Fleet Street Lane, Ribchester, Preston. Lancashire. PR3 3ZA
Tel: 01254 820212 info@angelsribchester.co.uk
A La Carte
4 Course
6 Course
2 / 3 Course
Weekday Lunch
Sunday Menu
Our menus change regularly - to accommodate both the seasons and the creative inspirations of Simon and his team. Please advise us of any dietary requirements or requests before your visit; (please provide at least 24 hours notice if possible). Our Sample menus are designed to provide you with a flavour of the dishes we currently have on our menus; whether you choose the indulgence of the 6 course menu, or your own tempting combination of dishes from our A La Carte selections. We also have special menus or offers from time to time, making a visit to Angels something not to be missed.
Mid-Week Evening Menu
(available Tuesday, Wednesday & Thursday evenings)
Starters
Butternut squash and ginger soup
Cannelloni crepes grilled with parmesan
Portobello mushroom with goats’ cheese, red onion confit, pine nuts & basil vinaigrette
Main Courses
Blade of beef slow braised with wild mushrooms & creamed cabbage
Goosnargh corn-fed duck leg confit, orange jelly, roasted figs & glaze
Butter roast fillet of plaice, spiced carrot purée, spinach & salsa verde
Desserts
Chocolate & date pudding, ginger wine sauce, clotted oat ice cream
Warm black treacle tart, pistachios, blackcurrant & liquorice ice cream
Peanut parfait, salted caramel sauce
2 Courses - £19.90 3 Courses - £22.90
Please note that this menu changes on a daily / weekly basis to reflect the seasons and produce availability.
The choices shown whilst representative are shown as a sample.
Blade of beef slow braised with wild mushrooms & creamed cabbage
Roast guinea fowl with leeks, bacon, apples & cider glaze
Venison bourguignon
Butter roast fillet of plaice, spiced carrot purée, spinach & salsa verde
Desserts
Pear & chocolate crumble, crème anglaise
Chocolate & date pudding, ginger wine sauce, clotted oat ice cream
Warm black treacle tart, pistachios, blackcurrant & liquorice ice cream
Autumn pudding, vanilla set cream
Please note that this menu changes on a daily / weekly basis to reflect the seasons and produce availability.
The choices shown whilst representative are shown as a sample.
Blade of beef slow braised with wild mushrooms & creamed cabbage
Roast guinea fowl with leeks, bacon, apples & cider glaze
Venison bourguignon
Butter roast fillet of plaice, spiced carrot purée, spinach & salsa verde
Desserts
Pear & chocolate crumble, crème anglaise
Chocolate & date pudding, ginger wine sauce, clotted oat ice cream
Warm black treacle tart, pistachios, blackcurrant & liquorice ice cream
Autumn pudding, vanilla set cream
Please note that this menu changes on a daily / weekly basis to reflect the seasons and produce availability.
The choices shown whilst representative are shown as a sample.
4 Course Menu
TO START
Chef’s canapés
FIRST COURSE
Choose any starter from our A La Carte Menu
(Scallops £3 supplement)
SECOND COURSE
Seasonal Soup
THIRD COURSE
Choose any main course from our A La Carte Menu
(Fillet Steak £6 Supplement)
FOURTH COURSE
Choose any dessert from our A La Carte Menu
(Cheese £3 Supplement)
TO FINISH
Coffee or tea with petits fours
£34.90 per person
6 Course Gourmet Menu
(To be enjoyed by the whole table)
Grilled watermelon, whipped feta, vine & yellow tomatoes, micro leaves
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Oak smoked trout, pickled golden beetroot, horseradish rémoulade, quail eggs
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Caramelised king scallops, spiced carrot pureé, parsnip crisps
~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Seasonal soup
~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Lamb - loin & braised shoulder, boulangère potatoes, broad beans, crushed peas
~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Assiette of desserts
.~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Optional Extra Course
Cheeses with spiced pear chutney, grapes & miller damsels (£6.00 supp)
~ ~ ~ ~ ~ ~ ~ ~ ~ ~
Angels blend coffee with a selection of petits fours
£44.90 per person
A La Carte Menu
(available every evening)
Starters
Grilled watermelon, whipped feta, vine & yellow tomatoes, micro leaves …………………………………….. £6.90
Corn-fed Goosnargh chicken livers, black pudding, rhubarb, crisp brioche ………………………………….. £7.50
Portobello mushroom , goats’ cheese, red onion confit, pine nuts, basil vinaigrette ……………………….. £7.20
Caramelised king scallops, spiced carrot pureé, parsnip crisps ……………………………………………… £10.90
Seasonal soup ……………………………………………………………………………………………………….. £5.90
Oak smoked trout, pickled golden beetroot, horseradish rémoulade, quail eggs .…………………………… £7.50
Main Courses
Lamb - loin & braised shoulder, boulangère potatoes, broad beans, crushed peas ……………………….. £21.90
Wild sea bass fillet, blood oranges, watercress veloute, pomme Parisienne ………………………………. £20.90
Blade of beef slow braised in Merlot, spring onions, chive oil potato ………………………………………… £18.90
Sea-reared sea trout, wild garlic purée, new potato & leek terrine ………………………………………….. £19.90
Goosnargh duck breast, potato fondant, mushrooms, brandy & prunes ……………………………………. £21.00
Fillet of beef, Blacksticks blue cheese, spinach (or in pan juices) …………………………………………. £26.00
Desserts
Lemon meringue cake, blackcurrant sorbet ……………………………………………………………………… £6.90
Warm treacle tart, blackcurrant & liquorice ice cream …………………………………………………………. £6.90
Passion fruit & basil trifle ………………………………………………………………………………………….. £6.90
Warm chocolate brownie,, chocolate sauce, Amaretto & cherry ice-cream …………………………………. £6.90
Baked chocolate & saffron cheesecake , roast pineapple …………………………………………………….. £6.90
Blood orange parfait, ginger jelly, pistachio sponge …………………………………………………………….. £6.90
Selection of cheeses, spiced pear chutney, grapes & miller damsels ……………………………………….. £9.90
£5.90
Oak smoked trout, pickled golden beetroot, horseradish rémoulade, quail eggs £7.50
urses
Desserts
Please note that this menu changes on a daily / weekly basis to reflect the seasons and produce availability.
