GF Gluten Free, P Pescatarian versions available, please ask your server. V Vegetarian.
If you have an allergy or intolerance, please speak to a member of staff before you order food and drinks.
Roast Butternut Squash and Apple Soup
Toasted pumpkin seeds, house bread. (V, GF)
Goosnargh Smooth Liver Pate
Diced peppers and onion on seasoned leaves, homemade crackers, plum and apple compote. (GF)
Celeriac and Mustard Mayonnaise Salad Bound with Crab Meat and Smoked Salmon
Dressed leaves and garlic bread fried cubes (GF, P)
Griddled Rump Steak half grilled tomato, portabella mushroom filled with Cheshire Blue cheese, chunky chips and green peppercorn sauce. (GF)
Roast Local Turkey with savoury sage and onion stuffing, pig in blanket, pan fried sprouts, buttered carrots accompanied with cranberry sauce.
Baked Loin of Codling wrapped in cured Pork shoulder with Tangy Bloody Mary sauce. (GF, P)
Blue Monday by Alex James Cheese Tart creamed wild mushrooms with black garlic and toasted chestnuts. (V)
All mains served with market fresh vegetables and roast potatoes.
Amaretto and Chocolate Mousse Cake (GF, V)
Bailey’s Irish Liqueur Cheesecake (GF, V)
Christmas Pudding and Brandy Sauce (GF, V)
Selection of English Cheeses
and relish with homemade biscuits.
2 Courses £22 (£25 with cheese).
3 Courses £27 (£30 with cheese).
Includes Tea & Coffee.