Glasson Dock Smoked Salmon with Morecambe Bay Shrimps, served simply with lemon and a watercress mayonnaise

Smoked Trout , served with oven baked ciabatta crostini and a horseradish vinaigrette

Spinach and Mushroom Roulade with mixed leaves, tomato and basil dressing (v)

Selection of Seasonal Melon with a slightly spiced apple and mint syrup (v)

Terrine of Locally Caught Seafood, mixed leaf salad and balsamic reduction

Chicken Liver, Thyme and Brandy Pate, served with toasts and chef’s chutney

Terrine of Seasonal Game with a spiced onion relish

Antipasto of Continental Meats parma ham, chorizo, peppered salami, mortadella, served with leaves and pickles

Smoked Chicken Caesar Salad topped with crispy pancetta and parmesan shavings

Chicken and Ham Hock Terrine, fresh mixed leaves, piquant Cumberland sauce

Vine Tomato and Mozzarella Salad with chilli and mint dressing (v)

Terrine of Feta Cheese, Chick Peas and Olives, served with a garlic and basil mayonnaise and mixed seasonal leaves (v)

Roast Mediterranean Vegetable Tartlette, served warm with feta cheese and dressed rocket salad

Fresh Fillet of Salmon, served warm with a light crab, dill and cream sauce

Platter of Prawns served traditionally with shredded lettuce, Marie Rose dressing, lemon and brown bread

Fresh Salmon and Lobster Mousse with dressed leaves and lemon wedge

All served with freshly baked rolls and butter