worsley

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If you would like to book a table for 10 or more, please contact our reservations team here

Albert's Worsley

Find us

East Lancashire Road,
Swinton,
M27 0AA

Bar times

Mon – Thursday: 11.30am -11pm
Friday: 11.30am-12am
Saturday: 10am-12am
Sunday: 10am-10.30pm

Restaurant times

Mon – Thursday: 12noon – 10pm
Friday: 12noon – 10.30pm
Saturday: 10am – 11pm
Sunday: 10am – 9.30pm

Contact us

0161 794 1234
reservations@albertsworsley.com

Parking

We have free parking in our customers car park accessed off Worsley Road (via Kildare Road) and the westbound East Lancashire Road.

Starters

Today's Soup
with freshly baked bread
CRISPY SQUID
with nasi goreng & broccoli risotto
ASPARAGUS & BEETROOT CURED SALMON TART
with a horseradish & spring onion potato salad and crispy caper berries
MUSHROOMS ON TOAST
wild and field mushrooms with garlic and cream on toasted rustic bread
ALBERT’S CHICKEN CAESAR SALAD
with cos lettuce, crispy pancetta, heritage tomatoes and parmesan crisps

Mains

Today's Fish
ask your server about today's fish
STONE BAKED PIZZA
choose any from our full selection
confit duck hash
with black pudding, sautéed potatoes, wholegrain mustard cream and a fried egg
STEAK FRITES
a tenderised 5 oz rump steak with herb salted thin cut chips, watercress butter and peppercorn sauce
WALNUT PESTO TROFIETTE
trofiette pasta in a confit garlic cream sauce with chargrilled artichokes, toasted walnuts, wilted spinach and truffle oil
5.50/10.00
GARLIC & THYME RUBBED CHICKEN
with a mushroom & tarragon cream sauce and any two sides
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

Pizzas

BUFFALO MOZZARELLA & TOMATO
with fresh basil and sun-blushed tomatoes
ARTICHOKE, WILD MUSHROOM & ROSEMARY
with garlic butter, porcini mushrooms and roasted shallots finished with watercress (no tomato)
PULLED CHILLI CHICKEN
with sticky plum sauce, spring onions, fresh coriander and chilli
SPICY SAUSAGE
‘nduja sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream
BLUE CHEESE & PARMA HAM
italian blue cheese with parma ham and red onion finished with rocket leaves and sun-blushed tomatoes
HOISIN DUCK
shredded aromatic duck with sweet hoisin and ginger dressing and mozzarella topped with oriental vegetables and fresh coriander (no tomato)

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
ALBERT’S LEMON TART
with rhubarb compôte, cornish clotted cream and summer fruit coulis

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

Starters

Today's Soup
with freshly baked bread
4.50
CRISPY DUCK EGG
with brioche soldiers, shallot purée, shaved truffles and truffle oil
6.50
PAN-FRIED KING PRAWNS
in a tomato, garlic and chilli sauce with toasted rustic bread
8.00
MUSHROOMS ON TOAST
wild and field mushrooms with garlic and cream on toasted rustic bread
6.00
PEANUT & SESAME DUCK SATAY
with coconut rice rolls, pickled vegetables and toasted sesame seeds
8.00
CRISPY BUTTERMILK HALLOUMI
with an avocado & tomato salsa and paprika spiced tortillas
6.00
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
crispy haggis, asparagus and broad beans with a lemon and dill
infused cream and truffle oil
11.50
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 & SPICY CHIPOTLE
grilled tiger prawns with avocado salsa, black bean falafel,
pepperdew peppers and spicy mayonnaise
7.00/13.50
ALBERT’S CHICKEN CAESAR
with cos lettuce, crispy pancetta, heritage tomatoes and parmesan crisps
6.50/11.50
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

STICKY BEEF SHORTRIB
with a soy & burnt orange glaze, coconut rice rolls and an oriental salad, served with wasabi crème fraîche
17.50
LANCASHIRE CHEESE & ONION PIE
served with a lancashire cheese & chive sauce and any two sides
12.00
TOMAHAWK PORK CHOP
with fennel puree, mini toffee apples and any two sides
15.50
WALNUT PESTO TROFIETTE
trofiette pasta in a confit garlic cream sauce with chargrilled artichokes, toasted walnuts, wilted spinach and truffle oil
5.50/10.00
GARLIC & THYME RUBBED CHICKEN
with a mushroom & tarragon cream sauce and any two sides
15.00
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
classic burger with ‘black bomber’ mature cheddar and lashings of burger sauce
12.00

