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