CURED

Starter (Choice)

• A Trio of Fish Including Tiger Prawn Skewers with Chimichurri, Beetroot Cured Mackerel on Celeriac Slaw topped with Caviar and Tuna Tartar wrapped in Pickled Cucumber

Main Course (Choice)

• Salmon Wellington with New Potatoes served with Seasonal Spring Veg and finished with a Watercress Sauce

Dessert

• Lemon Curd Tart served with Whipped Cream and Meringue Pieces
• Berry Roulade served with Vanilla Ice Cream

Cheese

• A selection of Smoked Cheese and Charcuterie

ITALIAN PRESTIGE

Appetiser

• Antipasti of Olives, Mixed Tomatoes, Mozzarella and Parma Ham Topped with Parmesan Shavings

Starter (Choice)

• Beetroot Ravioli filled with Taleggio and Rocket in a Fennel Seed and Sage Butter Topped with Fennel Shavings
• Spinach and Ricotta Ravioli topped with Sautéed Cherry Tomatoes and Gremolata

Main Course (Choice)

• Baked Salmon with Pistachio and Amaretto Biscuit Crumb served on Squid Ink Risotto with Pan Fried Artichoke and Cayenne Crispy Squid Bits
• Lamb Loin served with Pan Fried Gnocchi, Balsamic Glazed Shallots, Tomato Compote and Celeriac Purée
• Veal Saltimbocca served with Porcini Mushroom Risotto and Fresh Greens

Palate Cleanser

• Campari and Orange Granita

Dessert (Choice)

• Nutella Parfait served with a Hazelnut Praline
• Crunchy Cannoli filled with Orange and Cardamom Cream served with a Ricotta and Lemon and Lime Sorbet, Lemon Curd and Candied Peel
• Tiramisu

A TASTE OF THE GINGERNUT

Starter (Choice)

• Black Pudding served on Bubble and Squeak topped with a Poached Egg and English Mustard Cream, finished with a Pancetta Crisp
• Courgette and Halloumi Bites, with a Crisp Panko Crumb, served with Aioli and Fresh Rocket
• Smoked Trout, served with Pickled Peppers, Crisp Radish and Horseradish Slaw

Palate Cleanser

• Beetroot and Lemon Sorbet

Main Course (Choice)

• Confit Hake served on Fennel and Aubergine Caponata with a Roast Fondant Potato and Sweet Red Pepper Sauce
• Lamb Chump with a Balsamic Glaze served on Rustic Ratatouille with Buttered Gnocchi topped with Roast Cherry Tomatoes on The Vine and Chimichurri
• Slow Roasted Pork Belly served with a Roast Fondant Potato, Sautéed Savoy Cabbage and Pancetta with a Squash Purée, Crispy Braised Pig Cheek and Puy Lentils in a Rich Jus
• Portobello Mushroom Stuffed with Bean Tapenade and Topped with Melted Rarebit served with a Roast Fondant Potato, Squash Purée, Fennel and Aubergine Caponata

Dessert (Choice)

• Hot Aubergine and Chocolate Fondant topped with a Basil Crumb and Vanilla Ice Cream
• Balsamic Meringue and Strawberry Lebaneh Mess topped with Fresh Berries and Pistachio Crumbs
• Sticky Toffee Pudding with Salted Caramel Sauce and Vanilla Ice Cream
• Vanilla Panna Cotta served with Macerated Strawberries

Cheese

• Selection of Local Cheese served with Crackers, Chutney, Figs and Grapes

OOH LA LA

Starter (Choice)

• Beef Carpaccio served with Capers Parmesan and Rocket with a Lemon Dressing
• Scallops with Samphire and a Saffron Beurre Blanc topped with Pea Shoots

Main Course (Choice)

• Pan Fried Sea Bass served on Saag Aloo with Sweet Red Pepper Sauce, finished with Fresh Mussels and Cherry Tomatoes
• Fillet Steak served with a Fondant Potato, topped with Fresh Buttered Asparagus and Choron Sauce

Dessert (Choice)

• Creme Brulee served with Boozy Berries and Black Pepper Shortbread
• Floating Islands

Sweets

• Key Lime Popsicle

FRESH FROM THE SEA

To Share

• A big bowl of Fresh Mussels in a Creamy White Wine and Garlic Sauce served with Fresh Crusty Bread

