So our new seasonal specials are here and weve added a few new starters as well...theyre available from 5pm today! New starters - Broad Bean, Feta and Mint Salad - tossed with mixed leaves and served with a citrus yoghurt dressing Wood Pigeon Breast - served on toasted ciabatta with pureed caramelised orange. Smoked Haddock Scotch Egg - egg encased in smoked haddock and potato, bread-crumbed and then deep fried. Served with a garlic and lemon aioli and dressed leaves. New seasonal specials - Duo of Lune Valley Lamb - grilled lamb cutlet and pan-fried lamb rump, served pink, with minted crushed potatoes, Chantennay carrots, broad bean puree and a Madeira jus. Free-range Chicken Breast - poached and served with fragrant rice, pak choi, ginger glazed carrots and a honey lavender scented jus. Leek and Blue Cheese Eccles Cake - sauteed leeks and creamy Garstang Blue cheese encased in puff pastry, served with sweet potato chips, asparagus and a creamy chive sauce. Gressingham Duck Breast - roasted and served pink with a rhubarb puree, potato terrine, asparagus and a red wine reduction. Wild Boar Steak - grilled wild boar shoulder steak served with sweet potato mash, sugar snap peas and a rich, fruity Cumberland sauce. 10oz Extra Mature Rump Steak - served cooked to your liking with hand-cut chips, onion rings, cherry tomatoes and mange tout with a choice of sauces available. Line-caught Sea Bass - a sea bass fillet, pan-fried, served on a leek and potato rosti with sugar snap peas and a parsley and lemongrass sauce. Help us get the word out by liking and sharing the new specials and well pick a lucky winner from those that do to come and have a meal for two on us, and well even throw in a bottle of wine!
Posted on: Tue, 15 Apr 2014 14:37:25 +0000
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