shed

NEW DISHES ON OUR
2 courses for £12.50 menu

If you are a large party and cannot find the time you require please contact our reservations team here

CHAMPAGNE FRIDAY'S ALL DAY EVERY FRIDAY

Half price bottles of Laurent Perrier brut or Louis Dornier brut or rose champagne.

Make it truly special this Mother's Day

View menu

Starter

FRESHLY BAKED CROISSANT [V]
with seasonal berries, strawberry jam and butter

Mains

choose any one of the following

EGGS FLORENTINE [V]
toasted english muffin, two poached eggs and sautéed spinach topped with hollandaise sauce
EGGS BENEDICT
toasted english muffin, two poached eggs and roast ham topped with hollandaise sauce
SMOKED SALMON & SCRAMBLED EGGS
beetroot cured salmon with capers and lemon on granary toast
AVOCADO ON TOAST [V]
avocado, tomato and red onion salsa on granary toast topped with a poached egg (VEGAN OPTION AVAILABLE)
STEAK & EGGS
a tenderised 5oz rump steak with herb salted sautéed potatoes and poached eggs
BACON WAFFLES
homemade waffles with crispy pancetta and maple syrup

Drinks

1½ HOURS OF BOTTOMLESS REFILLS CHOOSE FROM

BLOODY MARY
PROSECCO
DRAUGHT SAN MIGUEL
BUCK’S FIZZ
TEA & COFFEE

ALBERT’S POWER BOWL'
crunchy homemade granola, toasted nuts with pineapple, blueberries, kiwi & lime, served with a mini bottle of 'mean green’ smoothie
6.00
shakshuka
two eggs poached in a pan of slow cooked tomatoes, peppers, crumbled feta and chilli served with a seeded flatbread
7.50
confit duck hash
with black pudding, sautéed potatoes, wholegrain mustard cream and a fried egg
9.00
BACON AND EGGS
grilled back bacon served with two poached eggs, grilled tomato and granary toast
6.50
albert’s waffles
wtih caramelised bananas and maple syrup
5.50
avocado on toast
avocado, tomato and red onion salsa on granary toast topped with a poached egg and crispy pancetta
7.00
EGGS FLORENTINE
toasted english muffin, two poached eggs and sautéed spinach topped with hollandaise sauce
7.00
EGGS BENEDICT
toasted english muffin, two poached eggs and roast ham topped with hollandaise sauce
7.00
bacon waffles
homemade waffles with crispy pancetta and maple syrup
7.50
ALBERT’S ULTIMATE BREAKFAST BUTTY'
sausage, fried egg, cheddar slice, pancetta, black pudding and bloody mary ketchup on a brioche bun
7.50
chorizo hash scrambler
scrambled egg with potato and onion hash, chorizo and sriracha crème fraîche
7.50
SMOKED SALMON AND SCRAMBLED EGGS
beetroot cured salmon with capers and lemon on granary toast
7.50
veggie breakfast
vegetarian sausage, vegetarian black pudding, plum tomatoes, fried mushrooms, two poached free range eggs, baked beans, sautéed potatoes and toast
8.50
full english
cheshire pork sausage, grilled bacon, plum tomatoes, fried mushrooms, morphets farm black pudding, two poached free range eggs, sautéed potatoes, baked beans and toast
9.50
freshly baked croissant
with strawberry jam and butter
2.50
Extras
grilled bacon, cheshire pork sausage, morphets farm black pudding, smoked salmon or roasted ham
2.00
Extras
fried, poached or scrambled free range egg, fried mushroom, plum tomato, pan fried spinach, baked beans or sautéed potatoes
1.50

Children

all served with apple juice, orange juice or miniccino

little full english
cheshire pork sausage, fried free range egg, sautéed potatoes and baked beans
5.00
waffles
with maple syrup and bananas
5.00
scrambled eggs on toast
scrambled free range egg on white toast
5.00

Cocktails

bloody mary
finlandia vodka, tomato juice, tabasco, worcestershire sauce, rock salt and cracked black pepper
7.00
Bucks Fizz
a glass of prosecco with a splash of orange juice
4.00

Soft Drinks

virgin mary
tomato juice, tabasco, worcestershire sauce, rock salt and cracked black pepper, with a crunchy stick of salted celery
3.50
refresher
orange and apple juice shaken with raspberries and lime
3.50
st. clements
a classic combination of fresh orange juice and bitter lemon
2.70
JUGS OF JUICE
a glass of orange, cranberry, apple or pineapple
4.50
Glass of juice
a glass of orange, cranberry, apple or pineapple
1.65

