Every Wednesday 6.30-9.30pm
Choose either
8oz sirloin steak, homemade chips, grilled mushrooms & tomato.
or
Today’s market fresh fish, vegetables & potatoes
&
A bottle of red, white or rosé
£34.00 for 2 people

Served all day Saturday 12 noon till 5 pm . Monday to Friday 12 noon till 2.30 pm. Two courses for £12.95, or three courses £15.95.

To Begin

Baked field mushroom, Lancashire cheese, Lancashire sauce, rocket (v) 5
Calf’s liver, onions & mushrooms, toasted focaccia 5
Chicken liver parfait, red onion chutney, wholemeal toast 5
Devilled whitebait, lemon & chive aioli, burnt lemon oil 5
Black pudding & bacon fritter, poached egg, mustard sauce 5
King prawns & queen scallops, smoked bacon, mixed pepper salad, pesto dressing 8 (3.5 supp)
Home-made soup of the day 5

To Follow

Braised beef, creamed potato, caramelized onions, stilton gravy 9.5
Chicken fillets, Diane sauce, braised rice 9.5
Rosemary braised lamb, dauphinoise potatoes, rosemary jus 11.50 (2 supplement)
Pork schnitzel, colcannon potato, tomato, chilli & garlic fondue 9.5
All the above served with fresh market vegetables
Roasted pepper, goat’s cheese & rocket frittata, roasted new potatoes, Auberge salad 9.5
Flaked salmon linguine, dill & crème fraiche, crispy capers 9.5
Beer battered fish, hand cut chips & mushy peas 9.5
Desserts

For Dessert

Chocolate tart, salted caramel ice cream, chocolate paint 5
Traditional crème brûlée, lime & lemon shortbread 5
Banoffee spring rolls, sesame seed toffee sauce, vanilla ice cream 5
Tiramisu, dark cherry compote 5
Chocolate & clementine cheesecake, chocolate shards, white chocolate sauce 5
Cheese selection 7.5 (2.5 supp)
Selection of French & English cheeses, pickled grapes, red onion chutney, crackers

Soup & Sandwich £8.50
Today’s homemade soup and sandwich of the day

Salads
Cajun chicken salad, creole mayonnaise £9.95
King prawn & salmon salad, sweet & sour dressing £12.95

Served Sunday to Friday 5.30 till 10.30 and Saturday 5.30 till 6.45
Two Courses 17
Three Courses 20

To Begin

Caramelized leek & red onion tartlet, Lancashire cheese crumb (v)
Mini Lamb kofta kebab, tatziki, homemade flat bread
Black pudding & bacon fritter, poached egg, mustard sauce
Chicken liver parfait, red onion chutney, wholemeal toast
King prawns, queen scallops & bacon, mixed pepper salad, pesto dressing (3.5 supp)
Tempura haddock, smoked chilli jam, radish, carrot & coriander salad
Home-made soup of the day

To Follow

Seabass fillets, dauphinoise potato, spinach & leek fricassee
Salmon & haddock papilotte, julienne of vegetables, sliced new potatoes, lemon & garlic
Roasted chicken breast, tomato & chilli fondue, pesto new potatoes
Calf’s livers, garlic butter, creamy mash, crispy jambon cru
Braised beef, shallot, thyme & mushroom jus, cheddar mash
All the above served with fresh market vegetables
Spiced bean & vegetable ragu, braised green vegetable rice (v)
Sirloin steak, choice of sauce, homemade chips, grilled mushrooms & tomato (4 supp) Fillet steak (7 supp)
(Au poivre, Diane sauce, Café de Paris butter)

For Dessert

Chocolate tart, salted caramel ice cream, chocolate paint
Traditional crème brûlée, lime & lemon shortbread
Banoffee spring rolls, sesame toffee sauce, vanilla ice cream
Tiramisu, dark cherry compote
Chocolate & clementine cheesecake, chocolate shards, white chocolate sauce
Cheese selection (2.5 supp)
Selection of French & English cheeses, pickled grapes, red onion chutney, crackers

6.45 till 10.30
Three Courses 21

To Begin

Caramelized leek & red onion tartlet, Lancashire cheese crumb (v)
Mini Lamb kofta kebab, tatziki, homemade flat bread
Chicken liver parfait, red onion chutney, wholemeal toast
Tempura haddock, smoked chilli jam, radish, carrot & coriander salad
Home-made soup of the day

