Sunday lunch menu

Served between 12.00-1.30 pm

2 course lunch @ £23.50
3 course lunch @ £27.50

Starters
Twice-Baked Hot Cheese Soufflé
topped with deep fried kale
Soup of the Day
with freshly baked breads from our on site bakery
Duo of Melon v
with a gin & tonic sorbet
Hot Pork Belly
with apple & fennel compote, a red wine reduction and crispy crackling
Potted Shrimps
brown shrimps with a side salad and toast
Black Pudding Parcel
with grain mustard, wrapped in filo pastry and served with a watercress & apple puree and an apple chutney
Goat's Cheese, Leek & Tarragon Quiche
with a tomato & fennel chutney
Main Courses
all served with potatoes & fresh vegetables
Roast Sirloin of Beef
with Yorkshire pudding
Roasted Vegetable Tarte Tatin
aubergine, courgette, red pepper topped with goat's cheese and a herb dressing
Roast Leg of Lamb
with homemade mint sauce
Fillet of Salmon
with a sweet cicely & shrimp sauce
Fillet of Hake
wrapped in a herb mousse and served with a parsley sauce
Crisp Roast Goosnargh Duckling
served traditionally with apple sauce and sage & onion stuffing OR Grand Marnier & orange sauce
Fillet of Chicken
filled with leeks and asparagus and served with a watercress sauce
Extras
Home Cut Chips £3.00 Side Salad £3.00
Selection of Homemade Desserts
Coffee served with homemade petit four
Filter Coffee £3.25 Espresso £3.50 Cappuccino £3.50 Cafe Latte £3.50
OUR DESSERTS ARE MADE IN OUR OWN BAKERY IN WHICH NUTS ARE PRESENT
BEFORE PLACING YOUR ORDER PLEASE INFORM US IF YOU HAVE ANY FOOD ALLERGY

"Wonderful hotel"

Wonderful hotel in a very pretty and quite part of the countryside. Lovely, ever so helpful staff. Hotel has great food, views, rooms and garden. I will be back!

"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.

Starters

Main Courses

Extras

Selection of Homemade Desserts

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