R Bar & Brasserie

Beginning with a classic glass of our finest Gruet Champagne or Rose Gruet Champagne. A selection of classic finger sandwiches on white or brown bread, with a freshly baked fruit scone, clotted cream and preserves, additional sweet pastries and seasonal sweets. Served with a choice of speciality teas or our unique blend of Central Perk Coffee

Freshly baked fruit scone with clotted cream and preserve. Served with a choice of speciality teas or our unique blend of Central Perk Coffee

A selection of classic finger sandwiches on white or brown bread, with freshly baked fruit scone, clotted cream and preserves. Served with a choice of speciality teas or our unique blend of Central Perk Coffee

with rapeseed oil and treacle vinegar

with lemon and basil

chorizo, salami, prosciutto, bread and olive oil

with lettuce and tomato

with pale ale apple chutney, lettuce and tomato

with lemon and thyme mayonnaise, lettuce and tomato

with watercress, mustard mayonnaise and dill pickle

with fennel and kolhrabi slaw and seaside tartare sauce on a house crusty roll

with sticky pale ale and red onion marmalade on an English breakfast muffin

with caramelised red onions, spinach and melted gruyere cheese on a toasted Croissant

grilled chicken, cured bacon, tarragon mayo, ripened tomato, lettuce and fried egg

with watercress, caramelised red onion and horseradish on a house crusty roll

with mushy peas, seaside tartare sauce and golden malt vinegar

The leanest cut with a big, bold flavour. At its best medium rare and not recommended beyond medium. With hand cut chips, tomato and mushrooms

with buttered mash, kale and toasted onion gravy

with coconut & yoghurt mint relish and flat bread

homemade beef burger with crispy bacon, smoked cheddar, lettuce & tomato

with parsley crumb, eggs, baby gem lettuce, anchovies & parmesan shavings

choice of four cheese, pepperoni or chicken

with rice, naan bread and a coconut and yoghurt mint relish

served with freshly baked bread

with piccalilli catsup, black pudding bon bon and spelt bread

with sweet tamarind pickled rhubarb catsup & parsley salad

with Lancaster smoked eel, cox's apple salad & potato drop scones

with watercress cream, asparagus spears and crumbled goats curd

with burnt onion puree, rib sauce and pressed potatoes

with mini shepherd's pie, carrot & peas and roast lamb jus

with samphire, salt cod and saffron spelt risotto

treacle toffee sauce, sticky dates

ginger brittle and rhubarb

with raspberry and petit brown sugar meringues

with salted caramel sauce & chocolate sorbet

with House Vinaigrette