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
MOULES FRITES
steamed scottish mussels in a white wine, garlic and cream sauce with herb salted thin cut chips and sourdough bread
12.00
ROASTED SALMON
with king prawns and mussels in a light seafood bisque with tenderstem broccoli, heritage tomatoes and saffron potatoes
16.50
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

30oz TOMAHAWK STEAK
a truly impressive rib steak served on the bone - succulent, tender and beautifully marbled, recommended medium
served with peppercorn sauce and red wine, mushroom & pancetta gravy - £30.00 PER PERSON (for two people sharing)
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
19.00
7oz FILLET STEAK
the most tender steak, a premium cut, recommended rare
24.50
RUMP OF LAMB
served pink or cooked through
16.50

Pizza

BUFFALO MOZZARELLA & TOMATO
with fresh basil and sun-blushed tomatoes
9.00
ARTICHOKE, WILD MUSHROOM & ROSEMARY
with garlic butter, porcini mushrooms and roasted shallots finished with watercress (no tomato)
10.00
PULLED CHILLI CHICKEN
with sticky plum sauce, spring onions, fresh coriander and chilli
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

Sides

DAUPHINOISE POTATOES
3.50
CHIPS
chunky, thin cut or sweet potato
3.50
SPRING ONION MASH
3.50
HERB BUTTERED NEW POTATOES
3.50
ROAST BUTTERNUT SQUASH
with garlic and chilli
3.50
STEAMED TENDERSTEM BROCOLLI
with lemon butter, toasted almonds and parmesan
3.50
FRENCH BEANS
with shallot and mint butter
3.50
ROCKET & PARMESAN SALAD
with red onion, balsamic and toasted pine nuts
3.50

Sauces

GARLIC & CHILLI BUTTER
1.50
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
HONEY & MUSTARD GRAVY
1.50

LITTLE ONES - All £4.50

HOMEMADE BEETROOT HUMMUS
with fresh veggie sticks and flatbread
CHEESY TOMATO PASTA TWIRLS
TWO FREE RANGE POACHED EGGS
with buttered soldiers

BIGGER ONES - All £7.50

FISH & CHIPS
lightly battered fresh cod fingers with thin cut chips and mushy 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

ICE CREAM SUNDAE
chocolate chip and vanilla ice cream with chocolate sauce, brownie chunks and squirty cream
BANANA AND STRAWBERRY SKEWERS
with chocolate dipping sauce
ALBERT’S BROWNIE BITES

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
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
CRAB, COCONUT & VERMICELLI NOODLE SPRING ROLL
with sweet and sour blood orange sauce
6.50

Sharer Boards

Sharer Boards
CHOOSE FROM EITHER
1 - peppered pastrami, garstang white cheese, beetroot hummus, walnut, basil & parmesan dip, asparagus, cucumber & carrot crudités, marinated italian vegetables, sourdough bread and crostitni
OR
2 - tempura king prawns and calamari with chipotle mayonnaise, crispy buttermilk halloumi with roasted vegetable salad, seeded chilli flatbread with avocado salsa and mint yoghurt

FOR TWO AS A MEAL OR FOUR AS A SNACK
17.00

Extras

CHIPS
chunky, thin cut or sweet potato
3.50
SOURDOUGH BREAD
with lightly salted butter
3.50
ROCKET & PARMESAN SALAD
with red onion, balsamic and toasted pine nuts
3.50
SPRING ONION POTATO SALAD
3.50

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
with freshly baked bread
4.50
MUSHROOMS ON TOAST
wild and field mushrooms with garlic and cream on toasted rustic bread
6.00
MOULES MARINIÈRE
steamed scottish mussels in a white wine, garlic and cream sauce with gluten free bread - Lge £12.00
6.50
PAN-FRIED KING PRAWNS
in a tomato, garlic and chilli sauce with toasted rustic bread
8.00
SMOKED HADDOCK RISOTTO
locally smoked haddock and sautéed leek risotto with a soft poached egg
6.50/11.00

