Spread Eagle

Additional Features

A La Carte Menu
County Awards
Free Parking
Fully Licensed
Function Menu
Non - Smoking
Theme Evenings
Vegetarian Menu

Special Offers

Saturday, December 23rd - £18.95
Black Tie Dinner Dance

Sparkling Dinner, Saturday December 30th - £27.50
A delicious 4 course dinner served with 'bubbly' and a free glass of 'bubbly' on arrival to all those ladies who wear something 'sparkly'!

Description

The Spread Eagle, Riverside Restaurant, is perfectly situated in the Forest of Bowland, overlooking the banks of the River Ribble set in heart of the picturesque Ribble Valley.

Originally a 17th Century Coaching Inn the Spread Eagle has developed into one of the top restaurants in Lancashire and under the guidance of Head Chef Greig Barnes, and owners Nigel and Ysanne Williams, The Spread Eagle won Lancashire Life's Restaurant of the Year award, 2000 and is listed in The Good Food Guide 2003.

With real fires, a wide selection of Scottish Whiskies and a function room for up to 150 guests The Spread Eagle at Sawley is well worth the trip out.

Our A La Carte Menu:

Starters

Creamy Veloute Soup of Onion, Garlic and Brie

Slices of Air-dried Spanish Ham, complemented by Wedges of Fresh Pear, Shaved Parmesan and Maple Syrup

Smooth Parfait of Chicken Livers and Foie Gras, flavoured by a Port Wine Reduction, with a Prune and Almond Chutney, Vegetable Pickle, Wholemeal Toast and a Cumberland Sauce

Caramel Glazed Galia Melon, complemented by a Coconut Cream and a Rum Syrup

Thinly Sliced Smoked Salmon, served with a Spiced Aubergine Dressing, Leaves and a Poached Egg

Fish Plate: A selection of Smoked Trout, Makerel and Salmon, Rollmop Herring, Dressed Prawns, Gravadlax and Crab, served with a Herbed Horseradish Cream, Mustard Sauce and a Potato Salad

Grilled Medallion of Black Pudding, sat upon Crushed Potatoes, with Puy Lentils and a Honey and Mustard Sauce

Home Cured Salmon Gravadlax, complemented by a New Potato Salad, Sweet Mustard and a Smoked Trout Mousse

Grilled Goats Cheese Nicoise (soft boiled egg, green beans, tomato, olives)

Salad of Duck Leg Confit, Spring Onions, Beetroot and Onions all finished by a Pumpkin Seed Dressing

Main Courses

Pan Fried Fillet of Salmon, served with a Buttered Pea Stock and a Gnocchi of Broad Beans

Baked Smoked Haddock, set upon a Potato Puree, with a Watercress and Nutmeg Sauce and a Coddled Egg

Seared Fillet of Seabass, accompanied by an Asian Style Dressing (contains peanut) and a Five Spice Pastry

Pan Fried Breast of Chicken, served with a Veloute of Wild Mushrooms, Baby Leeks, Smoked Bacon and Black Eyed Beans

Grilled Breast of Duck, served with chunks of Poached Pineapple, Spring Onions and an Aniseed Flavoured Sauce

Boneless Knuckle of Lamb, simmered with Lemon and Mint, its Braising Liquor finished with Gremolata

Flash Roasted Venison Haunch Steak, accompanied by Kidney Beans, Lime and Sour Cream Wafer and a 'Chilli-con-Carne' Sauce

Char-grilled Fillet Steak complemented by a Creamy Black Peppercorn Sauce and a Potato and Garlic Gratin (250g/8oz uncooked weight)

Roast Fillet of Pork, served with an Apple Puree, Panchetta and a Smooth Piccalilli Veloute

Braised Neck End of Lamb, served with layers of Buttered Potatoes and Onions, Black Pudding, its Cooking Juices and Spiced Pickled Cabbage

Lightly Spiced Carrot and Cashew Nut Pave, finished with Buttered Carrot and Coriander Juices

Oven Roasted Vegetable Plate served with Grilled Goats Cheese and a Green Herb Dressing

All main courses are served with vegetables of the day

Additional orders :
Mixed Olives (dressed)
French Fries

Dessert Menu

Malted Coffee Brulee, served with a Vanilla Ice Cream, Cinnamon Tuille and a Chocolate Truffle

Iced Blackcurrant Meringue Parfait, set in a 'Broth' of Red Fruits

Warm Sticky Toffee Pudding, complemented by a Butterscotch Sauce, Poached Prunes and a Honey and Ginger Ice Cream

Rich Terrine of Dark and White Chocolate, served with a Bitter Chocolate Sorbet and a Minted Chocolate Sauce

Warm Bread and Butter Pudding, accompanied by Poached Dried Apricots, English Sauce and an Apricot Puree

Layered Chocolate Truffle Cake, served with Griottine Cherries, Caramel Cream and a Pistachio Ice Cream

White Wine Poached Pear, served with an Almond Panacotta, Lemon Jelly and a Lemon and Lime Tuille

A Selection of Raspberry Based Desserts: Trifle, Iced Parfait and a Ganache

Selection of Ice Creams served with a Sweet, Crisp Pancake

Selection of Sorbets, accompanied by Poached Pineapple Slices

Selection of Local Cheeses, served with Grapes, Pickled Onions, Chutney, Celery and Apple