Tea & Coffee

tea for one
2.00
Tea for Two
choose from traditional english, earl grey, green, camomile, peppermint or fruit teas
3.50
small cafetière
3.00
large cafetière
6.00

LITTLE ONES - All £4.50

HOMEMADE BEETROOT HUMMUS
with fresh veggie sticks and flatbread
MINI BANGERS & MASH
TWO FREE RANGE POACHED EGGS
with buttered soldiers

BIGGER ONES - All £7.50

FISH & CHIPS
lightly battered cod fingers with thin cut chips and mushy or garden peas
STEAK FRITES
5oz rump steak with thin cut chips
CRISPY CALAMARI WITH LEMON MAYO
CHICKEN LOLLIPOPS
Chunky breadcrumbed chicken with mash and garden peas

PIZZAS - All £7.00

MAKE YOUR OWN PIZZA
we supply the base and the toppings and you make the pizza! (if you don’t fancy making it yourself, just ask and our chefs would be happy to do it for you)

SUNDAY

LITTLE BEEF DINNER
with yorkshire pud, mash, roast potatoes, veggies and gravy (available every sunday)

DESSERTS - All £2.50

BANANA AND STRAWBERRY SKEWERS
with chocolate dipping sauce
ALBERT’S BROWNIE BITES
ICE CREAM SUNDAE
raspberry ripple ice cream with chocolate brownie and squirty cream

Nibbles

MARINATED BOSCAIOLA OLIVES
3.25
TOMATO & BASIL BRUSCHETTA
toasted rustic bread topped with walnut pesto, heritage tomatoes, kalamata olives and buffalo mozzarella
4.50
ROCK OYSTERS
with shallot vinegar and tabasco - 3 for 8.00 / 6 for 15.00 / 9 for 22.00 / 12 for 29.00

Starters

TODAY’S SOUP [V]
with gluten free bread
4.50
MUSHROOMS ON TOAST
wild and field mushrooms with garlic and cream on toasted rustic bread
6.00
SMOKED HADDOCK RISOTTO
locally smoked haddock and sautéed leek risotto with a soft poached egg
6.50/11.00
PAN-FRIED KING PRAWNS
in a tomato, garlic and chilli sauce with toasted rustic bread
8.50

Salads

AROMATIC LAMB & HALLOUMI
cumin and thyme rubbed lamb skewers with crispy buttermilk
halloumi, roasted vegetables, mixed leaves and mint yoghurt
7.00/13.50
GOATS’ CHEESE
yellison farm goats’ cheese with a salad of balsamic baby beetroot, red onion, mixed leaves and pine nuts with a raspberry vinaigrette 6.50/11.50

Mains

TOMAHAWK PORK CHOP
with fennel puree, mini toffee apples and any two sides
15.50
PAN-FRIED SEA BASS
with a lemon & dill cream sauce and any two sides
17.50
LOBSTER & KING PRAWN RISOTTO
half a baked lobster with a risotto of pan-fried king prawns, cherry tomatoes and parmesan
23.50
MALAYAN CHICKEN
chargrilled chicken breast in a coconut, chilli & lime sauce with pak choi, edamame beans and red peppers served with wild & jasmine rice
14.50
SPINACH, POTATO & AUBERGINE CURRY
with wild & jasmine rice and fresh coriander
12.00

Grill

with any two sides

8oz SIRLOIN STEAK
a juicy, full flavour steak with a firm texture, recommended medium rare
19.00
10oz RIB-EYE STEAK
well marbled and intensely flavoured, recommended medium
22.00
7oz FILLET STEAK
the most tender steak, a premium cut, recommended rare
24.50
RUMP OF LAMB
served pink or cooked through
16.50
32OZ T-BONE STEAK
a truly impressive steak made up of both sirloin and fillet separated by a large bone. recommended medium-rare with red wine & pancetta gravy and walnut pesto
30.00 PER PERSON
(for two people sharing)

Pizza

BUFFALO MOZZARELLA & TOMATO (V)
with fresh basil and sun-blushed tomatoes
9.00
SPICY SAUSAGE
‘nduja sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream
11.00
BLUE CHEESE & PARMA HAM
italian blue cheese with parma ham and red onion finished with rocket leaves and sun-blushed tomatoes
11.00
KING PRAWN & CHORIZO
with avocado, crème fraîche, cherry tomatoes and wild rocket
11.00

