Iconic Art Deco HotelDINNER MENULancashire has a growing band of dedicated farmers and producers using skills passed down through generations, and we at The Midlandare proud to associate ourselves with their fantastic local produce. From our famous Morecambe Bay shrimps to locally sourced meat, fish,cheese and ice cream, their hard work and dedication is a constant source of inspiration, and our menu is a celebration of their traditions.

Guests on a dinner inclusive rate may choose any starter, main and dessert. All other dishes, and items with a supplement price (e.g. *£3.00) will be charged accordingly.

to begin...

with blade mace butter, endive salad and crusty wholemeal breadFrank Benson’s Morecambe Bay Shrimps

Yellow Split Pea Souptruffle foam, dusted with black combe ham and presented withparmesan biscuit

Pressed Ham Hock & Parsley Terrinewith spiced apple compote & toasted brioche

Black Pearl King Scallops with light curry sabayon & toasted coconut

Port of Lancaster Juniper & Beechwood Smoked Salmon served warm with sturgeon caviar & pickled cucumber

Beetroot Marinated in Red Wine & Star Anise with thornby moor goat’s cheese & pine nut dressing (v)

Loch Fyne Rock Oysters served simply with a wedge of lemon

Wild Mushroom & Chestnut Ragoût in puff pastry & rocket salad, drizzled with white truffle oil (v)

to follow...

Please ask your waiter/waitress for detailsChef’s recommendation of the day

Midland Beef Wellingtoncumbrian fellbred fillet of beef with pont neuf potatoes & watercress purée

Trio of Goosnargh Duck – Roast Breast, Confit Leg & Duck Sausage with chestnut creamed potatoes, buttered kale & mulled wine reduction

Best end of Cumbrian Fellbred Lamb with roasted smoked garlic puréed potatoes, vegetable provençal& sweet port jus

Roast local Goosnargh Corn Fed Chicken Breast in butter bean & spanish chorizo sausage cassoulet

Fillet of Brill with Lobster Beignetswith buttered spinach, baby vegetables and shellfish bisque

Pan fried Fillet of Seabasswith clams and mussels in a saffron broth with violet new potatoes

Red Partridge Roasted Whole on the Bone with wild mushrooms, truffle potatoes and carrot crisps with cherry jus

Spinach & Ricotta Tortellini (v)in a lemon & basil cream

side dishes

Some dishes may contain nuts, or traces of nuts.To the best of our knowledge, all ingredients are GM free.

All prices are inclusive of VAT at the current rate.

Sautéed violet potatoes Homemade fries with sea salt Buttered winter greens Green salad

Please ask your waiter/waitress for detailsChef’s recommendation of the day

to finish...

Midland Sticky Toffee Puddingbutterscotch sauce, vanilla seed ice cream

White Chocolate & Raspberry Crème Brûlée with clotted cream and shortbread

Crèpe Suzette

Brioche Bread & Butter Puddingwith vanilla pod crème fraîche

Local Cheese Board fruit chutney and homemade chorley cakes

Trotter Hill Tasty Lancashire: fully matured rinded lancashire cheesemade with great lancashire care, these cheeses are wrapped in buttered muslin & matured to develop a natural rind

Garstang Blue: a unique, rich, mellow & indulgent blue cheesewith an open body & a velvety, smooth & creamy texture

Keldthwaite Gold: is a distinctive golden-rinded soft cheese hand made from the milk of jersey cows, for a creamier taste,enjoy the rich flavour & luxurious softness of this brie

Appledore: creamy lancashire cheese enhanced with flakes of apple & coated in cinnamon, one which even those who like theircheese ‘unadulterated’ find hard to resist, pasteurised & vegetariancow’s milk

Guest cheese of the week - please ask your waiter

£5.00

£7.50

£7.00

£6.50

£5.50

£1.50 each

£5.00

£25.00

£18.00

£18.50

£15.00

£22.00

£17.00

£16.50

£14.50

£5.50

£5.50

£5.50

£5.50

£8.00

If you are staying with us on consecutive nights andwould like something that is not on our menu, pleaseask a member of the team and our Head Chef will

be pleased to assist wherever possible.

£8.00

Warm Confit Guinea Fowl with sweet port & raisins

£7.00

Fillet of Red Snappersweet potato with a chilli, mango & sugar snap pea salsa

£17.00

Butternut Squash & Kale Tart (v)with fine ratatouille, red pepper coulis

£14.00

Market vegetables

£2.50£3.00

£3.00£2.50£2.50

Rhubarb Crumble with crème anglaise

£5.50

with honeycomb ice-cream

Trio of Tartlets: treacle with vanilla seed ice-cream, almond with clotted cream &lemon with chantilly

£5.50

£5.50Selection of ‘Cool Cow’ Organic Ice-creams 3 scoopsvanilla cream, chocolate overload, strawberry sensation, rummie raisin, praline, cappuccino

Main courses are presented as complete dishes.

(£1.00*)

(£5.00*)

(£2.00*)

(£2.00*)