Soup of the Day
Served with freshly baked French bread.

Melon & Pimms
Seasonal set in a light Pimms Jelly accomapnied by a Honeydew Melon Rose and homemade Mint and Lime Sorbet

Goats Cheese Bruchetta with Plum Tomato and Basil
Oven baked Goats Cheese coated in a herb crumb resting on a bruschetta of Sweet Pimento, Sunblush Tomatoes and fresh Basil drizzled with Pesto and Aged Balsamic.

Crispy Duck and Pancakes
Boneless Confit Duck Leg marinated in Soy and Ginger accompanied by Pickled Cucumber, Plum and Star Anise sauce and Chinese style Pancakes.

Lancashire Tart
A Lancashire tart with layers of KB’s thinly sliced sausage, Black Pudding, Smoked Bacon and Scallop Potatoes topped with Lancashire Cheese ccompanied
by a Petit Herb Salad and a Spicy Tomato dressing.

Seared Scallops and KB's Blackpudding
Seared King Scallops sat on grilled slices of homemade blackpudding accompanied by a petit herb salad and a spicy tomato dressing.

Provence in a Pot
Chicken Liver Pate, Proscuttio Ham Bocconcini Mozzarella, Gerkins, Olives, Pickled Onions and Cherry Tomatoes on a bed of crisp Continental Leaves drizzled with a Balsamic dressing served in its own Kilner Jar

Taste of Lancashire
Lancaster Smoked Haddock and Leek tart with a Smoked Lancashire Cheese Crust, Morecambe Bay Shrimp tossed in a Garlic Butter served on a warm crostini and Lancaster Smoked Salmon with Cucumber and Caper Berries.

Salt & Pepper Monkfish with King Prawn
Complimented by a roasted Tomato and Cumin Relish and drizzled with a Coriander and Lemon Oil.

Mediterranean Penne Pasta
Sunblush Tomatoes, Char grilled Aubergine, Sweet Peppers and Red Onion tossed with Penne Pasta bound in a Pesto cream sauce laced with freshly grated Parmesan cheese.

Mushroom, Leek and Gorgonzola Risotto
Garnished with roasted Cherry Tomatoes, Parmesan shavings and Basil Pesto oil.

Smoked Salmon & Soft Pink Peppercorn Linguini
Julienne of Lancaster Smoked Salmon tossed with fresh Linguini and coated in a rich Tomato sauce finished with torn fresh Basil

Hot & Spicy Chilli Chorizo
Sauteed Chorizo Sausage, fresh Chilli, Red Onions and Garlic tossed with Penne Pasta coated in a rich Tomato sauce finished with torn fresh Basil.

The 'New' Connoisseur
Wild Boar, Prime Organic Pork, Apples Poached in Calvados and Woodpecker sweet Cider with a hint of Honey, Thyme and crushed Blueberries.

KB's Owd Lancastrian
Lean Organic Pork, an old original recipe with herbs and spices.

Somkey Taste of Lancashire
Fresh Organic Pork blended with Mrs Kirkham's Smoked Lancashire Cheese with fresh chopped Chives.

Tomato & Chilli Combo Plus
Prime Local Beef with Sun Dried Tomato and Lean
Organic Pork with fresh Chilli blended together to
give a spicy Chilli and Sweet Tomato flavour.

The Plus, finely chopped Chorizo.

Provence
Chunky Ground Organic Pork bound with a Provence mix of White Wine, Herb de Provence, Onion, Garlic and Sun Dried Tomatoes.

Leek and Black Pudding with a hint of Sage
Organic Pork, Sautéed Leeks, KB’s own Black Pudding blended with a hint of Sage

Lancashire's Champion Sausage 2004-06

These sausage dishes are served with a Rich Red Wine Onion Gravy. Bubble and Squeak or your own choice of Mash or Chunky Chips.

We are not a fast food outlet - we leave that to others

We cook everything with great care. Great Care - Takes Time

Pan Seared Breast of Local Chicken
Set on a bed of Wild Mushroom and Herb Gnocchi accompanied by roast Asparagus wrapped in Parma Ham and a Black Pepper and Parsley Parmesan Tuile

8oz Char Grilled Fillet of Beef
Sat on a Carrot and Sage Rosemary Rosti Potato accompanied by White Asparagus Spears, Confit Cherry Tomatoes and Cafe de Paris Butter Sauce.