Sides

DAUPHINOISE POTATOES
sliced potatoes baked with cream, garlic and gruyère
3.50
SPRING ONION MASH
3.50
FRENCH BEANS
with shallot and mint butter
3.50
ROCKET & PARMESAN SALAD
with red onion, balsamic and toasted pine nuts
3.50
MAPLE GLAZED ROOT VEGETABLES
parsnips, celeriac and carrot
3.50
FENNEL & PANCETTA CABBAGE
3.50

Sauces

RED WINE, MUSHROOM & PANCETTA GRAVY
1.50
WALNUT PESTO
1.50

Desserts

LONGRIDGE FARM’S ICE CREAM
choose from vanilla, honeycomb or chocolate
6.00
DARK CHOCOLATE & CLEMENTINE TORTE
served with longridge farm’s vanilla ice cream
6.50
Gluten free sticky toffee pudding (V)
with butterscotch sauce, toasted pecans, and longridge farm's vanilla ice cream
6.50
PASSIONFRUIT ETON MESS
with mango curd, fresh passionfruit & kiwi, coconut cream, meringue and macadamia nuts
6.50

Starters

Tomato & basil bruschetta
toasted rustic bread topped with heritage tomatoes, kalamata olives and lemon oil
4.50
SWEET & SOUR JACKFRUIT BAO BUN
pulled jackfruit in a blood orange sweet & sour sauce with oriental salad and mirin dressing
5.50

Mains

BLACK BEAN FALAFELS
with pan-fried tofu, pepperdew peppers, avocado salsa and spicy chipotle oil
12.00
SPINACH, POTATO & AUBERGINE CURRY
with wild & jasmine rice and fresh coriander
12.00
WALNUT PESTO TROFIETTE (ve)
trofiette pasta, chargrilled artichokes, toasted walnuts, wilted spinach and garlic oil
10.00

Sunday

WILD MUSHROOM & STOUT PIE
with roast potatoes, maple glazed root vegetables, french beans and red wine gravy
12.00

Desserts

VEGAN ICE CREAM
served with a fruit coulis
7.50
DARK CHOCOLATE AND CLEMENTINE TORTE
served with vegan vanilla ice cream
7.50

WHITE CHOCOLATE & PISTACHIO PROFITEROLES
with salted caramel sauce and longridge farm’s vanilla ice cream
6.50
espresso panna cotta
with a warm pouring chocolate and hazelnut brittle
6.50
Sticky Toffee Pudding
with butterscotch sauce, toasted pecans, and longridge farm's vanilla ice cream
6.50
Chocolate Volcano
warm chocolate pudding with a gooey chocolate fondant centre served with longridge farm’s honeycomb ice cream
6.50
PANNETONE BREAD & BUTTER PUDDING
with winter berry compote and vanilla custard
6.50
PASSIONFRUIT ETON MESS
with mango curd, fresh passionfruit & kiwi, coconut cream, meringue and macadamia nuts
6.50
warm mini eccles cakes
traditionally baked eccles cakes from richardson’s bakery served with black tea syrup and cornish clotted cream
6.50
ALBERT'S CHEESE BOARD
black waxed cheddar, garstang white and cambozola noir with date and apple chutney, crostinis and oat cakes
6.50

IF YOU CANT MANAGE A FULL DESSERT

SALTED CARAMEL BROWNIE BITES
little chocolate brownies with salted caramel sauce and strawberries
3.50
SINGLE MINI ECCLES CAKE
3.00

Liquid Desserts

BANOFFEE PIE MARTINI
vanilla Vodka, banana liqueur, caramel syrup, apple juice, whipped cream, crumbled biscuits, toffee sauce
7.50
MAPLE RUM OLD FASHIONED
bacardi 8 rum stirred down with maple syrup and orange bitters
9.00
salted caramel martini
a combination of rum, caramel and salt shaken together to create a rich and creamy delight topped with crumbled amaretti biscuits. perfect for an after dinner treat
8.00

Dessert Wine

DOMAINE DE GRANGE NEUVE, MONBAZILLAC
with notes of candied fruits and honey, this is a luscious wine with a great backbone of fine acidity for a fresh finish - 100ML £4.70
21.00
RUBIS CHOCOLATE WINE
a velvety mix of tempranillo wine and chocolate flavour with hints of rich cherry and fruit - a must try! 100ML - £5.30
27.50

Tea & Coffee

tea
traditional english, earl grey, green, camomile, peppermint, fruit teas
2.75
americano
2.75
espresso
3.00
double espresso
3.00
cappuccino
3.00
flat white
3.00
macchiatto
3.00
cafe latté
3.00

