Michael Thomas

Appetiser

Popadoms and mixed chutneys

Starter

Paneer 65 Served with pickled vegetables and raita

Main course

Chicken Karahi served with special rice, garlic naan and bombay potatoes

Or

Chickpea and sweet potato korma served with special rice, garlic naan and bombay potatoes

Dessert

Pistachio Kufli with a mango and mint puree

Appetiser

Thai Peanut and spinach bites

Starter

Thai fish cakes served with zingy slaw and tomato jam

Main course

Thai green fish curry served with jasmine and coriander rice and a noodle salad

Or

Thai green chicken curry served with jasmine and coriander rice and a noodle salad

Dessert

Thai mango sticky rice served with mango sorbet

Starter

Salt cod fritters served with aioli and red amaranth

Or

Garlic dough balls wrapped in prosciutto

Main course

Spaghetti carbonara made the classic way with crispy panchetta pieces and a poached egg

Or

Tagliatelle puttanesca topped with a anchovy crumb

Dessert

Limoncello trifle with meringue pieces, raspberries and mascarpone cream

Or

Tiramisu a classic coffee trifle

Starter

Bloody Mary’s mussels: mussels cooked in vodka, tomato and chilli with crusty sourdough bread

Or

Chicken liver parfait with thyme crackers and a mustard flavoured peach chutney

Main course

Rib eye steak with a herbs de provence rub cooked to your liking with peppercorn sauce, caramelised onion mash and fresh buttered greens

Or

Rump steak with cooked in garlic butter cooked to your liking with a diane sauce garlic crusted portobello mushroom and lyonnaise potatoes

Dessert

Key lime pie with a tiffin base and chocolate soil

Or

Sticky toffee pudding with creme anglaise and honeycomb

Starter

Leek and potato soup served with fresh bread and a selection of dips and spreads including chicken liver parfait, mushroom pate and harissa hummus

Main course

Treacle and juniper cured roast sirloin of beef. Served with creamy mashed potatoes, garlic and thyme roast potatoes, salt baked celeriac, honey glazed carrots, balsamic roasted beets and gravy finished of course with a yorkshire pudding

Dessert

Ginger bramley apple and honey plum crumble with a mixed cereal and nut topping served with a selection of vanilla ice cream, creme anglaise and honey comb shards

Appetiser

Harissa hummus served on toasted flatbreads

Starter

Morrocan lamb koftas served on tabouleh with a yoghurt and mint dressing

Or

Moroccan flavoured haloumi served on tabouleh with a yoghurt and mint dressing

Main course

Lamb tagine served with pommegranite cous cous, spiced carrots and flatbreads

Or

Squash and puy lentil tagine served with pommegranite cous cous, spiced carrots and flatbreads

Dessert

Moroccan orange cake served with spiced oranges and butter cream

Canapés

Spinach and ricotta ravioli served with sautéed cherry tomatoes topped with gremolata and Parmesan shavings

Or

Asparagus topped with a poached egg and Parmesan crisp served with a romanescu sauce

Main course

Garlic and lemon chicken breast served with chorizo, artichoke and Calvo Nero. Sauté new potatoes and fresh tomato and basil sauce

Or

Pan fried salmon served with horseradish crushed new potatoes, lemon and caper beurre blanc and courgettes stir fried in garlic and chilli

Canapés

Double chocolate cheesecake served with a almond tuile and vanila ice cream

Or

Eton mess- broken meringue, chantily cream, fresh berries and raspberry coulis

Starter

Black pudding served on bubble and squeak topped with a poached egg and English mustard cream, finished with a panchetta crisp

Or

Courgette and halloumi bites, with a crisp panko crumb, served with aioli and fresh rocket

Or

Salt and pepper chicken wings topped with salt and pepper vegetables

Or

Smoked trout, served with pickled peppers, crisp radish and horseradish slaw

Palate cleansor

Beetroot and lemon sorbet

Main course

Confit hake served on fennel and aubergine caponata with a roast fondant potato and sweet red pepper sauce

Or

Lamb chump with a balsamic glaze served on rustic ratatouillie with buttered gnocchi topped with roast cherry tomatoes on the vine and chimichurri

Or

Slow roasted pork belly served with a roast fondant potato saute savoy cabbage and panchetta with a squash puree crispy braised pig cheek and puy lentils in a rich jus

Or

Portobello mushroom stuffed with bean tapenede and topped with melted rarebit served with a roast fondant potato squash puree and fennel and aubergine caponata