To Follow

Seabass fillets, dauphinoise potato, spinach & leek fricassee
Roasted chicken breast, tomato & chilli fondue, pesto new potatoes
Calf’s livers, garlic butter, creamy mash, crispy jambon cru
Braised beef, shallot, thyme & mushroom jus, cheddar mash
All the above served with fresh market vegetables
Spiced bean & vegetable ragu, braised green vegetable rice (v)

For Dessert

Chocolate tart, salted caramel ice cream, chocolate paint
Traditional crème brûlée, lime & lemon shortbread
Banoffee spring rolls, sesame toffee sauce, vanilla ice cream
Tiramisu, dark cherry compote
Chocolate & clementine cheesecake, chocolate shards, white chocolate sauce
Cheese selection (2.5 supp)
Selection of French & English cheeses, pickled grapes, red onion chutney, crackers

To Begin

Rosemary studded baked camembert, pistachio crumb, crudities (v) 7 Seabass kedgeree, poached egg 7
Mini frittata, slow roast tomato, basil & pine nuts (v) 7
Chicken liver parfait, red onion chutney, wholemeal toast, candied walnuts 7
Coquille St. Jacques, queen scallops & king prawns, mornay sauce, potato gratin 11
Escargot bourguignonne 7
Homemade soup of the day 5.5

To Follow

Garlic roasted chicken breast, creamy white wine & morrel mushroom sauce, dauphinoise, green vegetables 15
Pan fried salmon, Montpellier butter, salt baked potatoes, confit garlic & spinach 17
Baked field mushrooms, Lancashire cheese, Lancashire sauce, onion rosti, parsnip & walnut salad (v) 14
Duo of lamb; braised shoulder, jus and kofta kebab, flatbread, cumin & pomegranate yogurt, braised rice17
Fish & seafood platter, garlic butter, homemade chips, pea puree 18 Game pie, creamy mash, braised red cabbage 15
Sirloin of beef, chips, mushrooms, grilled tomatoes & choice of sauce 18
Fillet of beef, chips, mushrooms, grilled tomatoes & choice of sauce 22
(Peppercorn sauce, Diane sauce, Café de Paris butter)
Beef wellington for two, spinach, mushroom & thyme duxelle, butter puff pastry, rich port sauce, medley of potatoes & vegetables 52

For Dessert

Chocolate tart, salted caramel ice cream, chocolate paint 6
Traditional crème brûlée, lime & lemon shortbread 6
Banoffee spring rolls, sesame toffee sauce, vanilla ice cream 6
Tiramisu, dark cherry compote 6
Chocolate & clementine cheesecake, chocolate shards, white chocolate sauce 6
Mixed plate of Auberge desserts for two 13

Sweet Crepes
Nutella 4
Suzette, orange segments, orange syrup, Cointreau 6

Homemade ice cream 4.5
Clotted cream, Salted caramel, Baileys, Chocolate & cinder toffee

Homemade sorbets
Raspberry 4, Lemon 4, Gin & tonic 5

Cheese and biscuits 8
Selection of English & French cheeses, celery & walnuts m,g,so.s.n,e

Ce=celery, g=cereals containg gluten, c=crustaceans, e=eggs, f=fish, l=lupin, m=milk, mo=molluscs, mu=mustard, n=nuts, p=peanuts,
s=sesame seeds, so=soya, sd=sulphur dioxide

Menu subject to change regularly
Available daily 5.30pm-6.30pm and ALL NIGHT ON TUESDAYS. Excludes 14th February 2018
3 Courses £10.95
Bottle of red, white or rose £10.95

To Begin

Soup of the day
Chicken liver parfait & whole meal toast
Whitebait, lemon mayonnaise
Starter of the day

To Follow

Mushroom & courgette stroganoff & rice
Chicken fillets, chilli tomato sauce, salt baked new potatoes
Belly pork, roasted new potatoes, sage jus
Smoked haddock & pea linguinne

For Dessert

Pineapple & strawberry pavlova
Ice cream
Dessert of the day

Bottle of wine £10.95
Red, white or rosé
Sorry tea time £10.95 is not available in-conjunction with ANY other voucher, offer or discount

Served from noon – 5pm
3 courses 15, children 6
Menu changes weekly

To Begin

Soup of the day
Caramelized leek & red onion tartlet, Lancashire cheese crumb (v)
Devilled whitebait, lemon & chive aioli, burnt lemon oil
Black pudding & bacon fritter, poached egg, mustard sauce
Chicken liver parfait, red onion chutney, focaccia toast
King prawns, queen scallops & smoked bacon, mixed pepper salad, pesto dressing (3.5 supp)
Starter of the day