Latte

chocolate orange latte
espresso and steamed milk laced with baileys and cointreau
5.25
baileys latte
espresso, steamed milk and baileys cream liqueur
5.25
VANILLA LATTE
espresso, steamed milk and vanilla flavour syrup
3.50

Hot Chocolate

the works
chocolate and steamed milk with mini marshmallows and cream
3.60
after eight
with crème de menthe and baileys
4.60
vanilla iced chocolate
chocolate and vanilla syrup shaken over ice with chilled milk
3.75

Nibbles

MARINATED BOSCAIOLA OLIVES
3.25
SOURDOUGH BREAD
with lightly salted butter
3.50
TOMATO & BASIL BRUSCHETTA
toasted rustic bread topped with walnut pesto, heritage tomatoes, kalamata olives and buffalo mozzarella
4.50
GARLIC BREAD
butter 4.00
tomato 4.25
mozzarella and tomato 4.50
wild mushroom, mozzarella and truffle oil 5.00
rosemary and chilli, topped with san daniele ham, rocket and parmesan 5.00
ROCK OYSTERS
with shallot vinegar and tabasco - 3 for 8.00 / 6 for 15.00 / 9 for 22.00 / 12 for 29.00
CRISPY SQUID & KING PRAWNS
with lobster aïoli
6.50

Starters

Today's Soup
with freshly baked bread
4.50
PAN-FRIED KING PRAWNS
in a tomato, garlic and chilli sauce with toasted rustic bread
8.50
LITTLE PIE N PEAS
slow cooked brisket of beef in shortcrust pastry with proper mushy peas and red wine gravy
6.50
SEARED king SCALLOPS
with morphets farm black pudding, crispy pancetta, white grapes and a tarragon cream sauce
11.50
MUSHROOMS ON TOAST
wild and field mushrooms with garlic and cream on toasted rustic bread
6.00
CRAB & AVOCADO
avocado and lemon terrine with a crab cocktail, bloody mary dressing and sour dough crostini
6.50
RABBIT GNOCCHI
slow braised rabbit in a pancetta, white wine and mushroom cream sauce with buttered gnocchi
6.50
PEANUT & SESAME DUCK SATAY
with coconut rice rolls, pickled vegetables and toasted sesame seeds
8.50
CRISPY BUTTERMILK HALLOUMI
with an avocado & tomato salsa and paprika spiced tortillas
6.00
SEAFOOD PLATE
BLACKENED MISO SALMON
with asian coleslaw
LEMON MARINATED OCTOPUS
with saffron & confit garlic potato salad and crispy caperberries
ROCK OYSTER
with sherry shallot vinegar
9.50
BUTTERNUT SQUASH & COCONUT SPRING ROLL [V]
with coconut and tofu, served with an oriental salad, wasabi crème fraîche and ponzu dressing
6.00

Salads

TIGER PRAWN & AVOCADO
baby spinach and cos lettuce with grilled tiger prawns, avocado
salsa, black bean falafel, pepperdew peppers, and chipotle
mayonnaise
7.00/13.50
AROMATIC LAMB & HALLOUMI
cumin and thyme rubbed lamb skewers with crispy buttermilk
halloumi, roasted vegetables, mixed leaves and mint yoghurt
7.00/13.50
WARM GOATS’ CHEESE FRITTERS
yellison farm goats’ cheese fritter with toasted seeds and a salad of
balsamic baby beetroot, roasted butternut squash, red onion,
mixed leaves and pine nuts with a raspberry vinaigrette
6.50/11.50

Mains

SLOW BRAISED BEEF SHORT RIB
with pancetta & mushroom gravy, a macadamia nut & smoked bacon croquette and any two sides
17.50
TOMAHAWK PORK CHOP
with fennel puree, mini toffee apples and any two sides
15.50
GARLIC & THYME RUBBED CHICKEN
with a mushroom & tarragon cream sauce and any two sides
15.00
LANCASHIRE CHEESE & ONION PIE
served with a lancashire cheese & chive sauce and any two sides
12.00
MALAYAN CHICKEN
chargrilled chicken breast in a coconut, chilli & lime sauce with pak choi, edamame beans and red peppers served with wild & jasmine rice and a seeded chilli flatbread
14.50
PROPER CHEESE BURGER
hand-pressed, flat iron beef burger with black bomber cheddar, pickles and lashings of burger sauce, served with waldorf coleslaw and your choice of fries
12.00
Wild mushroom & feta roly-poly (V)
suet pastry (v) filled with feta cheese, braised leeks & wild mushrooms served with toasted pine nuts, sauteéd spinach, herb buttered new potatoes and a wild mushroom cream sauce
13.00

