Private Dining

This is a Sample Menu


Potted shrimp on toast
Lemon arancini, garlic aioli (v)
Olive shortbread, sun-dried tomatoes (v)
– Pinot Grigio, Venezie Italy, 2014


Treacle Cured Fleetwood Smoked Salmon
Radish & chicory salad, chargrilled bread, whipped goat’s cheese
– Chenin Blanc, Western Cape, South Africa, 2015

Lancashire Cheese Soufflé (v)
Mustard béarnaise, onion ring, chives
– Sauvignon Blanc, Marlborough, New Zealand, 2015


Fillet Steak
Fondant potato, fine beans, garlic-wilted spinach, mustard béarnaise
– 100% Organic Cabernet Sauvignon, Novas Gran Reserva, Chile, 2013

Confit of Goosnargh Duck Leg
Creamed truffle polenta with mushroom, crispy pancetta, red wine jus
– Beaujolais Villages, France, 2013


Bread & Butter Pudding
With clotted cream & apricot coulis – an award winning classic since 1990
– Moscato, Piemonte, Italy, 2012

Lancashire Cheeseboard
A plate of three local cheeses
– Beaujolais Villages, France, 2013

Includes a three glass wine flight