Example of the Four Seasons Bistro Menu

The Four Seasons Bistro

MENU

Two courses:  £15 per person                 Three courses:  £20 per person (including tea, coffee or hot chocolate)

Starters

Chef’s home-made soup of the day, served with soft bloomer bread and English butter

Deep-fried Garstang White in crispy bread crumbs, a local soft cheese, and served on seasonal salad leaves with a piquant raspberry compote

Asparagus Tartlet, topped with crème-fraîche and chives

Confit of Goosnargh duck leg, scented with star anise, chilli and orange, and presented on seasonal salad leaves and a fragrant orange dressing

Crayfish tails cocktail in a home-made seafood sauce, served with granary bread and English butter

Chef’s home-made chicken liver pâté, served with Melba toasts and caramelised red onion chutney

Mains

Slow-cooked tender brisket of Cheshire beef, served on a bed of horseradish mash with seasonal vegetables

Line-caught pan-fried sea bass fillet, presented on linguine pasta tossed with fennel, mange touts, petits pois and Formby asparagus in a light cream sauce

Stuffed chicken fillet, filled with mozzarella cheese and sun-blushed tomatoes, wrapped in Parma ham and served on a bed of roasted vegetables and crushed potatoes

Lancashire ham hock, glazed with honey and wholegrain mustard on a cake of bubble and squeak and served with seasonal vegetables

Wild mushroom stroganoff, comprising local and exotic mushrooms flambéed with brandy and finished with paprika, mustard and cream, and served with a timbale of savoury rice

Desserts

Home-made sticky toffee pudding in a salted caramel sauce

Chocolate orange brownie in a bitter-chocolate sauce

Peanut butter cheesecake with a raspberry sorbet

English Lakes’ ice cream sundae, comprising two scoops of ice cream and a sauce topping.  Choose from:  Double Jersey vanilla, crushed strawberry, rum and raisin, mint chocolate chip, cappuccino or Death by Chocolate