Dates of Event: From 29 March 2013 to 01 April 2013The Freemasons has two special menus for those wishing to indulge themselves during the Easter weekend at Freemasons at Wiswell.
Fish is the theme for the Good Friday seasonal menu, running alongside the a la carte menu, with new dishes such as the starter of Crab: Salad of Muncaster crab, apple and fennel, or a main course of Hake: simply grilled, smoked potatoes, brown butter and shrimp butter.
The Easter Monday menu, served 12pm - 4pm, features a choice of three starters, mains and desserts and includes the best seasonal produce such as Lamb: Cooked shoulder, confit tomatoes, garlic beans and basil, or a Freemasons favourite of Fish Pie: Morecambe Bay caught fish, Lancashire cheese crust.
For Easter Sunday, the Freemasons will be serving a traditional Sunday lunch.
Good Friday – 29th March (2 courses £19.95, 3 courses £22.95)
Crab: Salad of Muncaster crab, apple and fennel
Scallops: Baked Manx Queenies, smoked bacon and leek, Berkswell cheese
Haddock: Butter poached, mussels in Aspall cider, chips and Sarsons vinegar
Hake: Simply grilled, smoked potatoes, brown butter and shrimp butter
Lemon: Meringue pie, inspired by Wiswell Moor
Soufflé: Pistachio with its own ice cream
Cheese: Selection of artisan cheeses (£3.95 supplement)
Easter Monday – 1st April (2 courses £25.95, 3 courses £29.95)
Watercress: Veloute, smoked haddock milk
Crab: Cocktail of Muncaster crab
Risotto: Smoked bacon, wild garlic and parsley
Beef: Roast aged sirloin, traditional garnish
Lamb: Slow cooked shoulder, confit tomatoes, garlic beans and basil
Fish Pie: Morecambe Bay caught fish, Lancashire cheese crust
Lemon: Tart, pistachio ice cream
Chocolate: Pave, hazelnut ice cream
Cheese: Selection of four local cheeses and biscuits
Click here to book Return to events