Table d Hote Menu
Monday 13th to Friday 17th of February
Freshly made soup of the day
Fan of melon with a fruit compote and seasonal fruit garnish
Grilled field mushrooms topped with goat’s cheese served on a rocket and balsamic salad
Salmon goujons served with crisp house salad and tartar dipping sauce
Chef’s homemade chicken liver pate served on a pool of Cumberland sauce and Melba toast
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Chefs roast of the day
A trio of lamb cutlets served on a rosemary mash with lamb jus
Cajun salmon fillet served on a pool of tomato ragout
Oven roasted chicken breast served on a mushroom and tarragon cream sauce
Strips of pork fillet sautéed with onions and mushrooms and finished with a brandy cream sauce served with a timbale of saffron rice
All served with a selection of seasonal vegetables
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Choice of sweets or cheese and biscuits
All for £15.95
Table d Hote Menu
Monday 20th to Friday 24th of February
Freshly made soup of the day
Melon on a pool of passion fruit coulis with seasonal fruit garnish
Thai salmon fishcake served on crisp house salad with a sweet chilli dipping sauce
Button mushrooms cooked in arrabbiata sauce with penne pasta and a herb crust
Traditional Caesar salad smoked chicken with cos lettuce, cherry tomatoes, crutons and parmesan shavings
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Chefs roast of the day
Oven roasted duck breast served with stir fried mange tout, spring onions, and noodles with hoi sin sauce
Tempura battered cod fillet served with jenga chips, minted pea puree and tartar sauce
Leg of lamb steak served with sweet potato mash and a mint and tomato jus
Strips of chicken, peppers and mushrooms cooked in a cream sauce served with a timbale of rice
All served with a selection of seasonal vegetables
*******
Choice of sweets or cheese and biscuits
All for £15.95
Table d Hote Menu
Monday 27th to Friday 2nd of March
Freshly made soup of the day
Fan of Melon with a dark rum syrup and seasonal fruit garnish
Smoked mackerel blended with soft herbs and cream cheese to make a pate served with house salad and crispy rye fingers
Bread crumbed brie served on a pool of Cumberland sauce with a crispy salad garnish
Strips of chicken sautéed with onions, peppers and chorizo sausage finished with a tomato sauce served with penne pasta
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Chefs roast of the day
Poached fillet of chicken filled with traditional Bury black pudding carved onto a pool of tomato sauce
Grilled sea bass with a parmesan and sun blush tomato crust served on a bed of crushed potatoes with a rocket and pesto drizzle
Pork fillet filled with braised apple served on red cabbage, apple mash and a cider and sage reduction
Sliced lamb marinated in Moroccan spices skewered with peppers, courgettes and Aubergine slowly char grilled served with mint cous cous and a cucumber riata
All served with a selection of seasonal vegetables
*******
Choice of sweets or cheese and biscuits
All for £15.95