THE PHEASANT INN ALLITHWAITE 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.
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CHRISTMAS DAY LUNCH NEW YEARS EVE DINNER VALENTINES …
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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