Dessert

Hot aubergine and chocolate fondant topped with a basil crumb and vanilla ice cream

Or

Balsamic meringue and strawberry lebaneh mess topped with fresh berries and pistachio crumbs

Or

Sticky toffee pudding with salted caramel sauce and vanilla ice cream

Cheese

Selection of local cheese served with crackers chutney, fids and grapes

Appetiser

Antipasti of olives, mixed tomatoes, mozzarella and parma ham topped with parmesan shavings

Starter

Beetroot ravioli filled with Taleggio and rocket in a fennel seed and sage butter topped with fennel shavings

Main course

Baked salmon with pistachio and amaretto biscuit crumb served on squid ink risotto with pan fried artichoke and cayenne crispy squid bits

Or

Lamb loin served with pan fried gnocchi, balsamic glazed shallots, tomato compote and celeriac purée

Extra

Pistachio crusted marshmallow

Dessert

Crunchy cannoli filled with orange and cardamom cream served with a ricotta and lemon and lime sorbet, lemon curd and candied peel

Canapés

Cumberland sausage balls with a mixed nut crust sat on homemade chutney, Chicken ceasar filled little gem leaves and mini rarebit and mushroom toast

Main course

Beef wellington, Beef fillet wrapped in a mushroom duxelle, prosciutto and puff pastry, served with dauphinoise potatoes, celeriac puree and honey glazed carrot and parsnips. Finished with veal jus and root vegetable crisps

Dessert

Sticky toffee pudding with mounds of toffee sauce creme anglaise and honeycomb

Appetiser

Sun blushed tomatoes and buffalo mozzerela bruchetta topped with walnut pesto and parmesan crisp

Starter

Beetroot soup with a pea and wasabi puree

Extra

Palate cleanser of lemon and fennel granita topped with popping candy

Main course

Fillet steak with a Herbs de Provence rub cooked to your liking and served with dauphinoise potatoes with wilted spinach and a bernaise sauce

Dessert

Vanilla creme brulee served with fresh berries and rosewater ice cream

Extra

Bailys truffle chocolates

Starter

Bury black pudding and gammon lardons in a walnut, pear, and chicory salad with a blue cheese dressing

Or

Potted shrimps served on a toasted blini with pickled cucumber and sesame sauteed baby beetroots

Main course

Roasted lamb neck served on buttery glazed roast potato slices with a lamb kidney, leek and carrot stew. Topped with pickled red cabbage

Or

Braising oxtail served on corned beef hash with real gravy topped with celeriac crumb and a fried duck egg

Or

Fish pie, mixed fish in a creamy sauce topped with spinach potatoes mushy peas and root vegetable crisps

Dessert

Parkin served warm with toffee sauce, stem ginger ice cream and crystallised ginger

Or

Lemon custard tart topped with toasted almonds on an Eccles cake base

Cheese

Local lancashire cheese and biscuits served with homemade chutney, nuts and dried fruit

Starter

Mackerel pate topped with hot cayenne brown shrimp served with toasted local breads and a horseraddish, shallot and tarragon cream

Or

Herdwick lamb cutlet served on a toasted pitta bread with red chard and pomegranate and homemade hummus

Main course

Pan fried duck breast served with a damson and rum sauce, confit duck leg bubble and squeak and stir fried spring onion, pak choi and carrot in chilli and ginger

Or

Cumberland sausage ring served on smoked garlic mashed potatoes with red onion gravy and a spiced mixed bean cassoulet

Or

Pan fried trout with sauteed new potatoes, samphire, and truffle roasted cherry tomatoes finished with a saffron and orange butter sauce

Dessert

Sticky toffee pudding topped with custard

Or

Grasmere gingerbread topped with apple and cinnamon ice cream and accompanied by red wine Kendal mint cake sauce

Cheese

A selection of local cheese with homemade chutney, crackers and dried fruit and nuts

Starter

Chicken Katsu, panko breaded chicken with a katsu sauce

Or

Garlic tiger prawns served on asparagus spears with a romescu dip

Or

Twice baked cheese souflee with a parmesan cream sauce and walnut dressing

Or

Bourbon and orange glazed duck breast salad with cumin roasted plums, orange segments and fresh leaves topped with toasted almonds and honey dressing

Main course

Panko breaded buttermilk chicken breast topped with grilled manchego cheese, white truffle oil, served on mashed potato with a creamy wild mushroom sauce

