Good Friday & Easter Sunday


Good Friday & Easter Menus

Good Friday Menu – 19th April

Shetland Island Mussels
Fresh, rope grown mussels cooked in a cider, bacon & cream sauce. Served with thick sliced crusty bread.

Classic Prawn & Avocado Cocktail
North Atlantic prawns bound in Marie rose sauce, served in a halved avocado on a bed of shredded lettuce leaves. Served with buttered brown bread.

Salt & Pepper Calamari
Deep fried tempura squid with a salt and pepper seasoning. Served with roasted garlic and parsley mayonnaise.


Trio of Seafood
Lightly grilled fillet of sea bass, red snapper & salmon, served with seasonal vegetables, parmentier potatoes and a tomato and basil sauce.

Smoked Haddock Risotto
Spinach &, leek risotto with garlic, cream and white wine, finished with fresh natural smoked haddock, parmesan cheese and a confit hens egg yolk.

Ocean Pie
Homemade pie, black tiger prawns, smoked haddock and salmon, topped with cheddar cheese sauce & mashed potato. Served with crusty bread and garden peas.

Download our Good Friday Menu >>

Easter Sunday – April 21st
2 Courses £21.95 3 Courses £24.95


Homemade Soup of the Day (v)
A freshly prepared soup served with a warm bread roll.

Black Pudding Tower
Sliced Bury black pudding layered with smoked bacon and caramelised apple. Served with a wholegrain mustard sauce.

Peppered Mushrooms (v)
Button mushrooms sautéed and served in a blue stilton and peppercorn cream sauce with toasted garlic sourdough.

Farmhouse Chicken Liver & Cointreau Pâté
A smooth chicken liver pâté, served with warm toast and a spiced red onion chutney.

Prawn & Avocado Cocktail
North Atlantic prawns bound in Marie rose sauce, served in halved avocado, on a bed of shredded lettuce leaves. Served with buttered brown bread.
Main Courses

Roast Topside of Beef
Traditional roast beef, served with a homemade Yorkshire pudding, roasted potatoes, crushed new potatoes, seasonal vegetables and a rich stock pot gravy.

Roast Leg of Lamb
Traditional roast Lamb, roasted potatoes, crushed new potatoes, seasonal vegetables and a rich stock pot gravy.

Breast of Chicken
Roast chicken breast, served with roasted potatoes, crushed new potatoes, seasonal vegetables and a homemade chasseur sauce.

Steak au Poivre £2.50 Supplement
8oz sirloin steak, char grilled and served with crushed new potatoes, roasted potatoes, seasonal vegetables and a peppercorn sauce.

Fillet of Hake
Lightly grilled fillet of hake, served with seasonal vegetables, crushed new potatoes and a tomato and basil sauce.

Smoked Haddock Rarebit
Natural smoked haddock topped with mature cheddar cheese rarebit grilled and served on crushed new potatoes and a balsamic reduction.

Wild Mushroom & Tarragon Linguini (v)
Sautéed wild mushrooms, with fresh linguini in a tarragon cream sauce.


Hot Cross Bun Bread & Butter Pudding
Homemade bread & butter pudding served with vanilla custard

Sticky Toffee Pudding
Served with toffee sauce & Cheshire farm vanilla-pod ice cream.

Woodland Berry Fool
Layers of blended berries, natural yoghurt and Swiss roll topped with Chantilly cream.

Strawberry Meringue Roulade
Meringue roulade filled with fresh cream and a handmade strawberry filling. Served with Chantilly cream and fresh berries.

Mini Egg Sundae
Decadent sundae with crushed mini eggs, butterscotch sauce, raspberry jelly, vanilla ice cream and Chantilly cream.

Cheese Board £1.95 Supplement
A selection of continental and farmhouse cheeses, served with biscuits, grapes, celery, apple and chutney.

Download our Easter Sunday Menu >>


Add an extra shot or espresso to any of the drinks below for 30p.

Espresso £1.75

Macchiato £1.75

Flat White £2.95

Cappuccino £2.95

Caffé Americano £1.75/£1.95

Caffé Latte £2.95

Chai Latte £3.25

Speciality Latte £3.25
Vanilla, hazelnut, caramel, cinnamon or gingerbread.

Mocha £3.25

Liqueur Coffee £5.50

Hot Chocolate £2.95

English Breakfast Tea £2.25
Earl Grey Tea £2.25
Fruit & Herbal Teas £2.50

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