The choices shown whilst representative are shown as a sample.
Blade of beef slow braised with wild mushrooms & creamed cabbage
Roast guinea fowl with leeks, bacon, apples & cider glaze
Venison bourguignon
Butter roast fillet of plaice, spiced carrot purée, spinach & salsa verde
Desserts
Pear & chocolate crumble, crème anglaise
Chocolate & date pudding, ginger wine sauce, clotted oat ice cream
Warm black treacle tart, pistachios, blackcurrant & liquorice ice cream
Autumn pudding, vanilla set cream
Please note that this menu changes on a daily / weekly basis to reflect the seasons and produce availability.
The choices shown whilst representative are shown as a sample.
Blade of beef slow braised with wild mushrooms & creamed cabbage
Roast guinea fowl with leeks, bacon, apples & cider glaze
Venison bourguignon
Butter roast fillet of plaice, spiced carrot purée, spinach & salsa verde
Desserts
Pear & chocolate crumble, crème anglaise
Chocolate & date pudding, ginger wine sauce, clotted oat ice cream
Warm black treacle tart, pistachios, blackcurrant & liquorice ice cream
Autumn pudding, vanilla set cream
Please note that this menu changes on a daily / weekly basis to reflect the seasons and produce availability.
The choices shown whilst representative are shown as a sample.
Weekday Lunch Menu
(Available Thursday & Friday Lunchtimes)
Starters
Butternut squash and ginger soup
Cannelloni crepes grilled with parmesan
Portobello mushroom with goats’ cheese, red onion confit, pine nuts & basil vinaigrette
Main Courses
Blade of beef slow braised with wild mushrooms & creamed cabbage
Goosnargh corn-fed duck leg confit, orange jelly, roasted figs & glaze
Butter roast fillet of plaice, spiced carrot purée, spinach & salsa verde
Desserts
Chocolate & date pudding, ginger wine sauce, clotted oat ice cream
Warm black treacle tart, pistachios, blackcurrant & liquorice ice cream
Peanut parfait, salted caramel sauce
2 Courses - £14.90 3 Courses - £17.90
Please note that this menu changes on a daily / weekly basis to reflect the seasons and produce availability.
The choices shown whilst representative are shown as a sample.,
Sample Sunday Menu
(Available Sunday lunchtimes & evenings)
Starters
Courgette and mint Soup
Portobello mushroom, goats’ cheese, red onion confit, pancetta & basil Vinaigrette
Cannelloni crepes, grilled with parmesan
Oak Smoked trout, roasted & marinated golden beetroot, horseradish & celeriac rémoulade
Watermelon, whipped feta, yellow and vine tomatoes, micro Leaves
Caramelised king scallops with green sauce & pancetta crisps (£3 Supp)
Main Courses
Pan fried sea trout fillet, charred asparagus, lemon butter shrimps, watercress veloute
Slow red wine braised blade of beef with Yorkshire pudding, thyme jus, chive oil mashed potato
Pork shoulder, black pudding, apple purée, cider glaze
Pan fried sea bass, sauce vierge
Goosnargh chicken breast, Madeira and mushrooms
Fillet steak (£6 supp) served in its own juices or with a mushroom, shallot & madeira
Desserts
Lime ‘panna cotta’ with chocolate and strawberries
Lemon meringue cake
Warm honey tart, almonds, liquorice and blackcurrant ice cream
Blackcurrant and cassis delice
Orange fizz parfait, mango & orange salad, coconut ‘ice’
Selection of cheeses, spiced pear chutney, grapes, miller damsels (£3 supp)
Please note that this menu changes on a weekly basis to reflect the seasons and produce availability.
The choices above,whilst representative, are shown as a sample.
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