Valentines withDuncan Heather

Friday 14th February 8pm

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

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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 parma ham with a creamy blue cheese sauce. Served with giant

parmentier potatoes.

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

lime and coriander salad.

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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.

Pecan pie with brucciani toffee crunch ice cream.

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

£32.95 per headBooking essential, preorder two weeks in advance

£10 deposit per person

Quiz night every Thursday 9-30pm includes various rounds- picture

round, read all about it, top 5, alpha links, connections, wipe

out and your chance to open the box. Cash prizes, free supper, £2

entry per player.

Friday 1st November 5-7pmFamily Halloween tea, quiz

and bingo

Friday 8th NovemberSeafood, steak and soul evening

An evening with an entire specials board dedicated to

seafood and steak dishes accompanied by great soul music.

Book your table

Monday 23rd December Family Christmas tea, quiz and games

5-7pm

Festive turkey meals available throughout December

Flookburgh Rd, Allithwaite, Grange-over-sands La11 7rq

Tel 015395 32239 Email Thepheasantinn@live.co.uk

Web: Www.thepheasantinnallithwaite.co.uk

Brothers of Swing

Friday 29th November

Bloody Mary soup with spiced croutons.Scallops and King Prawns sauté with chorizo

and garlic butter (£3 supplement).Pulled pork and Lancashire black pudding

croquette with chorizo jam.Sweet red wine poached pear, blue cheese and

candied walnut salad with balsamic glaze.--

Tempura monkfish bites with crushed minted peas, sweet potato fries and garlic aioli.

Fillet steak medallions upon garlic sauté potatoes with mushrooms and cherry

tomatoes finished with crispy fried onions and a drizzle of peppercorn sauce (£6 supplement).

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.Panko breaded fried Cumbrian chicken breast

seeped with rich garlic butter served with garlic aioli, curried slaw, sweetcorn relish and

sweet potato fries.Spiced cauliflower and courgette steaks upon

bbq pulled celeriac, finished with dukkah.--

Zesty lemon posset with ginger crumb, berry compote and English whipped cream.Poire belle helene trifle with Belgian

chocolate sauce and English whipped cream.Vanilla creme brûlée, berry compote and all

butter shortbread.A selection of regional cheese, biscuits, butter

and red onion marmalade.

£35 per headBooking essential, preorder two weeks in

advance £10 deposit per person

THE

PHEASANTINN

Christmas 2019

Festive Afternoon with

Elizabeth Walker -Jazz in the lakes.

Monday 9th December 12pm

Enjoy a two course festive meal and songs from the 1940’s to 1960’s Jazz and Swing era-

from Frank Sinatra ‘You make me feel so young’ to Ella Fitzgerald ‘Cheek to cheek’

and Nat King Cole ‘Unforgettable’ to name just a few of the fantastic artists of the Jazz

and Swing era.

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.--

Traditional Sherry trifle with English whipped cream.

Warm mince pie with Courvoisier whipped cream and Brucciani vanilla ice-cream.A selection of regional cheese, biscuits,

butter and red onion marmalade.

£16.95 per headBooking essential, preorder two weeks in

advance £10 deposit per person

New Years Eve DinnerRoasted cauliflower and blue cheese soup with sea

salt and black pepper croutonsTempura battered king prawns with chorizo aioliHam hock terrine with piccalilli and Melba toast.

Our original recipe Jack Daniel’s BBQ pork ribs with rustic bread

Melon with port and raspberry vinaigrette--

Cartmel Valley Game duck duo- crispy confit duck leg and duck and damson sausage upon seasoned and

fried potatoes with a cranberry gravy.Fillet steak medallions upon garlic sauté potatoes

with mushrooms and cherry tomatoes finished with crispy fried onions and a drizzle of peppercorn sauce

(£6 supplement).Slow roasted lamb shoulder with balsamic onions,

red wine and thyme upon mashed potatoes. (£3 supplement)

Cumbrian chicken breast stuffed with Lancashire black pudding with a peppercorn sauce. Served with

chips twice cooked in dripping.Creamed mushroom, potato, leek and onion pancake

baked with cheddar cheese and served with a balsamic glazed salad.

--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.

£38-95 per headBooking essential, preorder three weeks in advance

£20 deposit per person

Pheasant Tapas weekMonday 11th- Friday 15th November

6 dishes £30- 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.

MeatJack 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

FishKing prawns sauté in garlic and chilli butter,

Beer battered haddock bites with tartare sauce,Crispy king prawns with garlic aioli,

Wholetail breaded scampi and tartare sauce,Panko breaded calamari with sweet chilli dipping sauce,

Prawns in Marie Rose sauce upon shredded lettuce.

CheeseWarm goats cheese fritter bites with red onion marmalade

Panko breaded brie with cranberry relish,A selection of cheese with breads and sweet onion relishGarlic and Cheddar cheese baked mushrooms finished

with Panko breadcrumbs,

Vegetarian and sidesSpanish omelette with potato, onion and black pepper,

Diced and fried potatoes with spicy tomato sauceand garlic aioli,

Parmesan triple cooked chunky chips. Sweet potato fries,Tempura vegetables with curried mayo,

Veg crudités with hummus,Garlic ciabatta with Cheddar cheese,

Superfood salad bowl, Beer battered onion rings.

Why not finish with tapas style desserts- 4 dishes £10Berry Eton mess, Lemon posset

Chocolate brownie, Cartmel sticky toffee puddingCartmel sticky ginger pudding, Homemade fruit crumble

Cheese and biscuits

Booking essential, preorder two weeks in advance£10 deposit per person

Christmas Day LunchChestnut, parsnip and rosemary soup finished

with parsnip crisps.Fisherman’s platter- prawns in Marie Rose sauce, smoked mackerel pate and chilled flakes of hot smoked salmon with brown bread and butter.Pork trio - shredded pork and black pudding

croquette, homemade scotch egg, ham hock terrine, caramelised apple purée and balsamic pickled onions.

Stilton pate with caramelised poached pear and Melba toast.

--Peter Willacy’s Fylde coast butter roasted turkey

breast and leg meat with bacon wrapped chipolata roll and chestnut stuffing.

Slow roasted brisket of beef in a rich meat and root vegetable sauce with fiery horseradish.

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

Chestnut, parsnip and shallot tatin with amushroom and Madeira sauce.

--Traditional Christmas pudding with brandy

soaked fruits. Served with English cream and Courvoisier sauce.

Rich chocolate brownie with orange sorbet and Belgian chocolate orange mousse filled waffle cone

with candied orange.Zesty lemon posset with mini lemon meringue pie.A selection of regional cheese, biscuits, butter and

red onion marmalade.

£67.95 Adults. £39.95 Under 16sPlease ask for children’s options.

Booking essential, preorder three weeks in advance £30 deposit per person