To Follow

Roast beef, Yorkshire pudding, beef gravy
Roast turkey breast, sage & onion stuffing, bread sauce, pan gravy
Rosemary braised lamb, rosemary jus (2 supplement)
Chicken fillets, Diane sauce
All above main courses served with duck fat roasted potatoes and a panache of fresh vegetables
Fish of the day, mornay sauce, roasted new potatoes & vegetables
Roasted pepper, goat’s cheese & rocket frittata, roasted new potatoes, Auberge salad
SUPER SUNDAY LUNCH
Chateaubriand of beef for two, Yorkshire pudding, potato selection, vegetable selection, béarnaise & pepper sauce
(27 supplement)

For Dessert

Chocolate & clementine cheesecake, vanilla ice cream
Dessert of the day
Ice cream
Cheese and biscuits (2.50 Supp)

3 courses £14.95, children £5.95

Please ask a member of the team for all allergen information and a detailed menu will be provided.

Served Everyday

To Begin

Soup £1.50
Melon £1.50
Garlic bread £1.50

To Follow

Beef burger & chips, with or without cheese £3.95
Fresh chicken nuggets,chips or mash, peas £3.95
Fresh haddock goujons, chips or mash, peas £3.95
Linguine bolognese £3.95
Pasta, tomato sauce or carbonara £3,95

For Dessert

Selection of ice cream £1.50
Chocolate dessert £1.50
Nutella pancake £1.50

3 Courses £10.95
Served 5.30-9.30

To Begin

Soup of the day
Chilled melon, mulled wine syrup
Chicken liver parfait & toast
Creamy garlic mushrooms

To Follow

Roast turkey, stuffing, seasonal veg & roast potatoes
Auberge fish pie
Chicken strips, pepper sauce & chips
Pork sirloin, Dijon mustard sauce, sautéed potatoes

For Dessert

Berry pavlova
Ice cream
Christmas pudding, rum sauce

Available 1st December thru 31st December excluding 25th December

To Begin

Homemade parsnip soup with curry oil
Beetroot cake, beetroot puree, goat’s cheese mousse, shaved radish, winter salad (v)
Smoked mackerel mousse, pickled cucumber, Marie-rose sauce, toasted focaccia
Black pudding, Dijon mushroom sauce, poached egg
Potted chicken liver parfait, onion marmalade, wholemeal toast
King prawns, garlic & shallot butter, dressed leaves (£3.5 supp)

To Follow

Herb buttered roast turkey, sage & onion stuffing, pigs in blankets, pan gravy
Thyme roasted chicken strips, chicken split gravy
Pork belly, apple puree, sage gravy
(All above main courses served with duck fat roasted potatoes and a panache of fresh vegetables)
Plaice fillets, tarragon sauce, crushed new potatoes & seasonal vegetables
Nut roast, sage & onion stuffing, vegetable gravy, sautéed potatoes with onions (v)
8oz sirloin steak, peppercorn sauce, homemade chips, vegetables (£4 supp)

For Dessert

Christmas pudding, brandy sauce, brandy butter
Chocolate and clementine cheesecake, clementine puree, dark chocolate chards, white chocolate sauce
Mulled winter berry pavlova, vanilla pod ice cream
Vanilla crème brûlée, chocolate chip cookie
Iced toffee & banana parfait, pecan crumb
Cheese and biscuits (£2.50 Supp)
Selection of English & French cheeses, Quince jelly, celery & walnuts

3 courses £16
A non refundable £10 per head deposit secures all Christmas party bookings, payable upon reservation.

Available 1st – 30th December

To Begin

Homemade cream of tomato and basil soup (v)
Goat’s cheese & red onion tartlet, sweet balsamic glaze, rocket salad (v)
Smoked mackerel mousse, pickled cucumber, Marie-rose sauce, toasted focaccia
Smoked bacon & chicken Ballantine, mushroom & truffle sauce, game chips
Potted chicken liver parfait, red onion marmalade, wholemeal toast
King prawns & queen scallops, garlic & shallot butter, sesame seed puff pastry pillow (3.50 supp)

To Follow

Herb buttered roast turkey, sage & onion stuffing, pigs in blankets, pan gravy
Garlic roasted chicken breast, Dijon mushroom sauce
Roasted breast of duck, duck leg bonbon (2.5 supp)
(All above main courses served with goose fat roasted potatoes and a panache of fresh vegetables)
Sirloin steak, peppercorn sauce, homemade chips, vegetables (4 supp)
Hake fillet, tarragon sauce, crushed new potatoes, green vegetables
Roasted root vegetable wellington, vegetable gravy, sautéed potatoes with onions (v)