Fish

SWEET & SOUR MONKFISH
roast monkfish with a crab & coconut spring roll, sweet & sour blood orange sauce and oriental vegetables
19.00
SMOKED HADDOCK RISOTTO
locally smoked haddock and sautéed leek risotto with a soft poached egg
6.50/11.00
GRILLED LEMON SOLE
whole lemon sole with a lemon and caperberry butter sauce and any two sides
18.00
TURMERIC ROASTED COD LOIN
with bombay potatoes, wild & jasmine rice, homemade onion bhaji and mint yoghurt
16.00
ALBERT’S SEAFOOD PLATTER
LOBSTER & KING PRAWN RISOTTO
with crispy squid
BLACKENED SALMON
with miso dip
ROCK OYSTERS
with sherry shallot vinegar and tabasco
BEETROOT CURED SALMON
LEMON MARINATED OCTOPUS
with lobster aïoli
WHOLE TIGER PRAWNS
SOURDOUGH AND CROSTINI
35.00 PER PERSON minimum two people
LOBSTER & KING PRAWN RISOTTO
half a baked lobster with a risotto of pan-fried king prawns, cherry tomatoes and parmesan
23.50
ALBERT’S FISH & CHIPS
sustainably sourced battered cod fillet with proper mushy peas and homemade tartare sauce - if you’d like some bread & butter, just ask ALSO AVAILABLE WITH BATTERED HALLOUMI INSTEAD OF COD
14.00
PAN-FRIED SEA BASS
with your choice of a warm tomato & tarragon salsa or a lemon & dill cream sauce and any two sides
17.50

Grill

with any two sides

8oz SIRLOIN STEAK
a juicy, full flavour steak with a firm texture, recommended medium rare
19.00
10oz RIB-EYE STEAK
well marbled and intensely flavoured, recommended medium
22.00
7oz FILLET STEAK
the most tender steak, a premium cut, recommended rare
24.50
RUMP OF LAMB
served pink or cooked through
16.50
32OZ T-BONE STEAK
a truly impressive steak made up of both sirloin and fillet separated by a large bone. recommended medium-rare with peppercorn sauce and red wine, mushroom & pancetta gravy
30.00 PER PERSON
(for two people sharing)

Pizza

BUFFALO MOZZARELLA & TOMATO (V)
with fresh basil and sun-blushed tomatoes
9.00
PULLED CHILLI CHICKEN
with sticky plum sauce, spring onions, fresh coriander and chilli
11.00
KING PRAWN & CHORIZO
with avocado, crème fraîche, cherry tomatoes and wild rocket
11.00
SPICY SAUSAGE
‘nduja sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream
11.00
BLUE CHEESE & PARMA HAM
italian blue cheese with parma ham and red onion finished with rocket leaves and sun-blushed tomatoes
11.00
HOISIN DUCK
shredded aromatic duck with sweet hoisin and ginger dressing and mozzarella topped with oriental vegetables and fresh coriander (no tomato)
11.00
WILD MUSHROOM & GOATS CHEESE [V]
with walnut pesto, wilted baby spinach, and toasted pine nuts (no tomato)
10.00

Sides

DAUPHINOISE POTATOES
sliced potatoes baked with cream, garlic and gruyère
3.50
CHIPS
chunky, thin cut or sweet potato
3.50
SPRING ONION MASH
3.50
FRENCH BEANS
with shallot and mint butter
3.50
ROCKET & PARMESAN SALAD
with red onion, balsamic and toasted pine nuts
3.50
MAPLE GLAZED ROOT VEGETABLES
parsnips, celeriac and carrot
3.50
FENNEL & PANCETTA CABBAGE
3.50

Sauces

PEPPERCORN SAUCE
1.50
MUSHROOM & TARRAGON CREAM SAUCE
1.50
RED WINE, MUSHROOM & PANCETTA GRAVY
1.50
LANCASHIRE CHEESE & CHIVE SAUCE
1.50
WALNUT PESTO
1.50
CONFIT GARLIC CREAM SAUCE
1.50

Starters

WILD MUSHROOM & TRUFFLE SOUP [V]
with a goats cheese fritter
SMOKED HADDOCK FISHCAKES
locally smoked haddock fishcakes with a lemon, shallot and dill mayonnaise
POACHED EGG & ASPARAGUS SALAD [V]
with vegetarian black pudding, watercress and a sweet mustard dressing
ALBERT’S CHICKEN CAESAR
with cos lettuce, crispy pancetta, heritage tomatoes and parmesan crisps

