Chef’s table d'hote dinner menu

Starter

Homemade soup of the day served with ciabatta bread

Ripe seasonal melon served with winter fruits and blackcurrant sorbet

Scottish smoked salmon with toasted pikelets, herb crème fraiche, cucumber pickle and lemon

Smooth chicken-liver patè with pickled apple relish, salad and rosemary brioche toast

Grilled Bury black pudding on a toasted muffin, with crispy pancetta, poached egg and Hollandaise sauce

Main Course

Chicken with a Serrano ham and manchego cheese filling, chorizo, with a sage rumb, smoked-garlic reduction and parmentier potatoes

Pan-fried sea bass with sweet-chilli noodles, stir-fried greens and a shrimp and fennel dressing

Pan-seared calves liver served over creamed potato with onion gravy

Garlic, thyme and parmesan risotto cake with roast vegetable and a spicy tomato dressing

Beer-battered cod served with hand-cut chips and mushy peas

8oz Aberdeen Angus fillet steak with homemade chips (£7.50 supplement)

All main courses are served with seasonal vegetables

Dessert

Lemon and stem ginger panna cotta with blackcurrant purèe and honey-baked flapjacks

Selection of dairy ice creams and sorbet

Sticky toffee pudding with vanilla ice cream and toffee sauce

Honey and vanilla poached pineapple with mango sorbet and seasonal fruit skewers

Vanilla crème brûlée with mulled berries and shortbread biscuits

A selection of cheeses with savoury biscuits, fruit and our own chutney