Starter

• A Trio of Fish including Tiger Prawn Skewers with Chimichurri, Beetroot Cured Mackerel on Celeriac Slaw topped with Caviar and Tuna Tartare wrapped in Pickled Cucumber

Main Course

• Salmon Wellington with New Potatoes, served with Seasonal Spring Vegetables and finished with a Watercress Sauce

Dessert (Choice)

• Lemon Curd Tart served with Whipped Cream and Meringue Pieces
• Berry Roulade served with Vanilla Ice Cream

TUMMY RUMBLER

Starter (Choice)

• Beef Carpaccio served with Rocket, Parmesan and Caper Berries
• Black Pudding Scotch Egg served on English Mustard Cream
• Black Ravioli filled with Crab Meat served with Sage Butter

Main Course (Choice)

• Sweet Chilli Glazed Salmon served with Gnocchi in Tomato Sauce finished with Garlic Buttered Asparagus, Green Beans and Red Pesto
• Pork Fillet Wellington served with New Potatoes, Seasonal Spring Veg, and a Cider Sabayon
• Wild Mushroom Orzotto topped with either Hunters Chicken or Deep Fried Halloumi

Dessert (Choice)

• Blackberry and Lemon Fool
• White Chocolate Cheesecake
• Raspberry Roulade

Cheese

• A selection of Cheese, Biscuits and Chutney

Extra

• Toffee Lemon Bonbon Cocktail and Fudge

GIVE IT SOME WELLY

Canapés

• Chicken Caesar filled Little Gem Leaves
• Mini Rarebit and Mushroom Toast

Soup Course (Choice)

• Carrot and Orange served with Fresh Bread
• Celeriac served with Fresh Bread
• Cauliflower and Chestnut served with Fresh Bread
• Soup of your choice

Main Course (Choice)

• Beef Wellington: Beef Fillet Wrapped in a Mushroom Duxelles, Prosciutto and Puff Pastry, served with Dauphinoise Potatoes, Celeriac Purée and Honey Glazed Carrot and Parsnips, finished with Veal Jus and Root Vegetable Crisps
• Portobello Mushroom Wellington served with Dauphinoise Potatoes, Celeriac Puree and Honey Glazed Carrot and Parsnips, finished with Veal Jus and Root Vegetable Crisps

Dessert (Choice)

• Sticky Toffee Pudding with Mounds of Toffee Sauce, Crème Anglaise and Honeycomb
• Lemon Cheesecake with Raspberries and Limoncello Curd

BEEF FILLET

Appetiser

• Sun Blushed Tomatoes and Buffalo Mozzarella Bruschetta topped with Walnut Pesto and Parmesan Crisp

Soup

• Beetroot Soup with a Pea and Wasabi Purée

Palate Cleanser

• Palate Cleanser of Lemon and Fennel Granita

Main Course (Choice)

• Fillet Steak with a Herbs De Provence Rub cooked to your liking and served with Dauphinoise Potatoes with Wilted Spinach and a Béarnaise Sauce
• Happy to suggest Vegan or Vegetarian Meals for any guest that may require this

Dessert (Choice)

• Vanilla Creme Brûlée served with Fresh Berries and Rosewater Ice Cream
• Chocolate Fondant with Vanilla Ice Cream

Sweets

• Baileys Truffle Chocolates

A TASTE OF LANCASHIRE

Starter (Choice)

• Bury Black Pudding and Gammon Lardons in a Walnut, Pear, and Chicory Salad and Blue Cheese Dressing
• Potted Shrimps served on a Toasted Blini with Pickled Cucumber and Sesame Sautéed Baby Beetroots

Main Course (Choice)

• Roasted Lamb Neck served on Glazed Roast Potatoes with a Lamb Kidney, Leek and Carrot Stew, topped with Pickled Red Cabbage
• Braising Oxtail served on Corned Beef Hash with Real Gravy, Celeriac Crumbs and a Fried Duck Egg
• Creamy Mixed Fish Pie topped with Potatoes, Green Vegetables and Root Vegetable Crisps

Dessert (Choice)

• Ginger Sponge Cake served warm, with Toffee Sauce, Stem Ginger Ice Cream and Crystallised Ginger
• Lemon Custard Tart topped with Toasted Almonds on an Eccles Cake Base

Cheese

• Local Lancashire Cheese and Biscuits served with Homemade Chutney, Nuts and Dried Fruit

A TASTE OF CUMBRIA

Starter (Choice)