Mains

ROAST RUMP OF BEEF
with roasted new potatoes, mash, tenderstem broccoli, french beans, carraway carrots and a red wine jus
SLOW ROAST PORK
with roasted new potatoes, mash, tenderstem broccoli, french beans, carraway carrots and a red wine jus
PAN-FRIED SEABASS
pan-fried seabass with a king prawn, courgette and cherry tomato risotto
SPINACH, AUBERGINE AND CHICKPEA CURRY
in a coconut, chilli & lime sauce with a hand pressed flatbread and wild & fragrant rice
GARLIC & THYME RUBBED CHICKEN
with spring onion mash, french beans and pancetta gravy

Desserts

Gluten free sticky toffee pudding (V)
with butterscotch sauce, toasted pecans, and longridge farm's vanilla ice cream
PASSIONFRUIT ETON MESS
with mango curd, fresh passionfruit & kiwi, coconut cream, meringue and macadamia nuts

Starters

SWEET & SOUR JACKFRUIT BAO BUN
with oriental salad and mirin dressing

Mains

SPINACH, AUBERGINE AND CHICKPEA CURRY
in a coconut, chilli & lime sauce with a hand pressed flatbread and wild & fragrant rice

Desserts

VEGAN ICE CREAM SUNDAE
with fresh berries, winter berry compote and toasted almonds

Starters

WILD MUSHROOM & TRUFFLE SOUP [V]
with a goats cheese fritter
SMOKED HADDOCK FISHCAKES
locally smoked haddock fishcakes with a lemon, shallot and dill mayonnaise
POACHED EGG & ASPARAGUS SALAD [V]
with vegetarian black pudding, watercress and a sweet mustard dressing
PEANUT & SESAME CHICKEN SATAY
grilled chicken breast with satay sauce, pickled vegetables, jasmine rice and toasted sesame seeds.

Mains

ROAST RUMP OF BEEF
with yorkshire pudding, roast potatoes, mash, caraway carrots, creamed spring greens, tenderstem broccoli, french beans and proper gravy
SLOW ROAST PORK
with crispy crackling, roast potatoes, mash, caraway carrots, creamed spring greens, tenderstem broccoli, french beans and proper gravy
PAN-FRIED SEABASS
pan-fried seabass with a king prawn, courgette and cherry tomato risotto
LANCASHIRE CHEESE & ONION PIE [V]
with a lancashire cheese & chive sauce, chunky chips and french beans or with all the sunday trimmings
ALBERT’S FISH & CHIPS
sustainably sourced battered cod fillet with proper mushy peas and homemade tartare sauce - if you’d like some bread & butter, just ask ALSO AVAILABLE WITH BATTERED HALLOUMI INSTEAD OF COD
GARLIC & THYME RUBBED CHICKen
with smoked bacon puy lentils, wild mushrooms, spinach and a lemon & dill sauce

Desserts

STICKY TOFFEE PUDDING
with butterscotch sauce, toasted pecans and longridge farm’s vanilla ice cream
Chocolate volcano
warm chocolate pudding with a gooey chocolate fondant centre served with longridge farm’s honeycomb ice cream
PASSIONFRUIT ETON MESS
with mango curd, fresh passionfruit & kiwi, coconut cream, meringue and macadamia nuts

Starters

SWEET & SOUR PORK BAO BUN
pulled pork in a blood orange sweet & sour sauce with oriental salad and mirin dressing
Today's Soup
with freshly baked bread
SPICED LAMB KOFTA
rolled in honey and pistachios, with a tomato and sweet paprika sauce, wild & jasmine rice and a hand pressed chilli flatbread
WILD MUSHROOM & TALEGGIO RISOTTO [V]
with crispy oyster mushrooms

Mains

COCONUT & LIME SEAFOOD CURRY
pan-fried sea bass, mussels and squid in an aromatic coconut, ginger and lime leaf curry with oriental vegetables and crispy sesame rice rolls
Today’s Fish
ask your server about today’s dish
Steak frites
a tenderised 5 oz rump steak with herb salted thin cut chips, watercress butter and peppercorn sauce
CHICKEN TROFIETTE
pan-fried chicken and trofiette pasta in a confit garlic cream sauce with toasted walnuts, wilted spinach and truffle oil
MISO, TOFU & MUSHROOM RAMEN [V]
a rich sesame and mushroom broth with marinated tofu, noodles, beansprouts, pac choi and a soft boiled egg
Albert’s fish & chips
sustainably sourced battered cod fillet with proper mushy peas and homemade tartare sauce - if you’d like some bread & butter, just ask ALSO AVAILABLE WITH BATTERED HALLOUMI INSTEAD OF COD (V)

