£ 69 per person for aperitif, canapés and three courses
Optional £6 per person supplement - tea/coffee and petit fours
On Arrival
Glass of Charles Heidsieck Champagne with a selection of Chef's canapes
To Start
(V) Risotto of Roast Lancashire beetroot with caramelised onions, English asparagus, Jerusalem artichokes and parmesan crisps
'Tiramisu' of Filey crab, papaya and mango with Mascarpone, Keta caviar and a seaweed tuille
Seared King scallop with cauliflower puree, ‘Morcilla’ Sauternes dressing and Granny Smith apple and Nasturtium salad
Pan-fried loin, confit leg and shoulder of Lancashire rabbit with sauté spinach, Pied Bleu mushrooms and Tarragon jus
Main
A plate of Calum Edge’s St. Asaph lamb; pan-roast loin, sweetbreads and hay-roast rump, Birchall's Farm potatoes, new season peas, feves and Baby Gem lettuce with shallot puree
Fricasee of rump and charred loin of veal with Smithy's Southport mushrooms, Cippolini onions, asparagus and crushed Jersey Royals
Fresh Market Fish of the day
Pressed gateau of Provencal vegetables and Feta cheese with new season asparagus and black olive dressing
Cheese
Optional cheese course from our British and
European selection course from the trolley served with quince, truffle scented “two cathedrals honey” and seasonal fruit
14.5 £
Dessert
Theme on caramel - to include; Apple and toffee mille feuille, salted caramel ice cream bordelou and a sesame tuille
'Yoghurt and Honey' - to include; heather honey cake, yoghurt pannacotta and Baked Alaska with Cornflowers
Brioche Pain Perdhu with roast pineapple, pomegranate molasses, vanilla mascarpone and a white chocolate shard
Lemon curd and raspberry Pavlova with Turkish Delight ice cream