For Dessert

Christmas pudding, brandy sauce, brandy butter
Chocolate and clementine cheesecake, clementine puree, dark chocolate chards, white chocolate sauce
Mulled winter berry pavlova, vanilla pod ice cream
Vanilla crème brûlée, chocolate chip cookie Iced toffee & banana parfait, pecan crumb
Cheese and biscuits (2.50 Supp)
Selection of English & French cheeses, Quince jelly, celery & walnuts

£20 Sunday to Wednesday
£32 Friday, Saturday with live music & disco
£25 Thursday 6th with live music & disco
£29 Thursdays 13th & 20th with live music & disco

A non refundable £10 per head deposit secures all Christmas party bookings, payable upon reservation

Auberge Christmas Day Lunch Menu 2018
Served from 12 noon-4pm Christmas day

75 per person
37.5 children

£25 per head deposit is required on reservation and the full balance payable by 11th December

To Begin

Cauliflower & smoked bacon soup
Crab rillettes, orange segments, beetroot puree, celeriac remoulade, focaccia crisp
Brie fritter, tomato & thyme relish, slow roasted cherry tomatoes (v)
Chicken liver parfait, black pepper & truffle butter, red onion & raisin chutney, wholemeal toast, candied walnuts

To Follow

Traditional roast turkey breast, leg, pigs in blankets & duck fat roast potatoes, sage & onion farce, bread sauce, pan gravy
Char-grilled sirloin of beef, braised beef & garlic bon-bon, honey roasted root vegetables, truffle infused potato anna
Fillet of hake, duchess potatoes, braised fennel & purple potato, cider reduction
Beetroot and butternut squash wellington, kale pesto & beetroot sauce (v)

All main courses are served with fresh seasonal vegetables

For Dessert

Dark chocolate tart, salted caramel ice cream, chocolate paint, dark chocolate shards
Christmas pudding, brandy sauce & brandy butter
Mulled winter berry trifle, vanilla pod ice cream
Cheese and biscuits
Selection of English & French cheeses, Quince jelly, celery, grapes & candied walnuts

75 per person
37.5 children

£25 per head deposit is required on reservation and the full balance payable by 11th December

Dinner is served from 7.30pm
Bookings taken from 7.30pm – 10pm

To Begin

Classic French onion soup
Rabbit & chicken Ballantine, honey roast fig, pickled baby carrots, focaccia crisp
King prawn ravioli, beetroot puree, shellfish foam, pea shoot salad
Honey & thyme baked camembert, Toulouse sausage, kumquat jam

To Follow

Cornfed chicken breast, sweet potato fondant, pancetta crisp, fino sherry cream
Sirloin of beef, bone marrow sauce, red wine shallots, chunky chips
Hake, clam & prawn papillotte, saffron new potatoes
Duo of duck; breast & pulled leg, confit garlic mash, carrot & star anis puree, duck fat mini roasties
All the above served with panache of fresh vegetables

For Dessert

Traditional crème brulee, pistachio cookie
Duo of chocolate desserts; chocolate fondant, white chocolate mousse, sticky cherry sauce
Lemon delight; lemon tart, sticky meringue, toffee sauce, candied lemon ice cream
Cheese and biscuits
Selection of English & French cheeses, chutney, celery, grapes & candied walnuts

58 per person

A 25 per head deposit is required on reservation and the balance in full is due by 20th December

Available from 5pm-6.30pm New Year’s Eve
3 Courses 22

To Begin

Homemade cream of tomato and basil soup (v)
Goat’s cheese & red onion tartlet, sweet balsamic glaze, rocket salad (v)
Potted chicken liver parfait, red onion marmalade, wholemeal toast
King prawns & queen scallops, garlic & shallot butter, sesame seed puff pastry pillow (3.50 supp)

To Follow

Garlic roasted chicken breast, Dijon mushroom sauce, goose fat roasted potatoes and fresh vegetables
Sirloin steak, peppercorn sauce, homemade chips, vegetables (4 supp)
Hake fillet, tarragon sauce, crushed new potatoes, green vegetables
Roasted root vegetable wellington, vegetable gravy, sautéed potatoes with onions (v)

For Dessert

Chocolate and clementine cheesecake, clementine puree, dark chocolate chards, white chocolate sauce
Mulled winter berry pavlova, vanilla pod ice cream
Vanilla crème brûlée, chocolate chip cookie
Cheese and biscuits (2.50 Supp)
Selection of English & French cheeses, pickled grapes & walnuts

Last orders 6.30pm, tables vacated by 8pm