• Mackerel Pâté topped with Hot Cayenne Brown Shrimp served with Toasted Local Breads and a Horseradish, Shallot and Tarragon Cream
• Herdwick Lamb Cutlet served on a Toasted Pitta Bread with Red Chard, Pomegranate and Homemade Hummus

Main Course (Choice)

• Pan Fried Duck Breast served with a Damson and Rum Sauce, Confit Duck Leg Bubble and Squeak, Stir Fried Spring Onion, Pak Choi and Carrot in Chilli and Ginger
• Cumberland Sausage Ring served on Smoked Garlic Mashed Potatoes with Red Onion Gravy and a Spiced Mixed Bean Cassoulet
• Pan Fried Trout with Sautéed New Potatoes, Samphire and Truffle Roasted Cherry Tomatoes finished with a Saffron and Orange Butter Sauce

Dessert (Choice)

• Sticky Toffee Pudding topped with Custard
• Grasmere Gingerbread topped with Apple and Cinnamon Ice Cream and accompanied by Red Wine Kendal Mint Cake Sauce

Cheese

• A selection of local Cheese with Homemade Chutney, Crackers and Dried Fruit and Nuts

SUPREME SUPPER

Canapés

• Chef's Surprise

Starter (Choice)

• Pan Fried Scallops in a Lemon and Caper Sauce served with Crisp Pancetta, Caper Berries and Creamed Leeks
• Chilli Salted Calamari served on a Bed of Chorizo, Artichoke and Spinach Finished with a Sauce Vierge
• Red Pepper Risotto Ball stuffed with Melted Mozzarella served on a Sweet Tomato Sauce
• Goats Cheese Tart served in a Puff Pastry Case with Beetroot Compote and Dressed Pea Shoots

Main Course (Choice)

• Chicken Supreme served on Truffle Mash with Wild Mushrooms and Baby Leeks finished with a Tarragon Cream
• Pork Fillet Roasted in a Peppercorn Sauce served on Domino Potatoes with Garlic Wilted Swiss Chard, Chantenay Carrots and a Warm Ravigote Sauce
• Dill Crusted Salmon served on Saffron Mash with Samphire, King Prawns in Garlic and Chilli and Roasted Cherry Tomatoes with a Beetroot Ketchup

Dessert (Choice)

• Blueberry, Plum and Walnut Crumble served with a Port Sabayon, Spiced Plum, Ginger Biscuit Crumb and Ice Cream
• Lemon Posset topped with Poached Rhubarb and Fresh Raspberries served with Shortbread and Pistachio Crumb

SOMETHING FOR EVERYONE

Starter (Choice)

• Chicken Katsu, Panko Breaded Chicken with a Katsu Sauce
• Garlic Tiger Prawns served on Asparagus Spears with a Romesco Dip
• Twice Baked Cheese Soufflé with a Parmesan Cream Sauce and Walnut Dressing
• Bourbon and Orange Glazed Duck Breast Salad with Cumin Roasted Plums, Orange Segments and Fresh Leaves topped with Toasted Almonds and Honey Dressing

Main Course (Choice)

• Panko Breaded Buttermilk Chicken Breast topped with Grilled Manchego Cheese, White Truffle Oil, served on Mashed Potato with a Creamy Wild Mushroom Sauce
• Confit of Hake with Saffron Potatoes, Samphire, Oven Dried Oregano Tomatoes with Beetroot Powder and Sumac Hollandaise
• Lamb Shank served on Garlic Infused Pomme Puree with Sautéed Savoy Cabbage and Smoked Bacon, Madeira Lamb Jus and Fresh Lemon and Mint Sauce
• Wild Mushroom Risotto topped with Toasted Pine Nuts and Veg Crisps with Buttered Broad Beans and Broad Bean Pesto

Dessert (Choice)

• Apple and Ginger Crumble served with Vanilla Ice Cream and Apple Crisps
• Floating Islands: Poached Meringue served Floating on Crème Anglaise, topped with Caramel and Toasted Almonds
• Lemon Meringue Pie served with Lemon Curd, Almond Crumb and Vanilla Ice Cream

Extra

• Chocolate and Cranberry Salami
• Tasty Lancashire Cheese served with Beetroot Compote and Crackers

SOUTH AMERICAN MAGIC

Starter (Choice)

• Halibut and Trout Ceviche dressed in Chili and Lime with Smoked Mussels, Brown Shrimp, Crispy Shallots, Dill, Pickled Cucumbers, Avocado Butter and Red Amaranth
• Cumin Roasted Butternut Squash and Goats Cheese Empanada with Pickled Jalapeno, Garlic Dip and Tomato Salsa

