T H E

P H E A S A N TI N N

A L L I T H WA I T E

To Start

Chestnut, parsnip and rosemary soup finished with parsnip crisps.

Fisherman’s platter- prawns in Marie Rose sauce, poached salmon pate and chilled flakes of hot smoked salmon with

brown bread and butter.

Pork trio - shredded pork and black pudding croquette, Jack Daniel’s pork rib and mini honey and thyme roasted sausages

with caramelised apple purée.

Sweet red wine poached pear, blue cheese and candied walnut salad with balsamic glaze.

The Main Event

Peter Willacy’s Fylde coast butter roasted turkey breast and leg meat with bacon wrapped chipolata roll and chestnut stuffing.

Higginson’s roasted topside of beef and Yorkshire pudding with a rich meat gravy and fiery horseradish.

Roasted Salmon fillet with gin preserved lemon, dill, thyme and chilli.

Chestnut, spinach, leek and blue cheese en croute.

To Finish

Traditional Christmas pudding with brandy soaked fruits. Served with English cream and Courvoisier sauce.

Rich triple chocolate brownie with honeycomb, Belgian chocolate sauce and vanilla ice-cream.

Vanilla creme brûlée with raspberries and a Belgian white chocolate cookie.

A selection of regional cheese, biscuits, butter and chutney.

To Start

Broccoli and blue cheese soup with sea salt and black pepper croutons

Prawns in Marie Rose sauce with flakes of hot smoked salmon and brown bread and butter

Pulled pork and Lancashire black pudding croquette with chorizo jam.

Spiced cauliflower fritters with spiced mango Mayo.

The Main Event

Slow roasted honey glazed pork belly with pulled pork and black pudding bon bons with grain mustard

mash, crackling and a cider and fennel sauce. (£3 supplement)

Beef rengdang- a fragrant Indonesian curry with coconut milk and chillies. Served with white rice.

Cumbrian chicken and wild mushroom roulade with wholegrain mustard sauce with twice cooked chips

in beef dripping.

King prawn and chorizo linguine in a tomato, chilli and white wine sauce finished with Parmesan

shavings.

Wild mushroom risotto with Parmesan shavings.

Desserts

Rich chocolate brownie with raspberry sorbet, Belgian white chocolate sauce and raspberry

compote.

Cartmel sticky toffee pudding with Brucciani vanilla ice cream.

Potted melon with mojito jelly and zesty lime cream.

A selection of regional cheese, biscuits, butter and red onion marmalade

Starter

Petit pois and pancetta soup

Smoked salmon and lemon croquettes with a sweet pickle and cucumber salad

Mini pork sausages roasted with honey and thyme served with grain mustard mayo

Courgette fritters with zesty lime cream cheese

Main

Lakeland venison haunch with butternut squash purée, haggis bon bons, fondant potato and a redcurrant and thyme sauce (£5 supplement).

Fresh pan fried seabass fillet with shellfish butter upon a smoked salmon and lemon potato cake.

Boeuf bourguignon - slow braised beef in a rich red wine sauce with pancetta, shallots and garlic. Served

with white rice.

Cumbrian chicken breast wrapped in streaky bacon with a creamy blue cheese sauce. Served with twice

cooked beef dripping chips.

Halloumi pakora in pitta bread with jalfrezi mayo, mango chutney and raita. Served with a cucumber,

lime and coriander salad.

Dessert

Lemon Duo - zesty lemon posset with English whipped cream and mini lemon meringue pie.

Belgian chocolate torte with peanut brittle and peanut butter and chocolate ice-cream.

Cartmel sticky toffee pudding with vanilla ice cream.

A selection of regional cheese, biscuits, butter and red onion marmalade.

£74.95 Adults £39.95 Under 16s BOOKING AND PRE-ORDER ESSENTIAL - £30 DEPOSIT

£39.95 per head BOOKING AND PRE-ORDER ESSENTIAL - £20 DEPOSIT

Friday 11th February 2022 8pm £35 per head BOOKING AND PRE-ORDER ESSENTIAL - £10 DEPOSIT

CHRISTMAS DAY LUNCH NEW YEARS EVE DINNER VALENTINES WITH DUNCAN HEATHER

Festive turkey meals available

throughout December on the specials board.

Halloween Family Tea

Sharing Mixed Starter Onion bhaji, chicken or halloumi pakora, vegetable samosa, poppadum and dips.

Main Course - Choose one of the following: Chicken breast stuffed with coriander, tomato and mosala mash in a medium hot

tikka masala style curry sauce.Crispy turmeric confit duck leg with spinach korma and straw potatoes

Green pea and sweetcorn fritter with spiced cauliflower and a rocket and mango salad finished with a tamarind glaze, jalfrezi sauce and vegetable crisps

Salmon fillet with spiced wilted spinach, tomato and tamarind sauce, served with pilau rice and naan bread.

Sharing Mixed Dessert Payasam - cardamom bread and butter pudding with raisins,

coconut and lime parfait and sorbets.

Sharing Mixed Starter Duck and hoi sin spring rolls, chicken satay, salt n pepper chicken wings, prawn

and pork dumpling with prawn crackers and dipping saucesVegetarian Mixed Starter

Tempura vegetables, mushroom satay, vegetable spring rolls and dipping sauces

Main Course - Choose one of the following: Crispy chilli beef Thai style salad - with lime juice, lemongrass, chillies, tomatoes

and onionsSiamese garlic chicken or seafood - garlic, pepper and onions with egg fried rice.

Crispy duck leg - with hoisin sauce, pancakes, cucumber and spring onions.Chicken or vegetable Thai green curry - a medium spiced coconut curry with

jasmine steamed rice.Honey roasted belly pork bites - upon spiced Singapore noodles.

