Available Tuesday to Saturday Inc.
2 Courses £20.00 or 3 Courses £23.50 inc Coffee and Chocolates

 

STARTERS

Winter Vegetable Broth.
A soup made from the freshest of ingredients.

Roasted Chestnut and Leek Tartlet.
Leeks and chopped baked chestnuts bound in a Cheddar sauce served in a short paste tartlet.

Bury Black Pudding on a Potato and Apple Rosti.
The infamous pudding on a bed of fried rosti with a whole grain mustard sauce.

Poached William Pears with Cantaloupe Melon
A refreshing hors’doeuvre of melon, poached pears and orange sorbet
finished with a blueberry dressing

Grilled Smoked Salmon with Dill Mayo.
A salad of grilled smoked salmon on dressed leaves with dill mayonnaise and lemon.

Turkey and Mushroom Crepe.
Mushrooms and turkey bound with a creamy sauce then wrapped in a
crepe finished with a Cheddar gratin.

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MAIN COURSES

Pave of Roasted Salmon with Honey and Mustard Crust
The salmon is topped with a mixture of wholegrain mustard and honey and served
with a creamy pink peppercorn sauce.

Pan Fried Sea Bass with Chilli, Citrus Butter. £2.00 Supp.
This delicate fish is simply fried and served with a chilli, lime and lemon butter

Pot Roasted Duck Leg on Sage and Onion Mash
A tender duck leg served on sage and onion flavoured, creamy mashed potatoes
accompanied with Bramley apple sauce.

Tolleys’ Venison Pie
Venison braised in Burgundy with wild cherries served in a Pilling pot with a short crust topper.

Roast Fylde Turkey with Traditional Garnishes
 A grand helping of the seasonal bird with chipolata sausage, sage and onion stuffing, roast gravy.

Fillet of Beef Stroganoff ( £5.00 Supp)
Tender strips of prime English beef fillet quickly sautéed, flamed with brandy and served
with a creamy button mushroom sauce and poached rice.

Roasted Mediterranean Vegetables with a Mushroom Risotto Croquette
A selection of vegetables oven roasted with Italian herbs served with a
crispy croquette of field mushroom risotto.

A selection of vegetables oven roasted with Italian herbs served with a
crispy croquette of field mushroom risotto.

CHAR GRILLS

Fillet Steak  ( £5.50. Supp)       Sirloin Steak ( £5.00  Supp )
Prime local beef grilled to your requirements and accompanied with a grilled cap mushroom,
tomatoes and parsley butter

Pepper, Diane or Stilton sauce (£ 1.45  Supp )

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All main course dishes are accompanied with a selection of seasonal vegetables and a potato dish.
All prices are inclusive of VAT but exclusive of service, which is entirely at your discretion

In consideration of your fellow diners please refrain from using mobile phones whilst in the dining room.

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Clive and Diane Tolley and the Staff at Tolleys’ Ryecroft wish all our guests
a very Merry Christmas and a prosperous New Year.