FESTIVE MENU

with crème fraîche and sourdough (V)

with toasted brioche and Bramley apple & fig chutney.

with Marie Rose sauce and sourdough Melba toast.

with Dolcelatte, simmered in a creamy sauce and served on toast (V)

with lemon rice and sugar snaps (VE)

served with roast potatoes, Cumberland pig-in-a-blanket, chestnut & cranberry stuffing, Brussels sprouts with chestnuts, roasted roots and red wine jus.

with triple-cooked chips and Béarnaise sauce.

with baby Red King Edward roast potatoes, stem broccoli & roasted roots (VE)

on creamy colcannon with crispy roots and a craft ale, mushroom & bacon sauce.

on potato gratin with stem broccoli, roasted red peppers and sage & onion pesto.

with coconut ice cream (VE)

with Jersey cream and amaretto custard (V)

with caramel cream and popping candy (V)

with Bourbon vanilla ice cream (V)

Taw Valley Cheddar and Garstang Blue served with Fudge's biscuits, chutney and celery (V)