Hot Entrées
Fisherman’s Pie
French style, ‘Coq au Vin,’
Beef Bourguignon
Smoked Haddock Hollandaise, creamy mashed potatoes
Lancashire Hotpot, red cabbage
Shepherd’s Pie, beetroot
Vegetable stew, herb dumplings (v)
Tomato and bean Provencal, (v)
Country vegetable gratin (v)
Broccoli, pimento and mushroom pasta bake, fresh Parmesan (v)
Served with fresh market vegetables of the season
Hot Puddings
Home grown Rhubarb topped with Crumble
Baked Jam Roly Poly
Bramley Apple Pie
Rich Chocolate Sponge
All the above offered with creamy custard or ice cream
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