Sharing Mixed Dessert Mango sticky rice, banana and pineapple fritters drizzled with honey and served

with coconut ice-cream

Meat Jack Daniel’s BBQ marinaded pork ribs,

Meatballs in a spicy marinara sauce, Chip shop sausage with curried mayo,

Mini black pudding fritters with sea salt and hp relish, Salt ‘n’ pepper crispy chicken,

Mini Higginson’s pork sausages with grain mustard mayo

Fish King prawns sauté in garlic and chilli butter,

Beer battered haddock goujons with tartare sauce, Crispy king prawns with Vietnamese dipping sauce,

Wholetail breaded scampi and tartare sauce, Prawns in Marie Rose sauce upon shredded lettuce.

Cheese Fried halloumi with pineapple and chilli salsa,

Panko breaded brie with cranberry relish, A selection of cheese with biscuits and chutney,

Garlic and Cheddar cheese baked mushrooms finished with Panko breadcrumbs.

Vegetarian and sides Diced and fried potatoes with spicy tomato sauce and garlic aioli,

Parmesan triple cooked chunky chips. Skin on fries,

Tempura vegetables with curried mayo, Spiced cauliflower fritters with spiced mango mayo,

Garlic ciabatta with Cheddar cheese, Superfood salad bowl,

Beer battered onion rings.

Why not finish with tapas style desserts - 4 dishes £12 Berry Eton mess, Lemon posset, Chocolate brownie,

Cartmel sticky toffee pudding, Cartmel sticky ginger pudding, Homemade fruit crumble, Cheese and biscuits

Starter

Spiced parsnip and apple soup with parsnip crisps.

King prawns sauté in garlic and chilli butter.

Potted oriental spiced duck with salt n pepper toast.

Festive Scotch egg with turkey, cranberry and chestnuts.

Blacksticks blue, poached pear and candied walnut salad with balsamic glaze.

Main

Slow roasted brisket of beef in a rich meat and root vegetable sauce upon mashed potatoes with horseradish sauce and

vegetable crisps.

Bacon wrapped Cumbrian chicken breast stuffed with cranberry and sausage meat finished with a port sauce.

Served with creamed Brussel sprouts and crispy fried potatoes.

Oriental Seabass - pan fried Seabass fillet with a mango, lime and coriander salsa upon vegetable noodles with sizzled

ginger, soy and chilli.

Parsnip, cranberry and chestnut tart with creamed Brussel sprouts and crispy fried potatoes.

Dessert

Christmas pudding ice-cream sundae with Courvoisier cream.

Rich Belgian chocolate brownie with Oreo ice-cream.

Lemon creme brûlée with lime and ginger biscuits.

A selection of regional cheese, biscuits, butter and red onion marmalade.

Peter Willacy’s Fylde coast butter roasted turkey breast, bacon wrapped chipolata roll and

chestnut stuffing. Served with all the trimmings.

Fresh haddock mornay - fresh haddock fillet baked in a creamy

cheddar cheese sauce. Served upon mashed potatoes with wilted spinach and tomato

concasse.

Roasted Winter vegetable and nut roast with caramelised

red onions. Served with all the trimmings.

Dessert Warm mince pie with Courvoisier

whipped cream and Brucciani vanilla ice-cream.

Sweet red wine poached pear trifle with English whipped

cream.

A selection of regional cheese, biscuits, butter and red onion

marmalade.

Starter Traditional prawn cocktail with

Marie Rose sauce and brown bread and butter

Our original recipe Jack Daniel’s bbq pork ribs homemade soup

of the day with rustic bread and butter

Black pudding with a creamy wholegrain mustard sauce and

sea salt

Main Peter Willacy’s Fylde coast turkey

and home roast honey glazed ham stuffing, pig in blanket and turkey

gravy. Served with vegetables, roasted and mashed potatoes

Pan fried seabass fillet with lemon and caper butter, baby

potatoes and vegetables

Mixed nut roast with cranberry relish served with roasted and

mashed potatoes, and a medley of vegetables

Dessert Knickerbockerglory

Traditional Christmas pudding with a rich brandy sauce

Cartmel village sticky toffee pudding with Brucciani of

Morecambe vanilla ice-cream

Trio of Brucciani ice-cream

Friday 29th October

5-7pm

Saturday 6th November 6pm onwards £25 per head BOOKING ESSENTIAL - £10 DEPOSIT

Saturday 5th February 6pm onwards £25 per head BOOKING ESSENTIAL - £10 DEPOSIT

8th - 12th November & 10th - 14th January 2022 6 dishes £35 PLEASE BOOK AHEAD

Friday 10th December 8pm £37-50 per head BOOKING ESSENTIAL - £10 DEPOSIT

Monday 13th December 12-30pm

A TASTE OF INDIA A three course menu with an Indian influence.

A TASTE OF ASIA

PHEASANT TAPAS WEEK BROTHERS OF SWINGNorth-West’s number one swing singing duo,’ covering melodic

harmonies by Frank Sinatra, Robbie Williams and Michael Buble as well as modern classics by Olly Murs, Neil Diamond and many more.

FESTIVE AFTERNOON

WITH CHRISTMAS

SONGS & BINGOBook your table and get into the

festive spirit with family!

FESTIVE MENUHalloween family tea, quiz and bingo.

Book your table and enjoy a Halloween themed children’s menu and family fun.

Enough for two to share as a light meal. Choose up to four from meat, fish and cheese sections and at least two from vegetarian and sides.

£17.95 per head BOOKING ESSENTIAL - £10 DEPOSIT

3 courses £19.55 2 courses £16.95

PRE-BOOKING, PRE-ORDER AND £10 DEPOSIT ESSENTIAL TO ENSURE

AVAILABILITY.

Available to book on selected

dates throughout December.