Main Course (Choice)

• 10oz Fillet Steak served with Chimichurri, Roasted Vine Tomatoes, Giant Beer Battered Onion Ring, Confit Jenga Chips and Wilted Spinach
• Jerk Flavoured Chicken Supreme served with Plantain Puree and a Coconut, Coriander and Vanilla Sauce finished with Sautéed New Potatoes, Sweetcorn and Green Beans in Garlic and Chilli
• Jerk Flavoured Salmon Fillet served with Plantain Puree and a Coconut, Coriander and Vanilla Sauce finished with Sautéed New Potatoes, Sweetcorn and Green Beans in Garlic and Chilli

Dessert (Choice)

• Chocolate Brownie served with Berry Coulis and Cookie Ice Cream
• Lemon Meringue Pie served with Passion Fruit Coulis and Amaretto Biscuit Crumb

SURF AND TURF

Canapés

• Mini Chorizo and Pork Fillet Kebabs with Chimichurri
• Cherry Tomato and Pesto Tartlets
• Spicy Scallop with Romesco Sauce

Starter (Choice)

• Crab Cakes with a Thai Slaw and Sweet Chilli Dip
• Spinach and Ricotta Ravioli served with Cherry Tomatoes and Gremolata
• Gin Cured Mackerel, scorched and served on Celeriac Slaw with Beetroot Ketchup

Main Course (Choice)

• Fillet Mignon served with Garlic Tiger Prawns, Fondant Potato, Wild Mushrooms and a Fennel Puree and a Drizzle of Red Wine Jus
• Sirloin Steak topped with Salt and Pepper Calamari with Matchstick Potatoes and Aioli
• Rib Eye Steak topped with a Caper and Brown Shrimp Butter served with Samphire and Turned Potatoes (+ £5.00 / Guest)

Dessert (Choice)

• Chocolate Log filled with Spiced Cream and Caramel topped with Chocolate Shards and Ice Cream
• Mango Fool
• Pecan Pie topped with Ice Cream

Cheese

• Cheese Crackers and Chutney

JURASSIC PORK

Appetiser

• Cod Brandade served on Toasted Pumpernickel Bread topped with a Squid Ink Tuille

Starter (Choice)

• Scorched Cured Mackerel on Asian Slaw with a Pea and Wasabi Purée
• Ham Mousse served with a Red Pepper Salsa and Crispy Sourdough Bread
• Tempura Battered King Prawns served with a Sweet and Sour Dip
• Tempura Battered Cauliflower served with a Sweet and Sour Dip

Main Course (Choice)

• Confit Hake wrapped in Spinach Leaves and served on Crushed New Potatoes, Crispy Leek and a Leek and Saffron Coulis
• Honey, Garlic and Mustard Marinated Pork T-Bone, stuffed with Black Pudding and Chorizo, served with Turned Potatoes and Mustard Cream
• Orecchiette served with Cannellini Bean Ragu and Parmesan

Dessert (Choice)

• Crêpe and Mixed Berry Mille-Feuille
• Chocolate and Orange Mousse topped with Cappuccino Cream and an Orange Tuille

EXTRA SPECIAL

Appetiser(Choice)

• Beetroot Cured Salmon on Toasted Pumpernickel Bread with a Horse Radish and Pickled Cucumber Cream topped with Caviar

Starter (Choice)

• Cajun flavoured Lobster Tail served with a Pine Nut Podi, Avocado Mayo, Smoked Oil and Gumbo Sauce

Pasta Course

• White Truffle Tagliatelle topped with a Parmesan Crisp and Toasted Walnuts

Main Course

• Rack of Lamb, Moroccan Spiced with a Tagine Flavoured Jus, Pickled Apricots, Anchovy and Almond Crumb and Duchess Potatoes

Sweets

• Pistachio Crusted Rose Water Marshmallow

Dessert

• Chocolate and Beetroot Torte, topped with Sweet Avocado Cream, Chocolate Soil and Honeycomb

Cheese

• A Selection of Local Cheese served with Crackers, Chutney, Nuts and Dried Fruit

A BEEF ENCOUNTER

Appetiser

• Italian Style Oysters Rockefeller

Starter (Choice)

• Slice of Medium Rare Wagyu Rib Eye, served with a Horseradish and Ricotta Ravioli, Red Chard, Pickled Shallots and Balsamic Jus

