À la Carte Menu

Opening Times:

Closed Mondays

Tuesday to Friday
Bar: Lunch: 12pm to 2.30pm | Evening: 5pm-11pm
Food: Lunch: 12pm to 2.30pm | Evening : 5pm-9pm

Bar: 12pm to 11pm
Food: 12pm to 9pm

Bar: 12pm to 9pm
Food: 12pm to 8pm

Booking is recommend to secure your table at The Goose & Gander


Served with sweet chilli sauce (v, gf)

Served with fresh sourdough with olive oil & balsamic glaze (v, vg, gfa)

Served with tartar sauce

Served in breadcrumbs, tartar sauce & lemon dressing 

Served with wholegrain mustard mayonnaise 


Served with poached hens egg, tomato concasse and hollandaise sauce

Served with red wine, onion gravy, chilli, coriander, toasted sour dough

Served with toasted brioche, wild mushrooms, pancetta & truffle sauce (gfa)

Served with smashed avocado, cherry tomatoes and coriander cress

Served with red onion marmalade, mixed leaves, balsamic glaze, basil infusion (v)

Served with red onion marmalade, toasted brioche, balsamic reduction (gfa)

Served with naan bread, baby gem and pickled red onion salad,  yoghurt and mint sauce

Served with poached local hens egg, crispy pancetta, chive sauce

Served with bread roll & butter (v, vga, gfa)

Main Course

Served with triple cooked chips, plum tomato sauce, garlic sour dough (v, gfa) 

Served with triple cooked chips, homemade baked beans (v)

Served with creamy mashed potatoes, buttered kale, fine greens, champagne sauce (gf) 

Served with triple cooked chips, crushed minted mushy peas, tartar sauce, lemon 

Served with triple cooked chips, buttered greens, homemade gravy 

Served with potato gratin, celeriac puree, fine green beans & braised baby gem, wild mushroom sauce (gf)

Served with squash puree, buttered kale, potato gratin, red current and mint sauce

Served with potato gratin, savoy cabbage and bacon, chantenay carrots, port and marmalade sauce (gf)

Wild mushrooms, roast garlic, truffle infusion (v, gfa, vga)


Served with triple cooked chips, celeriac purée, buttered spring greens and peppercorn sauce (gf)

Served with Monterey Jack cheese, streaky bacon, iceberg mayonnaise, tomato, crispy fries and coleslaw

Served witth bacon, anchovies, gem lettuce, croutons, parmesan shavings & Caesar dressing (gfa) 

Served with creamy mashed potatoes, buttered kale, caramelised onion gravy

Served with triple cooked chips, fried egg, grilled pineapple & buttered garden peas (gf) 

Served with parmesan and truffle fries, celeriac purée, buttered kale, chantenay carrots, peppercorn sauce (gf) 


Served with hazelnut brittle, pistachio ice cream (v) – (please allow 15 minutes)

Served with white chocolate sauce, berry compote (v, gf) 

Served with butterscotch sauce, vanilla ice cream (v)

Served with chocolate ice cream and chocolate sauce

Mrs Kirkmans aged, Garstang white, cherry smoked cheddar, crook blue served with tomato chutney & Millers Damsel Biscuits (gfa,v)

Sides & Sauces

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    Beverly Fox

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