Starters

Langoustine and Truffle Linguini, Served with a Wild Mushroom sauce and spinach salad.

Terrine of local Game with a Celery leaf and Apricot Jelly on a Hot Leafy Salad.

Glazed Minestrone of Mussels and Clams with Lime Thyme crouton.

Main Course

Cassolettes of halibut and Langoustine with a White Wine sauce with baby thyme roasted potatoes.

Medallion of Lancashire Lamb, herbs crust and confit shallots sauce served on poached vegetable spaghetti and fondant potatoes.

Fillet of Turbot pan-fried with Black Pepper, Fennel Puree on Basil Butter Dauphinoi.


Desserts

Traditional Tart Tatin with Vanilla Ice Cream and a Treacle Sauce.

White Valrohna Fondant a Cappuccino Sauce.

Mango and Papaya Mousse with toasted nut Liquor.