Main Course

• Beef Trio of Fillet Steak, Slow Cooked Feather Blade in a Rich Tarragon Jus and Peppered Sirloin, served with Caesar Dressed Leaves, Onion Rings and Cherry Vine Tomatoes. (Sides to Share of Dauphinoise Potatoes and Bone Marrow Mac and Cheese)

Dessert

• Double Chocolate Cheesecake served with Vanilla Ice Cream

Cheese

• Cheese, Crackers and Chutney

THE TASTY GINGERNUT

Appetiser

• Antipasti Platter to Share: Prosciutto, Salami, Mixed Tomatoes and Buffalo Mozzarella served with Balsamic Vinegar, Olive Oil, Artichokes and Olives
• Vodka Gazpacho Shot

Starter (Choice)

• Crispy Bone Marrow Mac and Cheese served with a Romesco Dip
• Asparagus topped with a Poached Egg, Hollandaise Sauce, Parmesan Crisp and a Spinach Cream
• Confit Duck and Kimchi Spring Roll served with Sriracha Slaw, Chicory and Plum Sauce
• Pea Fritter topped with Potted Shrimps served with Avocado Butter and Picco de Gallo

Palate Cleanser

• Coconut and Lime Posset

Main Course (Choice)

• Pan Fried Sea Bass served on Saffron Mash with Mussels, Confit Tomatoes, Samphire and a Coriander and Vanilla Sauce
• Rack of Lamb served with Tahini Dauphinoise Potatoes, Salt Baked Carrot and Beetroots, Balsamic Glazed Shallots with a Madeira Jus
• Pan Fried Duck Breast served on Confit Duck Leg and Chorizo Hash with Confit Tomatoes and a Red Wine, Chilli and Spring Onion Jus
• Goats Cheese and Sun Blushed Tomato Roulade served with Chilli Jam and Salt Baked Carrots and Beetroots

Dessert (Choice)

• Chocolate Mousse with Layers of Crème Pâtissière topped with Chocolate Shavings
• Apple, Blackberry and Ginger Crumble, with a Mixed Cereal Top, Crème Anglaise and Ginger Ice Cream

Sweets

• Cranberry and Amaretto Chocolate Salami

LOBBY THE LOBSTER

Appetiser 1

• Lobster roll, traditional lobster roll filling served on toasted brioche and topped with a beetroot foam

Starter

• Roasted red pepper risotto cake with a sweet red pepper sauce

Appetiser 2

• Lobster gazpacho

Palate Cleanser

• Gin and Tonic Sorbet

Main Course

• Lobster Tail Thermidor: Lobster Tail Grilled with a Thermidor Sauce, Dauphinoise Potatoes, Squash and Harissa Purée, Black Kale in Butter and Garlic. Accompanied with Fresh Greens Sautéed in Garlic, Chilli and Ginger

Treat

• Strawberry Labeneh layered with Praline Covered Chocolate Discs

Dessert

• Passion Fruit Torte topped with Flamed Italian Meringue and Coconut Posset

Cheese

• A Selection of Cheese with Crackers, Nuts, Dried Fruit, Grapes, Figs and Chutney

MAY THE FORKS BE WITH YOU

Aperitif

• Sgroppino

Appetiser

• Tuna Tartare with Lotus Root Crisp

STARTER 1

• Scallop Ravioli with Lobster Bisque, Samphire and Truffle

Palate Cleanser

• Orange and Cardamon Sorbet

STARTER 2

• Iberico Pork Croquette served on Cured Baby Beetroot with Beetroot Foam and Smoked Oil

STARTER 3

• Confit Duck and Kimchi Spring Roll served with Red Grape and Lemon Chutney

Fish Course

• Pan Fried Red Mullet served on Courgette Tagliatelle and Sun Blushed Tomatoes Dressed in Chilli and Garlic Oil topped with Brown Shrimp in a Caper Butter and Finished with a Squid Ink Tuille

Palate Cleanser 2

Meat Course

• Venison Loin with Chanterelles, Stilton and Romesco Purée with Fondant Potato and Blue Cheese Jus

Dessert 1

• Vanilla Panna Cotta with Lemon Foam

Dessert 2

Cheese (Choice)

• Whipped Gorgonzola Crème Fraîche and Peruvian Fig on Crisp Sourdough
• Cheese board and crackers

Sweets

• Homemade Truffles