Salads

ALBERT’S CHICKEN CAESAR
with cos lettuce, crispy pancetta, heritage tomatoes and parmesan crisps
6.50/11.50
AROMATIC LAMB & HALLOUMI
cumin and thyme rubbed lamb skewers with crispy buttermilk
halloumi, roasted vegetables, mixed leaves and mint yoghurt
7.00/13.50
GOATS’ CHEESE
yellison farm goats’ cheese with a salad of balsamic baby beetroot, red onion, mixed leaves and pine nuts with a raspberry vinaigrette - Lge £11.50
6.50

Mains

TOMAHAWK PORK CHOP
with fennel puree, mini toffee apples and any two sides
15.50
BUTTERNUT SQUASH & CHICKPEA CURRY
in an aromatic coconut, ginger and lime leaf curry with oriental vegetables and wild & jasmine rice
12.50
MALAYAN CHICKEN
chargrilled chicken breast in a coconut, chilli & lime sauce with pak choi, edamame beans and red peppers served with wild & jasmine rice and a seeded chilli flatbread
14.50
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
LOBSTER & KING PRAWN RISOTTO
half a baked lobster with a risotto of pan-fried king prawns, cherry tomatoes and parmesan
23.50

Grill

with any two sides

30oz TOMAHAWK STEAK
a truly impressive rib steak served on the bone - succulent, tender and beautifully marbled, recommended medium
served with peppercorn sauce and red wine, mushroom & pancetta gravy - £30.00 PER PERSON (for two people sharing)
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
19.00
7oz FILLET STEAK
the most tender steak, a premium cut, recommended rare
24.50
RUMP OF LAMB
served pink or cooked through
16.50

Pizza

BUFFALO MOZZARELLA & TOMATO
with fresh basil and sun-blushed tomatoes
9.00
ARTICHOKE, WILD MUSHROOM & ROSEMARY
with garlic butter, porcini mushrooms and roasted shallots finished with watercress (no tomato)
10.00
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

Sides

DAUPHINOISE POTATOES
3.50
SPRING ONION MASH
3.50
HERB BUTTERED NEW POTATOES
3.50
STEAMED TENDERSTEM BROCOLLI
with lemon butter, toasted almonds and parmesan
3.50
FRENCH BEANS
with shallot and mint butter
3.50
ROCKET & PARMESAN SALAD
with red onion, balsamic and toasted pine nuts
3.50

Sauces

GARLIC & CHILLI BUTTER
1.50
RED WINE, MUSHROOM & PANCETTA GRAVY
1.50
WALNUT PESTO
1.50
HONEY & MUSTARD GRAVY
1.50

Desserts

MANGO & COCONUT CHEESECAKE
with roasted cashew nuts, mango syrup and fresh blueberries
7.50
LONGRIDGE FARM’S ICE CREAM
choose from vanilla, honeycomb or chocolate
6.00
Sticky Toffee Pudding
with butterscotch sauce, toasted pecans, and longridge farm's vanilla ice cream
6.50

Starters

MUSHROOMS ON TOAST
wild and field mushrooms with garlic and cream on toasted rustic bread
6.00
TOMATO & BASIL BRUSCHETTA
toasted rustic bread topped with walnut pesto, heritage tomatoes, kalamata olives and buffalo mozzarella
4.50
TOFU & SHIITAKE SKEWER
with black sesame seeds and beetroot hummus
6.00

Mains

BUTTERNUT SQUASH & CHICKPEA CURRY
in an aromatic southern thai curry sauce with edamame beans and wild & jasmine rice
12.00
BLACK BEAN FALAFELS
with pan-fried tofu, pepperdew peppers, avocado salsa and spicy chipotle oil
12.00
VEGAN PIZZA
artichokes, roasted vegetables, olives, sunblush tomatoes and red chilli on a dairy free base, with tomato sauce and fresh wild rocket
12.00

Desserts

DARK CHOCOLATE & FIG TORTE
with marinated figs and rum syrup, served with vegan vanilla ice cream
7.50
MANGO & COCONUT CHEESECAKE
with roasted cashew nuts, mango syrup and fresh blueberries
7.50
VEGAN ICE CREAM SUNDAE
with summer frout coulis
7.50

PRIVATE DINING ROOM

THE HAROLD RILEY ROOM
Situated on the ground floor of our main restaurant, our private dining room
is perfect for private lunches or dinners or drinks receptions.

The Harold Riley Room can accommodate up to 40 people and also features
its own heated terrace which is the perfect alfresco area in which to enjoy
pre-dinner drinks or to let the outside in during the summer months.

