Nutters - Evening Menu

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(See also: Afternoon Tea, Lunchtime, Gourmet, Vegetarian. Sunday Lunch, Business Lunch, Desserts)

Here at Nutters Restaurant we pride ourselves on using only the very best local and regional produce.
We build our evening menus seasonally and with the help of our suppliers transform exceptional produce into mouth-watering combinations.

Please note: Because we change our menus daily to reflect the very freshest ingredients available at the market each morning, all menus are subject to change without notice. If you have any special dietary requirements we will always try to accommodate you. Simply ask our staff at the time of your booking.

Sample Image Gallery (Click to enlarge)

Sample Evening Menu

Starters

Slow Roast Dingley Dell Pork Belly “China Town” with ginger, spring onions and a lime leaf and coriander dressing - £7.80

Goosnargh Duck Leg Confit with gingered pasty, piccalilli and snow pea salad - £7.95

Seared Scallops with poppy seed pannacotta, bacon dust and roast caramelised parsnip chunks - £9.50

Crispy Bury Black Pudding Wontons with a confetti of vegetables - £7.95

Kirkhams Lancashire Cheese Tart, with wilted spinach and Nutters Waldorf salad - £7.80

Crispy Lobster Fritter with a garlic, lemon and basil emulsion served with a quinoa salad - £9.50

Slow Braised Lamb Shoulder, with feta and coriander and a port and shallot reduction - £7.80

Creamy Jerusalem Artichoke and Celeriac Soup, with truffled chives - £4.80

Main Courses

Harefield Rack of Lamb, served with garlic and rosemary potato gratin, honey roast parsnips and a port wine reduction - £21.50

Goosnargh Chicken two ways, Parma Ham wrapped Roulade and Mini Kiev, served with roast root veg and creamy carrot puree - £18.40

Trio of Dingley Dell Pork, Confit Belly, Roast Fillet and Ham Hock Potato Cake, with Savoy cabbage and mustard sauce - £18.20

Caramelised Goosnargh Duck Breast and Mini Confit Leg, served with plum chutney, seared foie gras and honey brioche - £18.90

Pan Seared Seabass Fillet, served with pigs cheek, sautée samphire and butternut squash - £18.80

Fillet of Limousin Beef * and Slow Cooked Blade Fritter, with creamy mash potato, wild mushrooms and a red wine and tarragon sauce - £23.50

Marinaded Cod Fillet, with sesame and lime noodles and a ginger and soy broth - £18.60

Seared Salmon Fillet and Roasted Artichokes, with golden beetroot salsa and diver-caught scallops - £18.80

* The prime Limousin beef is hand selected from their herd by John and David Little; a third generation of farmers from Cannerhaugh, near Penrith. The cattle are traditionally fed on barley and the lush green grasses of the Eden Valley.