(Please note: the above steak can be served plain with Mushroom and Tomato or Green Peppercorn or Diane Sauce)

Roast Breast of Goosnargh Duck
Marinated in Honey Dijon, Thyme and Peppercorns served with braised Red Cabbage, Puy Lentils and Star Anaise Jus.

Oven Roast Chump of Pendle Lamb
Set on a creamy mashed Potato flavoured with Cabbage, Onion and Lancashire Cheese, accompanied by Solfrino Root Vegetables and a rich Port and Redcurrand Jus.

Seared Scottish Salmon Fillet
Sat on a Spring Onion and Spinach Croquette Potato topped with Lemon and Thyme Courgette Ribbons complimented by a Chive Butter Sauce dotted with Morecambe Bay Shrimp.

Organic Samlesbury Pork Fillet
Wrapped in Parma Ham and Oven Roasted served with Cider Fondant Potato, Mushroom, Shallot and Sage Tart and wilted Baby Spinach, drizzled with an Apple and Wholegrain Mustard Sauce.

Sunblush Tomato & Halloumi Cheese Gallete
Halloumi Cheese coated in a Poppy Seed Crust sat on a Sunblush Tomato Gallette accompanied by Asparagus Spears, confit Tomato and Aubergine Crisps drizzled with a roasted Sweet Pimento Sauce.

Char Grilled Loin of Swordfish
Sat on a bed of Jasmine Rice moated by a Thai Green Curry and Coconut Sauce topped with a grilled Pineapple Relish and Crisp Vegetable Spring Roll .

Pan Seared Fillet of Sea Bass
Resting on a bed of Wok Fried Soba Noodles flavoured with Lemongrass and Ginger. Tossed with Pak Choi, Red Onion, Sesame Oil and Coriander, finished with sauteed Garlic King Prawns.

Home Made Chunky Chips

Oven Baked Garlic Foccacia with Melted Cheese

Green Salad

Rocket & Parmesan Salad
Drizzled with Olive Oil and Aged Balsamic

Mash
Garlic, Cheesy or Mustard

Petit Pois
With a Spring Onion and Garlic Cream

Panache of Root & Green Vegetable

Suatéed Spinach
wilted Baby Spinach sautéed with Butter & Nutmeg

Individual Lancashire Apple Tart
Layers of Apple baked with Lancashire Cheese in a Crisp Sweet Pastry Case served with Vanilla Pod Ice-cream.
”A PUDDING TO DIE FOR”
Anthony Skinner Lancashire Life

Luxury Vanilla Bean Panacotta
Moated by chef's secret recipe of warm Boozy Strawberry and Blueberry soup (guaranteed to warm you up) Topped with homemade ginger bread Biscotti.

Rich Chocolate Fondant Pudding
Oozing with a self saucing centre complimented by
locally churned Vanilla Pod Ice-Cream drizzled with
a Raspberry Coulis.

Minty Monty
Layers of whipping cream, Chocolate Brownie, Crusher Meringue, Minted Strawberries, and Chocolate Mousse topped with a duo of Mint Choc Chip and Baileys Ice Cream

Crème Brûle
Apple & Blackcurrant Crème Brûle served with Liquorice Ice Cream and a homemade Cookie

£4.95

Traditional Bread 'n' Butter Pudding
Sultanas soaked in Whisky, served with Crème Fraiche and Raspberry Coulis.

Butlers Blacksticks Blue
Multi award winning soft blue veined cheese.

Mrs Kirkham's Smoked Lancashire
Traditional Lancashire Cheese produced by the famous Mrs Kirkham. Smoked for up to four days at the Port of Lancaster Smoke House.

Brie de Meaux
The classic Brie, rated by many experts as the best Brie in France.

Guest Cheese of the Week
Garnished with Celery, Apple, Grapes, Strawberry, Fruit Cake and Traditional Cheese Biscuits.

Taylor's of Harrogate - Earl Grey

Infusions
Peppermint
Camomile
Raspberry, Cranberry & Elderberry
Lemon & Ginger

Espresso
A small strong coffee extracted the Italian way.

Americano
The same as Espresso but served Long and Black

Cafe Latté
A blend of Espresso and Steamed milk served in a tall glass.

Cappuccino
Espresso, touch of Steamed Milk topped with Creamy dense foam.

Irish
Jamesons Whiskey

French
Fine French Congnac

Calypso
Tia Maria

Monks
Bénédictine

Baileys
The Original Irish Cream