Father’s Day at The Duke Of Portland – Sunday 16th June 2013
2 Courses : £14.50 3 Courses : £17.50 Chef’s Fresh Seasonal Soup (v) Crusty Bread Breaded Lamb Meatballs, Shredded breast of Lune valley lamb, Moroccan spiced couscous and Harrisa dressing Chicken Liver Parfait, Classic rich parfait of Goosnargh chicken liver, plum and grape chutney and Melba toast Confit of Alison Nicholson’s pork belly, Apple sauce, bury black pudding and mustard …