Sunday Lunch Menu

Sunday Lunch Menu

THIS IS A SAMPLE MENU

One course – £12.95 | Two courses – £16.95 | Three courses – £20.95

Please note, this menu changes weekly.

To Start

  • Soup of the day

    Lancashire Breadhouse loaf, English butter

  • Wookie Hole cheddar and onion bread and butter pudding

    Roasted red pepper and tomato chutney

  • Chicken liver and port parfait

    Red onion and cranberry chutney, toasted bloomer

  • Brown shrimp souffle

    Grain mustard cream, mix leaf

  • Browns of Chorley haggis

    Pink peppercorn sauce, crouton, poached egg

  • Smoked haddock and Bury black pudding

    Buttered kale, poached egg, grain mustard cream

  • Sweet potato, goats cheese, red onion and thyme spring roll

    Pesto dressed rocket

  • Dressed Cornish crab and Scottish salmon

    Walnut, celery and dill salad, dill mayonnaise

 

Something Sweet

  • Sticky toffee pudding

    Butterscotch sauce and vanilla ice cream

  • Milk chocolate and white chocolate brownie

    Mixed berry eton mess and white chocolate ice cream

  • Spiced apple strudel

    Toffee apple ice cream

  • Vanilla rice pudding

    Black cherry compote

  • Lemon and macadamia nut iced parfait

    Fruit and nut florentine, lemon sorbet

To Follow

  • Roast Black Angus Beef

    Served with roast potatoes, Yorkshire pudding, Causeway Farm vegetables and pan gravy

  • Roast Pork Loin

    Served with roast potatoes, Yorkshire pudding, Causeway Farm vegetables and pan gravy

  • Roast Chicken breast

    Served with roast potatoes, Yorkshire pudding, Causeway Farm vegetables and pan gravy

  • Pan-fried sea bass

    Bloody Mary risotto, buttered greens

  • Moroccan spiced stuffed lamb

    Apricot and almond cous cous, charred courgette, tagine sauce

  • Spiced monkfish

    Jasmine rice, mango and chilli salsa, crab bhaji

  • Pan-fried sea bream

    Seafood tagliatelle

  • Pan roasted chicken breast

    Herb roast sweet potato, garlic buttered kale, katsu curry sauce

  • Pan-fried hake loin

    Herb crushed potato cake, Causeway Farm vegetables, parsley sauce

  • Confit duck leg

    Sage and onion croquette, braised red cabbage, pan gravy

  • Wild mushroom and truffle risotto

    Rocket and parmesan salad