Table d'hote Menu

Our TDH menu changes bi-monthly and is available for lunch time and in the evening. In the evening, this menu can be mix and matched with our Signature Menu
(mixing menus does not come under set menu price, dishes are priced individually).

This menu will run from 1st September until 19th November

2 courses £21.95
3 courses £24.95


Homemade soup of the day with herbed croutons† and toasted ciabatta (*)

Button and chestnut mushrooms sautéed with garlic and shallots in a creamy white wine sauce, topped with Lancashire Blacksticks Blue and presented on garlic bread with watercress garnish (V)(*)

Tandoori chicken kebab, presented on smoked aubergine purée with mint pickled cauliflower and mango, charred rye bread and micro coriander topping (*)

King prawn and chorizo skewers with banana and satay yoghurt†, sundried tomatoes and tendril pea shoots


Chef’s roast of the day served with pomme purée, a selection of vegetables and homemade sauce†

Pan fried sea bass fillets, accompanied with basil crushed potatoes, buttered asparagus, sauce vierge and juicy cherry tomatoes with pea shoot garnish (gf)

Asparagus and baby leaf spinach risotto, bound with mascarpone and goats cheese, topped with tempura battered vegetables†, a drizzle of rich dark truffle oil and finished with herbed pistachio bread twists (V)(*)

Slow cooked lamb shank with rosemary and garlic, served with minted mash, carrot purée, sweet petit pois and a rich blackcurrant and red wine sauce (gf)


Fresh raspberry and vanilla crème brûlée, presented with lemon and almond biscotti† and honeycomb ice cream

Indulgent chocolate brownie topped with vanilla ice cream and mint chocolate drizzle

Chef’s choice of cheese, served with caramelised fig and apple chutney, sourdough crispbreads and fresh orange wedge (*)

Ginger beer jelly, accompanied with Galliano scented rhubarb and strawberry compote, finished with basil and white chocolate crumb (gf)

(*) Gluten free bread/biscuits available
† Gluten free without this item