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The Large Party Menu
Four festive courses for all groups of eight people or more. Cooked to order with fresh local ingredients. Please note that pre-orders are required to help us to make things run smoothly for you
~ APPETISER ~
Winter Vegetable Soup (√)
Lightly spiced seasonal veg makes our winter warmer. The perfect start to any Christmas meal
~ SEASONAL STARTERS ~
Tom’s Famous Crispy Corned Beef Hash Cake
A blend of our home-made corned beef (10 days in the making) & potato,
served with poached egg & the legendary HP dressing
Goat’s Cheese Mousse
Goat’s cheese lightly whipped to create a creamy mousse. Served with a root vegetable crisp salad & finished with a pickled beetroot pureé
Ham Hock Terrine
Flaked ham hock pressed to create a coarse home-made terrine served with toasted crusty wholemeal bread & home-made piccalilli
Smoked Salmon
Scottish smoked salmon served with a celeriac & wholegrain mustard salad & finished with crispy capers & a citrus dressing
Potted Game
Named after the traditional means of preserving meats in pots sealed with butter. This dish combines the best game from the region - including diced venison, pheasant, pigeon, partridge & rabbit. Served with a home-made pear chutney & melba toast
(£3 supplement)
~ MAIN COURSES ~
Served with a side of seasonal vegetables where needed
The Traditional Turkey Dinner
Lincolnshire turkey breast, sprouts & chestnuts – served with home-made cranberry & chestnut stuffing, goose fat roast potatoes, chipolatas wrapped in bacon & a jug of turkey gravy
Wild Mushroom Wellington (√)
Surely enough to convert the carnivores? This dish combines field mushrooms with herbs, seasoning & a classic puff pastry case. Served on a bed of bubble & squeak with a mushroom & peppercorn sauce
Pork Belly
Pan-fried Cheshire pork belly with crispy crackling & black pudding & potato hash. Served with a seasonal sage & onion sauce
Pan-fried Sea Bass
A pan-fried fillet of Sea Bass served with leek & potato mash with a red wine sauce & topped with crispy leeks
Hot Pot Stew
Our update on the classic Lancastrian dish popular with the cotton workers in the 19th Century. Slow cooked shoulder of lamb braised in a lamb stock with carrots & onions & combined with the best British potatoes
Slow-cooked Beef
Blade of beef slowly cooked in a braising liquor of our best bitter, served with crisp Wensleydale dry-cure bacon & horseradish mashed potato
Roast Gressingham Duck
Breast served pink with a confit duck leg & potato terrine (flaked pieces of confit duck leg oven-cooked with sliced potatoes). Finished with spiced winter red cabbage & a red wine sauce
(£4 supplement)
~ VERY SEASONAL SWEETS ~
Traditional Christmas Pudding & Rum Sauce
No further explanation needed
Apple Crumble Parfait
A chilled apple parfait dusted with crunchy crumble topping & served with a cinnamon syrup
Mulled Wine Jelly
A Christmas favourite. Mulled wine infused with spices & set with mandarin pieces. Served with an orange ice-cream
Dark Chocolate & Honeycomb Cheesecake
Classic dark chocolate cheesecake with a McVitie’s Digestive Biscuit base, with
home-made honeycomb
A Selection of the Finest British Cheeses
A selection of the countries best including: offerings from Mrs Kirkham’s award winning range. Served with home-made winter chutney, grapes, celery & biscuits
(£3 supplement)
~ £29.95 PER PERSON ~
£10.00 non-refundable deposit per head.
Terms & Conditions apply – please refer to our website or ask for a copy
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