Pizza

BUFFALO MOZZARELLA & TOMATO (V)
with fresh basil and sun-blushed tomatoes
SPICY SAUSAGE
‘nduja sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream
PULLED CHILLI CHICKEN
with sticky plum sauce, spring onions, fresh coriander and chilli
KING PRAWN & CHORIZO
with avocado, crème fraîche, cherry tomatoes and wild rocket
BLUE CHEESE & PARMA HAM
italian blue cheese with parma ham and red onion finished with rocket leaves and sun-blushed tomatoes
HOISIN DUCK
shredded confit duck with a sweet hoisin sauce, mozzarella, cucumber, spring onions and coriander (no tomato)
WILD MUSHROOM & GOATS CHEESE [V]
with walnut pesto, wilted baby spinach, and toasted pine nuts (no tomato)

Desserts

Cropwell bishop stilton (V)
With date & apple chutney and oat cake biscuits
STICKY TOFFEE PUDDING
with butterscotch sauce, toasted pecans and longridge farm’s vanilla ice cream
PASSIONFRUIT ETON MESS
with mango curd, fresh passionfruit & kiwi, coconut cream, meringue and macadamia nuts
Chocolate volcano
warm chocolate pudding with a gooey chocolate fondant centre served with longridge farm’s honeycomb ice cream

Nibbles

MARINATED BOSCAIOLA OLIVES
3.25
SOURDOUGH BREAD
with lightly salted butter
3.50
TOMATO & BASIL BRUSCHETTA
toasted rustic bread topped with walnut pesto, heritage tomatoes, kalamata olives and buffalo mozzarella
4.50
GARLIC BREAD
butter 4.00
tomato 4.25
mozzarella and tomato 4.50
wild mushroom, mozzarella and truffle oil 5.00
rosemary and chilli, topped with san daniele ham, rocket and parmesan 5.00
ROCK OYSTERS
with shallot vinegar and tabasco - 3 for 8.00 / 6 for 15.00 / 9 for 22.00 / 12 for 29.00
CRISPY SQUID & KING PRAWNS
with lobster aïoli
6.50

Starters

TODAY’S SOUP [V]
with gluten free bread
4.50
SEARED king SCALLOPS
with morphets farm black pudding, crispy pancetta, white grapes and a tarragon cream sauce
11.50
CRISPY BUTTERMILK HALLOUMI
with an avocado & tomato salsa and paprika spiced tortillas
6.00
PAN-FRIED KING PRAWNS
in a tomato, garlic and chilli sauce with toasted rustic bread
8.50
PEANUT & SESAME DUCK SATAY
with coconut rice rolls, pickled vegetables and toasted sesame seeds
8.50
RABBIT GNOCCHI
slow braised rabbit in a pancetta, white wine and mushroom cream sauce with buttered gnocchi
6.50
SEAFOOD PLATE
BLACKENED MISO SALMON
with asian coleslaw
LEMON MARINATED OCTOPUS
with saffron & confit garlic potato salad and crispy caperberries
ROCK OYSTER
with sherry shallot vinegar
9.50

Salads

TIGER PRAWN & AVOCADO
baby spinach and cos lettuce with grilled tiger prawns, avocado
salsa, black bean falafel, pepperdew peppers, and chipotle
mayonnaise
7.00/13.50
AROMATIC LAMB & HALLOUMI
cumin and thyme rubbed lamb skewers with crispy buttermilk
halloumi, roasted vegetables, mixed leaves and mint yoghurt
7.00/13.50
WARM GOATS’ CHEESE FRITTERS
yellison farm goats’ cheese fritter with toasted seeds and a salad of
balsamic baby beetroot, roasted butternut squash, red onion,
mixed leaves and pine nuts with a raspberry vinaigrette
6.50/11.50

