A CHARMING HOTEL SET IN 16 ACRES OF LANDSCAPED GARDENS AND WOODLAND

LUNCH & DINNER

Book
A Table

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Starters

PORK BELLY BITES
WITH WINTER SPICED APPLE CHUTNEY AND BLACK PUDDING BON BON’S £7

SOUP OF THE DAY
WITH WARM CRUSTY BREAD £6

SCOTTISH SMOKED SALMON
CREME FRAICHE, FINE DICED SHALLOT AND CAPERS AND FRESH LEMON £9

SALAD OF RUBY AND GOLDEN BEETROOT
BEETROOT GEL, GOATS CHEESE AND CANDIED WALNUTS (V) £8

WILD MUSHROOMS
GARLIC AND TARRAGON ON TOASTED SOURDOUGH (V) £7

 

Mains

PUFF PASTRY TART WITH A SWEET POTATO, BUTTERNUT SQUASH AND WALNUT SALAD
ROASTED PEPPERS, CONFIT TOMATO , LEEK AND BLUE CHEESE (V) £15

SMOKED HADDOCK AND PEA RISOTTO
POACHED HEN’S EGG AND TRUFFLE OIL £18

BREAST OF CHICKEN
DAUPHINOISE POTATOES, PARSNIP PUREE, WILD MUSHROOMS AND KALE, RED WINE SAUCE £18

PORK FILLET
MASH POTATO, BLACK PUDDING FRITTERS, CREAMED SAVOY CABBAGE, BUTTERNUT PURÉE £19

THAI STYLE SWEET POTATO AND COCONUT CURRY
JASMINE RICE AND PITA BREAD (V) £15

BEER BATTERED HADDOCK
CHUNKY CHIPS, MUSHY PEAS, TARTARE SAUCE AND LEMON WEDGE £15

HOMEMADE STEAK PIE
CARAMELISED ONION AND THYME PASTRY, CHUNKY CHIPS, GREEN BEANS AND GRAVY £15

TRADITIONAL LANCASHIRE HOTPOT 
PICKLED RED CABBAGE £15

From the Grill

FROM THE GRILL

10oz RIBEYE, FIELD MUSHROOM, SLOW COOKED TOMATO, CHUNKY CHIPS AND ONION RINGS £27

8oz STEAK BURGER, STREAKY BACON, CHEDDAR CHEESE, BRIOCHE BUN, BURGER SAUCE, GEM LETTUCE, TOMATO, GHERKIN, RED ONION AND HOUSE FRIES £16

REG JOHNSON’S CHICKEN BREAST, CHUNKY CHIPS, TOMATO, MUSHROOM AND ONION RINGS £18

Sides

MIXED GARDEN SALAD £4

MIXED SEASONAL VEGETABLES £4

SWEET POTATO FRIES £4 

CHUNKY CHIPS £4

HOUSE FRIES £4

 

Desserts

STICKY TOFFEE PUDDING, BUTTERSCOTCH SAUCE AND VANILLA ICE CREAM £7

WINTER SPICED APPLE CRUMBLE, APPLE CRISP AND CREME ANGLAISE £7

ICED COFFEE PARFAIT, BISCOTTI BISCUITS, CAPPUCCINO SAUCE £8

BAILEYS AND WHITE CHOCOLATE CHEESECAKE £7

CHOCOLATE ORANGE BROWNIE, VANILLA ICE CREAM AND CHOCOLATE SAUCE £7

SELECTION OF LOCAL CHEESE, BISCUITS, CHUTNEY AND GRAPES £10

All desserts are homemade by Ruth Burgess our pastry chef

 

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