WHITE CHOCOLATE & PISTACHIO PROFITEROLES
with salted caramel
6.50
espresso panna cotta
with a warm pouring chocolate and hazelnut brittle
6.50
Chocolate Volcano
warm chocolate pudding with a gooey chocolate fondant centre served with longridge farm’s honeycomb ice cream
6.50
Sticky Toffee Pudding
with butterscotch sauce, toasted pecans, and longridge farm's vanilla ice cream
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 rhubarb chutney, crostinis and oat cakes
6.50
BANOFFEE SPLIT
caramelised banana with vanilla ice cream, almond biscuit crumb and a mini toffee milkshake
6.50
ALBERT’S LEMON TART
with rhubarb compôte, cornish clotted cream and summer fruit coulis
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

espresso martini
vodka, kahlua and vanilla syrup are mixed with espresso to create this intense, late night pick-me-up!
8.00
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
tiramisu martini
amaretto and baileys with a strong shot of coffee shaken with double cream and garnished with grated chocolate
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
2.50
americano
2.50
espresso
2.50
double espresso
2.75
cappuccino
2.75
flat white
2.75
macchiatto
2.75
cafe latté
2.75

Latte

chocolate orange latte
espresso and steamed milk laced with baileys and cointreau
5.00
baileys latte
espresso, steamed milk and baileys cream liqueur
5.00
VANILLA LATTE
espresso, steamed milk and vanilla flavour syrup
3.25

Hot Chocolate

the works
chocolate and steamed milk with mini marshmallows and cream
3.35
after eight
with crème de menthe and baileys
4.35
vanilla iced chocolate
chocolate and vanilla syrup shaken over ice with chilled milk
3.50

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 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
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, poached free range egg, sautéed spinach topped with hollandaise
7.00
EGGS BENEDICT
toasted english muffin, poached free range eggs and roasted 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
BACON AND EGGS
grilled back bacon served with two poached eggs, grilled tomato and granary toast
6.50

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

Children

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

Starters

Today's Soup
with freshly baked bread
ALBERT’S CHICKEN CAESAR SALAD
with cos lettuce, crispy pancetta, heritage tomatoes and parmesan crisps
CRISPY SQUID
with nasi goreng & broccoli risotto
MUSHROOMS ON TOAST
wild and field mushrooms with garlic and cream on toasted rustic bread

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
LANCASHIRE CHEESE & ONION PIE
served with a lancashire cheese & chive sauce and any two sides
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

Desserts

Sticky Toffee Pudding
with butterscotch sauce, toasted pecans, and longridge farm's vanilla ice cream
ALBERT’S LEMON TART
with rhubarb compôte, cornish clotted cream and summer fruit coulis
Chocolate Volcano
warm chocolate pudding with a gooey chocolate fondant centre served with longridge farm’s honeycomb ice cream

Starters

Today's Soup
with freshly baked bread
CRISPY SQUID
with nasi goreng & broccoli risotto
ASPARAGUS & BEETROOT CURED SALMON TART
with a horseradish & spring onion potato salad and crispy caper berries
MUSHROOMS ON TOAST
wild and field mushrooms with garlic and cream on toasted rustic bread
ALBERT’S CHICKEN CAESAR SALAD
with cos lettuce, crispy pancetta, heritage tomatoes and parmesan crisps

Mains

Today's Fish
ask your server about today's fish
STONE BAKED PIZZA
choose any from our full selection
confit duck hash
with black pudding, sautéed potatoes, wholegrain mustard cream and a fried egg
STEAK FRITES
a tenderised 5 oz rump steak with herb salted thin cut chips, watercress butter and peppercorn sauce
WALNUT PESTO TROFIETTE
trofiette pasta in a confit garlic cream sauce with chargrilled artichokes, toasted walnuts, wilted spinach and truffle oil
5.50/10.00
GARLIC & THYME RUBBED CHICKEN
with a mushroom & tarragon cream sauce and any two sides
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

