twice-Baked Hot Cheese Soufflé
on marinated plum tomatoes and topped with deep fried spinach leaves
Soup of the Day
with freshly baked breads from our on site bakery
Duo of Melon v
served with a fruit & gin sorbet
Gin Cured Salmon
pickled vegetables and a piccalilli dressing
Crispy Duck Salad
topped with a julienne of vegetables and a light plum dressing
Traditional Potted Shrimps
brown shrimps in parsley & paprika butter
Hot Pork Belly
poached pear and caramelised apple puree
Black Pudding & Leek Quiche
with a homemade tomato chutney
Main
All Main Courses are served with seasonal potatoes & vegetables
Goosnargh Duckling
really crispy with sage & onion stuffing and apple sauce
Fresh Fish of the Day
today's fresh catch
Roast Sirloin of Beef
with Yorkshire pudding & horseradish
Mushroom & Shallot Tarte Tatin
topped with goat's cheese and a maple syrup
Guinea Fowl
a roasted breast and confit leg served with a thyme and cream sauce
Chicken Breast
filled with mushrooms and wild garlic with a watercress sauce
Fillet of Hake
wrapped in herb mousse with a chive & parsley sauce
Roast Leg of Lamb
with fresh mint sauce
Roast Suckling Pig
marinated in herbs & garlic and served with a light calvados sauce
Portion of Home Cut Chips Regular £3.00
Selection of Homemade Desserts
Coffee & Petit Fours £3.25

"Exceptionally Enjoyable"

The effort, care and love that has been lavished on Gibbon Bridge by you and your staff is plain for all to see, experience and enjoy. However, what we particularly wanted to record is the exceptional quality of your staff. Your team is, without doubt, the very best I have had the pleasure to meet and to be looked after by. I have been a corporate member of the Hotel Catering & Institutional Management Association since 1973. Over the years I have visited and worked with numberous hotels all over the UK. The team at Gibbon Bridge are the best of all those that I have experienced. First and foremost, being friendly, caring and professional and, by being well trained and, importantly, well led. You are to be heartily congratulated.

"Sincere & Massive Thanks"

Please accept our sincere and massive thanks for all you did to make our wedding day so special. Your hotel really is the perfect venue and we wouldn't have changed a thing; we and our guests enjoyed it thoroughly from start to finish. Many thanks again.

Starter

Main

Selection of Homemade Desserts

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