Using the finest ingredients, our chefs have put their culinary craftsmanship in practice to create a delightfully scrumptious Easter Sunday Lunch Menu.

Served from 12.00 – 18.30

 Carrot & Cumin Soup

 Chive Crème Fraîche (g/f)

 

 Pulled Chicken & Black Pudding Croquettes

 Mustard Mayonnaise ∙ Dill Pickle Relish

 

 Glazed Ham Hock Benedict

 Poached Egg ∙ Hollandaise Sauce (ag/f)

 

 Mackerel Niçoise Salad

 Grilled Mackerel ∙ Tomatoes ∙ French Beans ∙ Olives ∙ Soft Boiled Egg (g/f)

 

 Breaded French Brie

 Cranberry Ketchup ∙ Watercress (v)

 Roasted Leg of Lamb (subject to availability)

 Roast Potatoes ∙ Seasonal Vegetables ∙ Red Cabbage ∙ Yorkshire Pudding ∙ Lamb Sauce  (ag/f)

 

 Slow Cooked Rabbit Ragù

 Tagliatelle Pasta ∙ Parmesan ∙ Pesto

 

 Roast Chicken Supreme

 Boulangère Potatoes ∙ Shallot & Chestnut Mushroom Sauce (ag/f)

 

 Grilled Sea Bream

 New Potatoes ∙ Peppers & Onions ∙ Tomato & Olive Sauce (g/f)

 

 Aubergine Parmigiana

 Grilled Focaccia ∙ Italian Salad (v) (ag/f)

 Double Chocolate & Marshmallow Brownie (may contain nuts)

 White Chocolate Ice Cream

 

 Creme Egg Cheesecake

 Rice Crispy Base ∙ Vanilla Ice Cream (g/f)

 

 Espresso Panna Cotta

 Cookie Crumble ∙ Bailey’s Ganache (ag/f)

 

 Homemade Mini Egg Ice Cream Sundae

 Vanilla Ice Cream ∙ Mini Eggs ∙ Cream ∙ Chocolate Sauce  (ag/f)

 

 Cheese Board

 Selection of Lancashire Cheeses ∙ Crackers ∙ Chutney ∙ Grapes  (ag/f)