Pizzas

BUFFALO MOZZARELLA & TOMATO
with fresh basil and sun-blushed tomatoes
ARTICHOKE, WILD MUSHROOM & ROSEMARY
with garlic butter, porcini mushrooms and roasted shallots finished with watercress (no tomato)
PULLED CHILLI CHICKEN
with sticky plum sauce, spring onions, fresh coriander and chilli
SPICY SAUSAGE
‘nduja sausage and pepperoni with red & yellow peppers, red onion, coriander and sour cream
BLUE CHEESE & PARMA HAM
italian blue cheese with parma ham and red onion finished with rocket leaves and sun-blushed tomatoes
HOISIN DUCK
shredded aromatic duck with sweet hoisin and ginger dressing and mozzarella topped with oriental vegetables and fresh coriander (no tomato)

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
ALBERT’S LEMON TART
with rhubarb compôte, cornish clotted cream and summer fruit coulis

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
CRISPY DUCK EGG
with brioche soldiers, shallot purée, shaved truffles and truffle oil
6.50
PAN-FRIED KING PRAWNS
in a tomato, garlic and chilli sauce with toasted rustic bread
8.00
MUSHROOMS ON TOAST
wild and field mushrooms with garlic and cream on toasted rustic bread
6.00
PEANUT & SESAME DUCK SATAY
with coconut rice rolls, pickled vegetables and toasted sesame seeds
8.00
CRISPY BUTTERMILK HALLOUMI
with an avocado & tomato salsa and paprika spiced tortillas
6.00
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
crispy haggis, asparagus and broad beans with a lemon and dill
infused cream and truffle oil
11.50
TOFU & SHIITAKE SKEWER
with beetroot hummus, black sesame seeds and a seeded chilli flatbread
6.00
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 & SPICY CHIPOTLE
grilled tiger prawns with avocado salsa, black bean falafel,
pepperdew peppers and spicy mayonnaise
7.00/13.50
ALBERT’S CHICKEN CAESAR
with cos lettuce, crispy pancetta, heritage tomatoes and parmesan crisps
6.50/11.50
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

ROAST COD LOIN
with prawn & crayfish ravioli, fresh clams, spring vegetables and a light buttermilk sauce
17.00
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
BUTTERNUT SQUASH & WHITE TRUFFLE DUMPLINGS
in an aromatic southern thai curry sauce with pak choi and edamame beans
12.00
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
SADDLE OF RABBIT
wrapped in air-dried ham with apple & blackcurrant stuffing, wild mushroom & mustard 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
19.00
7oz FILLET STEAK
the most tender steak, a premium cut, recommended rare
24.50
RUMP OF LAMB
served pink or cooked through
16.50

Sauces

GARLIC & CHILLI BUTTER
1.50
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
HONEY & MUSTARD GRAVY
1.50

Pizza

BUFFALO MOZZARELLA & TOMATO
with fresh basil and sun-blushed tomatoes
9.00
ARTICHOKE, WILD MUSHROOM & ROSEMARY
with garlic butter, porcini mushrooms and roasted shallots finished with watercress (no tomato)
10.00
PULLED CHILLI CHICKEN
with sticky plum sauce, spring onions, fresh coriander and chilli
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

Sides

DAUPHINOISE POTATOES
3.50
CHIPS
chunky, thin cut or sweet potato
3.50
SPRING ONION MASH
3.50
HERB BUTTERED NEW POTATOES
3.50
ROAST BUTTERNUT SQUASH
with garlic and chilli
3.50
STEAMED TENDERSTEM BROCOLLI
with lemon butter, toasted almonds and parmesan
3.50
FRENCH BEANS
with shallot and mint butter
3.50
ROCKET & PARMESAN SALAD
with red onion, balsamic and toasted pine nuts
3.50

Brunch

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, poached free range egg, sautéed spinach topped with hollandaise
7.00
EGGS BENEDICT
toasted english muffin, poached free range eggs and roasted ham topped with hollandaise sauce
7.00
SMOKED SALMON AND SCRAMBLED EGGS
beetroot cured salmon with capers and lemon on granary toast
7.50

Burgers

CLASSIC BURGER
our handmade burger simply chargrilled with lashings of burger sauce
11.00
PROPER CHEESE BURGER
classic burger with ‘black bomber’ mature cheddar and lashings of burger sauce
12.00
MUSHROOM & BLUE CHEESE BURGER
classic beef burger with grilled mushrooms, mayonnaise and melting cropwell bishop cheese topped with rocket
11.50
HALLOUMI & ROASTED VEGETABLE BURGER
buttermilk soaked crispy halloumi, roasted red pepper, chilli jam and mint yogurt in a brioche bun with herb salted thin cut chips and chunky coleslaw
11.00