Terrine of chicken liver paté encased in confit chicken leg with sour dough toast.
Deep fried Whitebait, lemon wedge and tartare sauce.
Pan fried Bury Black Pudding on an apple and potato rosti, mustard cream sauce, topped with a poached egg.
Sautéd field Mushroom Bruschetta finished with Blackstick blue cheese. V
Seafood Duo – Smoked haddock rarebit with fish broth and bread to dunk.
Glazed Goat’s Cheese with a trio of beetroot and pea shoot salad. V
Classic prawn cocktail, Bloody Mary sauce and brown bread.
Croquettes of confit duck, celeriac remoulade and air dried ham.
Salmon and leek fishcakes, horseradish crème fraiche, and kiln roasted salmon.
Fresh Soup of the Day with crusty bread.
Pub Classic Mains
Beer battered fish, hand cut chips, homemade mushy peas and tartare sauce.
Bowland steak & real ale short crust pie with rich onion gravy, choice of potatoes and mushy peas.
Chef’s famous three cheese and onion pie, choice of potatoes and baked beans. V
Feildens fish pie, fresh fish and prawns bound in a rich cheese sauce topped with buttery mash and creamed petit pois.
Bangers and mash – trio of local pork sausages on mustard mash with rich onion gravy.
Early Bird Offer – Classic main + any starter on this menu, £9.95, add a dessert for £1, Monday to Friday 12 noon to 3pm, 5pm to 6.30pm.