Mains

ALBERT’S FISH & CHIPS
sustainably sourced battered cod fillet with proper mushy peas and homemade tartare sauce - if you’d like some bread & butter, just ask ALSO AVAILABLE WITH BATTERED HALLOUMI INSTEAD OF COD
14.00
GARLIC & THYME RUBBED CHICKEN
with a mushroom & tarragon cream sauce and any two sides
15.00
LOBSTER & KING PRAWN RISOTTO
half a baked lobster with a risotto of pan-fried king prawns, cherry tomatoes and parmesan
23.50
GRILLED LEMON SOLE
whole lemon sole with a lemon and caperberry butter sauce and any two sides
18.00
TURMERIC ROASTED COD LOIN
with bombay potatoes, wild & jasmine rice, homemade onion bhaji and mint yoghurt
16.00
Wild mushroom & feta roly-poly (V)
suet pastry (v) filled with feta cheese, braised leeks & wild mushrooms served with toasted pine nuts, sauteéd spinach, herb buttered new potatoes and a wild mushroom cream sauce
13.00
SLOW BRAISED BEEF SHORT RIB
with pancetta & mushroom gravy, a macadamia nut & smoked bacon croquette and any two sides
17.50
SWEET & SOUR MONKFISH
roast monkfish with a crab & coconut spring roll, sweet & sour blood orange sauce and oriental vegetables
19.00

Grill

with any two sides

32OZ T-BONE STEAK
a truly impressive steak made up of both sirloin and fillet separated by a large bone. recommended medium-rare with peppercorn sauce and red wine, mushroom & pancetta gravy
30.00 PER PERSON
(for two people sharing)
7oz FILLET STEAK
the most tender steak, a premium cut, recommended rare
24.50
8oz SIRLOIN STEAK
a juicy, full flavour steak with a firm texture, recommended medium rare
19.00
10oz RIB-EYE STEAK
well marbled and intensely flavoured, recommended medium
22.00
RUMP OF LAMB
served pink or cooked through
16.50

Pizza

BUFFALO MOZZARELLA & TOMATO (V)
with fresh basil and sun-blushed tomatoes
9.00
BLUE CHEESE & PARMA HAM
italian blue cheese with parma ham and red onion finished with rocket leaves and sun-blushed tomatoes
11.00
KING PRAWN & CHORIZO
with avocado, crème fraîche, cherry tomatoes and wild rocket
11.00
SPICY SAUSAGE
‘nduja sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream
11.00
PULLED CHILLI CHICKEN
with sticky plum sauce, spring onions, fresh coriander and chilli
11.00
HOISIN DUCK
shredded aromatic duck with sweet hoisin and ginger dressing and mozzarella topped with oriental vegetables and fresh coriander (no tomato)
11.00
WILD MUSHROOM & GOATS CHEESE [V]
with walnut pesto, wilted baby spinach, and toasted pine nuts (no tomato)
10.00

Burgers

served with homemade coleslaw and thin cut chips

CLASSIC BURGER
our handmade 100% british rump steak served in a brioche bun with tomato, pickled gherkin and cos lettuce simply chargrilled with lashings of burger sauce
11.00
MUSHROOM & BLUE CHEESE BURGER
classic beef burger with grilled mushrooms, mayonnaise and melting cropwell bishop cheese topped with rocket
12.00
HALLOUMI & ROASTED VEGETABLE BURGER
buttermilk soaked crispy halloumi, roasted red pepper, chilli jam and mint yogurt in a brioche bun
11.00
PROPER CHEESE BURGER
hand-pressed, flat iron beef burger with black bomber cheddar, pickles and lashings of burger sauce, served with waldorf coleslaw and your choice of fries
12.00

Sides

ROSEMARY ROAST POTATOES [V]
3.50
CHIPS
chunky, thin cut or sweet potato
3.50
SPRING ONION MASH
3.50
FRENCH BEANS
with shallot and mint butter
3.50
ROCKET & PARMESAN SALAD
with red onion, balsamic and toasted pine nuts
3.50
MAPLE GLAZED ROOT VEGETABLES
parsnips, celeriac and carrot
3.50

Sauces

MUSHROOM & TARRAGON CREAM SAUCE
1.50
RED WINE, MUSHROOM & PANCETTA GRAVY
1.50
PEPPERCORN SAUCE
1.50
LANCASHIRE CHEESE & CHIVE SAUCE
1.50
WALNUT PESTO
1.50

Brunch

served until 2pm

STEAK AND EGGS
a tenderised 5oz rump steak with herb salted sautéed potatoes and poached free range eggs
8.00
EGGS FLORENTINE
toasted english muffin, two poached eggs and sautéed spinach topped with hollandaise sauce
7.00
EGGS BENEDICT
toasted english muffin, two poached eggs and roast ham topped with hollandaise sauce
7.00
SMOKED SALMON AND SCRAMBLED EGGS
beetroot cured salmon with capers and lemon on granary toast
7.50
avocado on toast
avocado, tomato and red onion salsa on granary toast topped with a poached egg and crispy pancetta
7.00