8th – 10th December 2017

ALMA INN

STARTERS

Mongolian beef fritters with citrus and soy dip, cucumber and spring onion salad

MAINS

Goan king prawn curry with coconut rice and paratha bread

Harissa marinated lamb skewers with jewelled pomegranate rice

[alma-table][/alma-table]

ASSHETON ARMS

STARTERS

Shellfish cocktail – crevettes, prawns and crab, iceberg lettuce, punchy cocktail sauce, apple, radish and cress

Marrakesh spiced crispy soft shell crab with feta and pomegranate salad and spicy harissa yoghurt

Sardines on toasted with sweet and sour onions and toasted pine nuts

MAINS

Grilled wild bass with Colchester clams, lime leaf and chilli broth, mustard, spinach and chickpea pilau rice

Grilled chimichurri swordfish with chorizo potatoes and crispy baby corn

Plaice fillets with wild mushrooms, Jerusalem artichokes, smoked almond and shrimp butter

[assheton-table][/assheton-table]

BARLEY MOW

STARTERS

Bacon and black pudding fritters with a soft boiled egg, watercress salad and tomato and pineapple salsa.

Devilled crab, salmon and brown shrimps with sea salt croutes, gem salad, radish and lemon

Scandinavian cod cakes with shaved beetroot, fennel and cucumber salad, dill and lemon sour cream

MAINS

Pheasant Kiev with braised savoy cabbage, roasted shallots and crispy baby potatoes

Crispy Katsu cod with peanut curry sauce, pilaf rice and grilled flatbread

Pork and apple burger with melted blue cheese, sweet potato fries and spicy tomato relish

[barley-table][/barley-table]

DERBY ARMS

STARTERS

Salt and pepper squid, rice wine and ginger dipping sauce

Crispy soft shelled crab, green salad and béarnaise relish

Chris Neve’s smoked salmon with shaved beetroot, watercress and dill crème fraîche

MAINS

Peppered tuna steak with creamed spinach and Parmesan fries

Cajun spiced redfish, caramelised apple purée, charred spring onions and sweetcorn with sweet potato fries

Pan roast turbot with braised fennel, baby prawns, tarragon and new potatoes

[derby-table][/derby-table]

FARMERS ARMS

STARTERS

King prawn and pork gyzoa with spiced crab sauce, spring onion and radish salad

Thai mussels with coconut milk, chilli, lemongrass and coriander

Pan seared king scallops with apple purée and black pudding

MAINS

Pan seared halibut with wild mushrooms, peas, Brussel sprouts and lemon butter

Brown butter skate wing with celeriac purée, roasted Jerusalem artichoke, kale and caper dressing

Traditional Lancashire hot pot with crisp potato and pickled red cabbage

[farmers-table][/farmers-table]

THE FENWICK

STARTERS

Spicy king prawn and salmon cakes with chargrilled spring onion and watercress salad, chorizo and lime mayo

Mexican tuna tartare with guacamole, smoked chilli mayo and tortilla crisps

Harissa marinated mackerel on grilled flatbread with cauliflower hummus, crispy chickpeas, pomegranate seeds and a sesame yoghurt dressing

MAINS

Grilled red mullet marinated in saffron and orange with rosemary gnocchi, roasted heritage squash, warm tomato, olive and basil dressing

Whole grilled lemon sole Veronique – a classic with white wine, grapes, tarragon and cream served with potato, fennel and kale gratin

Spanish style stew – the season’s best fish with king prawns, Fino sherry and smoked paprika, grilled bread and saffron mayo

Wild sea bass with gunpowder potatoes, makhani sauce, crispy okra, coconut and chilli

[fenwick-table][/fenwick-table]

THE FLEECE

STARTERS

Trio of Sushi: prawn, tuna and smoked salmon with mustard cress, charred pickled lemon and crushed wasabi peas

Fleece Platter:
Steamed Thai mussels, chicken satay, cod cakes and homemade sausage rolls with caramelised red onion, piccalilli and sweet chilli dip

MAINS

Pan-fried halibut with black olive crust, rainbow chard gratin, wild mushrooms, tomato and chive beurre blanc

Malaysian monkfish and mussel curry with aloo saag, steamed rice, apricot and watercress salad

Grilled seabass with crayfish tails, ratatouille, lemon and basil dressing and toasted pine nuts

[fleece-table][/fleece-table]

FOREST

STARTERS

Pan seared king scallops with caponata, baby basil and lemon oil

Ginger and rosemary sardines with grilled halloumi, caper and lime dressing, pine nuts and sweet peppers

MAINS

King prawn skewers chimichurri with chorizo potatoes, crispy baby corn and sour cream

Sumac and garlic fillet steak with roasted carrot purée, lemon thyme and chilli couscous, avocado and orange, crispy Moroccan beef and coriander yoghurt

[forest-table][/forest-table]

THE INN

Locally shot game (pheasant, partridge, rabbit and mallard) and smoked bacon terrine with mulled shallot chutney, watercress and walnut salad

Scallop and king prawn wontons, hot and sour miso broth, Asian vegetables

Smoked haddock and leek Scotch egg with curried potato hash and pickled coriander

Pheasant and king prawn Thai red curry with jasmine rice and roti bread

Roasted halibut, artichoke purée, sweet and sour beets, hazelnut and brown shrimp butter

Honey glazed Goosnargh duck breast with sweet potato purée, chargrilled chicory, sautéed wild mushrooms and red wine reduction

[inn-table][/inn-table]

OYSTER and OTTER

STARTERS

Wild mushrooms and Atlantic prawns on toast with garlic and lemon butter

Chicken and chickpea samosa, spring onion and lime salad and coriander crème fraîche

Steamed Shetland mussels with smoked bacon and cider cream and warm soda bread

MAINS

Tandoori hake biriyani with crab, coriander and pea roti and apricot and almond yoghurt

Grilled seabass fillet with thyme and celeriac pressed potato, purple sprouting broccoli, garlic and lemon butter sauce

Cod loin with chestnut crushed potatoes, creamed sprouts and crispy Parma

Baked vanilla cheesecake, raspberry coulis, limoncello ice cream

[oyster-table][/oyster-table]

ROOSTERS BISTRO

STARTERS

Baked camembert with chilli jam

Slow cooked crispy duck leg with pickled cucumber, sour cherries and a hoi sin dressing

MAINS

Slow cooked shank of lamb, mash potato, roasted root vegetables with honey and cumin and a mint and caper gravy

Classic seafood pie

Burger of the week is Cumberland sausage burger with black pudding and apple with
a grain mustard mayo

SANDWICH OF THE WEEK

The roosters gobbler: turkey, cranberry, stuffing, melted cheese and bacon on a white foccacia with
fries.

 

[roosters-table][/roosters-table]

TOWN GREEN BRASSERIE

STARTERS

Smoked mackerel pâté on toasted brioche with rocket and house chutney

MAINS

Tandoori sea bass with turmeric crushed potatoes, tender stem broccoli and lime yoghurt

King prawn skewers chimichurri with chorizo potatoes, crispy baby corn and sour cream

[tgb-table][/tgb-table]

All specials are subject to change, substitution and may be limited due to the nature of the ingredients available on any particular day