Or

Confit of Hake with saffron potatoes, samphire, oven dried oregano tomatoes with beetroot powder and sumac hollandaise

Or

Lamb shank served on garlic infused pomme puree with saute savoy cabbage and smoked bacon, madeira lamb jus and fresh lemon and mint sauce

Or

Wild mushroom risotto topped with toasted pine nuts and veg crisps with butered broad beans and broad bean pesto

Dessert

Appple and ginger crumble served with vanilla ice cream and apple crisps

Or

Floating islands, poached meringue served floating on creme anglaise topped with caramel and toasted almonds

Or

Lemon meringue pie served with lemon curd almond crumb and vanilla ice cream

Extra

Chocolate and cranberry salami

Tasty lancahire cheese served with beetroot compote and crackers

Canapés

Chef's Surprise

Starter

Pan fried scallops in a lemon and caper sauce served with crisp panchetta, caper berries and creamed leeks

Or

Chilli salted calamari served on a bed of chorizo, artichoke and spinach finnished with a sauce vierge

Or

Red pepper rissoto ball stuffed with melted mozerella served on a sweet tomato sauce

Or

Goat cheese tart served in a puff pastry case with beetroot compote and dressed pea shoots

Main course

Chicken supreme served on truffle mash with wild mushrooms and baby leeks finished with a tarragon cream

Or

Pork fillet roasted in a peppercorn sauce served on domino potatoes with garlic wilted swiss chard, chantenay carrots and a warm ravigote sauce

Or

Dill crusted salmon served on saffron mash with samphire, king prawns in garlic and chilli and roasted cherry tomatoes with a beetroot ketchup

Dessert

Blueberry, plum and walnut crumble served with a port sabyon, spiced plum, ginger biscuit crumb and ice cream

Or

Lemon posset topped with poached rhubarb and fresh raspberries served with shortbread and pistachio crumb

Or

Warm chocolate brownie served on chocolate mousse with ice cream

Appetiser

Cod brandade served on toasted pumpernickel bread topped with a squid ink tuille

Starter

Scorched cured mackerel on Asian slaw with a pea and wasabi puree

Or

Ham mousse served with a red pepper salsa and crispy sourdough bread

Or

Tempura battered king prawns served with a sweet and sour dip

Or

Tempura battered cauliflower served with a sweet and sour dip

Main course

Confit hake wrapped in spinach leaves and served on crushed new potatoes, crispy leek and a leek and saffron coulis

Or

Honey, garlic and mustard marinated pork t-bone, stuffed with black pudding and chorizo, served with turned potatoes and mustard cream

Or

Orecchiette served with shin of beef ragu and parmesan

Or

Orecchiette served with canellini bean ragu and parmesan

Dessert

Crepe and mixed berry mille fuille

Or

Chocolate and orange mousse topped with cappuccino cream and an orange tuille

Appetiser

Serano ham, tomato and manchego bruschetta

Marinated olives

Starter

Padron peppers

Croquetas de jamon

Gambas pil pil

Main course

Spannish iiberico pork shoulder steaks slow cooked in tomato casserole

Spannish spiced pork fillet

Patatas Bravas

Smoked chorizo and peppers

Deep fried chili salted calamari

Spannish tortilla

Paella- fish or chicken or mixed

Dessert

Crema catalana and churros

Cheese

Mixed cheese board

Starter

Halibut and trout cevice dressed in chili and lime with smoked mussels, brown shrimp, crispy shallots, dill, pickled cucumbers, avacado butter and red amaranth

Or

Cumin roasted butternut squash and goats cheese Empanada with pickled jalapeno and garlic dip and tomato salsa

Main course

10oz fillet steak served with chimichuri, roasted vine tomatoes, giant beer battered onion ring, confit jenga chips and wilted spinach

Or

Jerk flavoured Chicken supreme served with plantain puree and a coconut, corriander and vanilla sauce finnished with saute new potaoes, sweetcorn and grenn beans in garlic and chili

Or

Jerk flavoured Salmon fillet served with plantain puree and a coconut, corriander and vanilla sauce finnished with saute new potaoes, sweetcorn and grenn beans in garlic and chili

Dessert

Chocolate brownie served with berry coulis and cookie ice cream

Or

Lemon meringue pie served with passion fruit coulis and ameretto biscuit and popping candy crumb

Appetiser

Beetroot cured salmon on toasted pumpernickle bread with a horse radish and pickled cucumber cream topped with caviar

