Mothering Sunday Sunday 11th March 2018, tables from 12 noon till 4.30pm Bookings on tel. 01254 823446 or online www.bredamurphy.co.uk Whitby crab and prawn salad with sweet chilli Marie Rose sauce and dill croutons. Wild mushroom soup with parmesan gnocchi (V). Roulade of pork belly with cardamom spiced rhubarb and sticky braised red cabbage. Crisp Yorkshire pudding with chargrilled asparagus and salt baked beetroot purée (V). Slow cooked lamb shoulder with shepherd s pie croquette, minted pea purée and carrot jus. Fish of the day with basil mash, saffron and mussel bouillabaisse and parsley pesto. Roast breast of Goosnargh chicken with cabbage, pearl barley and pea risotto and bacon fritter. Pearl barley, asparagus and pea shoot risotto (V). Light White chocolate mousse with rose poached candy rhubarb and pistachios. Apple and raspberry roly-poly with lemon thyme anglaise. Lemon custard tart with pistachio meringues and passion fruit sorbet. Selection of English & Irish cheese & biscuits with apple & tomato chutney ( 2.95 supplement). h Freshly ground coffee or Dublin tea with home made biscuit 35 per person Children under age of 10 15 per child (See Children s Menu), 41 STATION ROAD, WHALLEY, NEAR CLITHEROE, LANCASHIRE BB7 9RH T 01254 823446 E hello@bredamurphy.co.uk W www.bredamurphy.co.uk
Fri 16th March St. Patrick s Dinner Irish music, food, drink & great hospitality, Irish a la carte menu, Sat 17th March Feast of St. Patrick Irish breakfast - tables 9.30am - 11am Irish lunch Table d hôte - tables 11.30am - 3pm 25pp 3 courses Irish Afternoon Tea - tables 3pm - 3.30pm 18pp Reilly s Irish Bar - call in for an Irish tipple 3pm - 6pm Irish G&Ts, Cream Whiskey Liqueurs, Black Velvets, Guinness, Magners Saturday Dinner - 5 course A la Carte 50pp Irish menu, Irish drink, live music and great hospitality! ( 10pp deposit required) Reservations on Tel. 01254 823446 Booking essential
Friday St. Patrick s Dinner Friday 16th March 2018 We re celebrating St Patrick s so book in advance and reserve your table for Irish music, food, drink and great hospitality! Jamesons cured salmon fillet with crab fritters, cockle popcorn, orange and chive dressing 7.00 Pan fried fillet of mackerel with beetroot and dill salad and buttermilk panacotta 7.00 Goosnargh chicken liver parfait served on toasted soda bread with crispy bacon and sauterne jelly 7.00 Bacon and eggs slow cooked smoked pork belly with crispy hens egg and homemade HP sauce 7.00 Kerr s Pink potato and leek soup with truffle oil and Irish beer bread (v) 5.75 Traditional Irish stew with lamb, potatoes, carrots and pickled red cabbage 20.00 Pan fried fillet of hake fillet with mussels, Irish cider and parsley cake 24.00 Sirloin of beef with pearl barley risotto, glazed oyster, roast garlic and parsley purée 26.50 Mushroom & ale suet pudding with white onion soubise, triple cooked chips & milk braised scallions (v) 14.50 Salted caramel Irish Whiskey bread and butter pudding with iced clotted cream 6.50 Baileys panacotta with espresso sorbet, black berrys and white chocolate brownie 6.50 Vanilla buttermilk pudding with poached organic Irish rhubarb and ginger cinder toffee 6.50 A selection of Irish artisan cheese and tipsy loaf 8.25
Saturday St. Patrick s Lunch Saturday 17th March 2018 Table d hote 3 courses menu 25pp Bookings from 11.30am - 3pm Goosnargh chicken liver parfait served on toasted soda bread with crispy bacon and sauterne jelly. Kerr s Pink potato and leek soup with truffle oil and Irish beer bread (v). Traditional Irish stew with lamb, potatoes, carrots and pickled red cabbage. Dublin Coddle an Irish sausage, bacon, onion and potato hot pot. Baileys and date sponge with parsnip crisps. Vanilla buttermilk pudding with poached organic Irish rhubarb and ginger cinder toffee.
Saturday feast of St. Patrick s Dinner Saturday 17th March 2018 We re celebrating St Patrick s night so book in advance and reserve your table for a delicious 5 course A la Carte Irish menu, Irish drink, live music and great hospitality! ( 10 per person deposit required to confirm your booking) Canapés on arrival Jamesons cured salmon fillet with crab fritters, cockle popcorn, orange and chive dressing. Pan fried fillet of mackerel with beetroot and dill salad and buttermilk panacotta. Goosnargh chicken liver parfait served on toasted soda bread with crispy bacon and sauterne jelly. Bacon and eggs slow cooked smoked pork belly with crispy hens egg and homemade HP sauce. Kerr s Pink potato and leek soup with truffle oil and Irish beer bread (v). Traditional Irish stew with lamb, potatoes, carrots and pickled red cabbage. Pan fried fillet of hake fillet with mussels, Irish cider and parsley cake. Sirloin of beef with pearl barley risotto, glazed oyster, roast garlic and parsley purée (Supplement 2.50). Mushroom and ale suet pudding with white onion soubise, triple cooked chips and milk braised scallions (v). Salted caramel Irish Whiskey bread and butter pudding with iced clotted cream Baileys panacotta with espresso sorbet, black berrys and white chocolate brownie. Vanilla buttermilk pudding with poached organic Irish rhubarb and ginger cinder toffee. A selection of Irish artisan cheese and tipsy loaf (Supplement 3.50) Freshly ground coffee or Dublin tea with petit fours 50 per person