The Bridge Hotel Restaurant

served with French breads

with tomato gazpacho and smoked shallots

served with a horseradish sauce

chicken mousse & piccalilli sauce

with goats cheese coulis & a beetroot gel

mixed with fresh salad leaves and dressing

Tonka bean mash, maple cured pancetta & onion demi stock

Cabbage stuffed with asparagus, baton carrot & green bean, cauliflower puree & red current jus

Fricassee of petit pois, asparagus, fondant potato & pan jus

Confit leg bonbon, pan seared duck breast, white bean hummus, sauteed potato

Red wine, chestnut polenta, toasted ceps

Brunoise of root vegetables, crispy eggplant shell

Fresh salad leaves mixed in a seasoned dressing; Add Chicken / Ham / Lamb / Prawn. £4 supplement

Steamed mussels, lobster, fresh crab, langoustines, Morecambe bay prawns, razor clams, brawn clams, scallops, lumpfish, caviar a burnt garlic aioli & croutons

Selection of fish & shell fish, saffron fondant & roulli

Freshly caught lobster, mustard, cream, garlic, selection of chillies, cheese gratinated

Slowly braised beef served with smoked bacon & caramelised carrots

Slow cooked whole pig served with a garnish of vegetables

Hand selected Peak District aged Beef Fillet. Served with confit mushroom, cherry vine tomatoe & café de Paris butter & frites

Marbled Beef Rib Eye. Served with confit mushroom, cherry vine tomatoe & café de Paris butter & frites

Hand Cut Chips

A trio of breads, served with a garnish

Dauphinoise Potatoes

Cream mash potato

French fries

Fresh green salad

Spinach

Seasonal Vegetables

Cauliflower Cheese

Onion Rings