Starter

Cajun flavoured lobster tail served with a pine nut podi, avocado mayo, cauliflower puree, smoked oil and gumbo sauce

Pasta

White truffle tagliatelle topped with a parmesan crisp and toasted walnuts

Palate cleanser

Gin and tonic sorbet

Main course

Rack of lamb, Moroccan spiced with a tagine flavoured jus, pickled apricots, anchovy and almond crumb and duchess potatoes

Pre desert

Pistachio crusted rose water marshmallow

Dessert

Chocolate and beetroot torte, topped with sweet avocado cream, chocolate soil and honeycomb

Cheese

A selection of local cheese served with crackers, chutney, nuts and dried fruit

Appetiser

Anti pasti platter to share of proscciuto, salami, mixed tomatoes and buffallo mozzerella served with balsamic viegar, olive oil artichokes and olives

Appetiser

Vodka gazpacho shot

Starter

Crispy bone marrow mac and cheese served with a Romescu dip

Or

Asparagus topped with a poached egg, hollandaise sauce, parmesan crisp and a spinach cream

Or

Confit duck and kimchi spring roll served with sriracha slaw, chicory and plum sauce

Or

Pea fritter topped with potted shrimps served with avocado butter and picco di gallo

palate cleanser

Coconut and lime posset

Main course

Pan fried sea bass served on saffron mash with mussels, confit tomatoes, samphire and a coriander and vanilla sauce

Or

Rack of lamb served with tahini dauphinoise potatoes, salt baked carrot and beetroots, balsamic glazed shallots with a madiera jus

Or

Pan fried duck breast served on confit duck leg and chorizo hash with confit tomatoes and a red wine, chilli and spring onion jus

Or

Goat cheese and sun blushed tomato roulade served with chilli jam and salt baked carrots and beetroots

Dessert

Chocolate mousse with layers of creme patisserie topped with chocolate shavings

Or

Apple, blackberry and ginger crumble, with a mixed cereal top, creme anglaise and ginger ice cream

Or

Passion fruit creme brûlée with almond sable biscuit

Sweets

Cranberry and amaretto chocolate salami

Appetiser

Lobter roll, traditional lobster roll filling served on toasted brioche and topped with a beetroot foam

Starter

Roasted red pepper risotto cake with a sweet red pepper sauce

Extra

Lobster gazpacho

Extra

Gin and tonic sorbet

Main course

Lobster tail thermidor, two lobster tails grilled with a thermidor sauce, dauphinoise potatoes, squash and harissa puree, black kale and pickled cucumbers. Accompanied with fresh greens sauteed in garlic, chilli and ginger

Extra

Strawberry labeneh layered with praline covered chocolate discs

Dessert

Passion fruit torte topped with flamed italian meringue and coconut posset

Cheese

A selection of cheese with cracker, nuts, dried fruit, grapes, figs and chutney

Appetiser

Italian style oysters rockerfeller

Starter

Sliced of medium rare wagyu rib eye, served with a horseradish and ricotta ravioli, red chard, pickled shallots and balsamic jus

Main course

Beef trio of fillet steak, slow cooked feather blade in a rich tarragon jus and peppered sirloin, served with caesar dressed leaves, onion rings and cherry vine tomatoes

Sides to share of dauphinoise potatoes and bone marrow mac and cheese

Dessert

Double chocolate cheesecake served with vanilla ice cream

Cheese

Cheese, crackers and chutney

Aperitif

Sgroppino

Appetiser

Tuna tartare with lotus root crisp

Starter

Scallop ravioli with lobster bisque, samphire and truffle

Palate Cleanser

Orange and cardamon sorbet

Starter

Iberico port croquette served on cured baby beetroot with beetroot foam and smoked oil

Starter

Confit duck and kimchi spring roll served with red grape and lemon chutney

Fish Course

Pan fried red mullet served on courgette tagliatele and sun blushed tomatoes dressed in chilli and garlic oil topped with brown shrimp in a caper butter and finished with a squid ink tuille

Palate Cleanser

Gin and tonic sorbet

Meat Course

Venison loin with chanterelles, stilton and romescu puree with fondant potato and blue cheese jus

Dessert

Vanilla panna cotta with lemon foam

Dessert

Chocolate and orange: macadamia and cherry chocolate salami with an orange parfait, chocolate mousse, orange curd, vanilla ice cream and orange crisp

Cheese

Whipped gorgonzola creme fraiche and Peruvian fig on crisp sourdogh

Cheese

Cheese board and crackers

Sweets

Homemade truffles