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 and a caramelised apple puree
Beetroot Cured Salmon
with horseradish cream & garden pickles
Prawn & Avocado Salad
with Marie Rose sauce
Black Pudding Parcel
with grain mustard, wrapped in filo pastry and served with a watercress & apple puree and an apple chutney
Goat's Cheese, Watercress & Blush Tomato Quiche
with a pear chutney
Main Courses
all served with potatoes & fresh vegetables
Roast Loin of Pork
marinated in herbs & garlic and served with a light Madeira sauce
Roast Sirloin of Beef
with Yorkshire pudding
Roasted Vegetable Tarte Tatin
topped with feta cheese and a parsley & basil oil
Roast Leg of Lamb
with homemade mint sauce
Fillet of Sea Bass
with mussels and a bouillabaisse sauce
Fillet of Hake
wrapped in spinach mousse with a pea puree
Crisp Roast Goosnargh Duckling
served traditionally with apple sauce and sage & onion stuffing OR Grand Marnier & orange sauce
Fillet of Chicken
filled with asparagus and served with a light Madeira sauce and a bacon crumb
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

"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.

"glorious hotel"

Thank you so much for an amazing stay in your glorious hotel. We especially valued meeting you Janet – you are a total inspiration and a tonic (and no gin needed!).

Starters

Main Courses

Extras

Selection of Homemade Desserts

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