Chef’s seasonal ‘High Summer’ a la carte, enjoy one to four courses for your enjoyment and flexibility

The High Summer menu is available from the 1st July to the 22nd of August across Friday + Saturday evening

Fennel Gazpacho 11.00

lovage, pollen, groats

Morecombe Bay Wild Seabass 13.00

cauliflower, whey, smoked eel

Fillet of Hereford Beef 40.00

hen of the woods, house bacon, red wine

Kames Bay Trout 36.00

lemongrass, ginger, carrot

+

Triple Cooked Potatoes (+6.5)

This Seasons Alliums (+6.5)

Oakchurch Cherry (V) 12.00

peanut, yogurt, biscuit

Lancashire Strawberry (V) 11.50

vanilla, white chocolate, oat

Selection of Artisan Cheese 15.00

Eccles cake, chutney, cracker

Please allow 1.5 to 2 hours for Dinner

Sample Menu

We also offer a vegetarian/vegan menu and can accommodate most dietary requirements with advanced notice.