Restaurant Albert’s - Restaurant \u0026 Bar - Worsley

Tomato and Red Pepper Soup (V) - With freshly baked bread and butter

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Mushrooms on Toast (V)

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Rabbit Gnocchi

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Add Crispy Pancetta

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Sauce on the Side

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Add Ham

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Peroni

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Blending the finest hops with spring planted barely and a quarter of Italian maize which produces its uniquely crisp and refreshing taste.

GF Peroni

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Offers a delicate balance of bitterness and citrus aromatic notes.

Heinken 00

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Alcohol free beer.

Viura, Castillo de Piedra, Spain

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Hints of white flowers and tropical fruit on the nose and a crisp, yet delicate finish make this an easy-drinking treat!

Tempranillo El Velero, Spain

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Cherry-red tempranillo that sows strawberry and fruit of the forest.

White Zinfandel Jack & Gina, USA

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A soft and juicy rosé full of summer berry fruits and plenty of lively acidity.

Appletiser

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Coke

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Coke Zero

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Chocolate Volcano

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Chocolate pudding with a gooey chocolate fondant centre served vanilla cream. V.

Sticky Toffee Pudding

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With butterscotch sauce, toasted pecans and vanilla cream. V.

Albert’s Cheese Board

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Black waxed cheddar, Garstang white and Cambozola noir with a date and apple chutney, crostinis and oat cakes. V.

Roast Rump of Beef

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With baby baked new potatoes, mash, caraway carrots, tenderstem broccoli and a red wine jus.

Roast Chicken

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Roast chicken supreme with baby baked new potatoes, mash, caraway carrots, tenderstem broccoli, and a red wine jus.

Roast of Rump Beef

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With Yorkshire pudding, roast potatoes, caraway carrots, tenderstem broccoli, and proper gravy.

Roast Chicken

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Roast chicken supreme with macadamia nut stuffing, roast potatoes, caraway carrots, tenderstem broccoli, and proper gravy.

Lancashire Cheese and Onion Pie

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With roast potatoes, caraway carrots, tenderstem broccoli, and proper gravy.

Skinny Fries

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V, VE.

Dauphinoise Potatoes

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Sliced potatoes baked with cream, garlic and Gruyére. V.

Spring Onion Mash

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V.

Mozzarella Pizza

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Smoked Haddock Risotto

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Smoked haddock and sautéed leek risotto.

Cheesy Tomato Pasta Twirls

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Non-Gluten Tomato and Basil Bruschetta

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Toasted gluten free bread topped with walnut pesto, heritage tomatoes, Kalamata olives and buffalo mozzarella. V.

Non-Gluten Today’s Soup

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With gluten free bread and butter.

Non-Gluten Mushrooms on Toast

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Wild and field mushrooms with garlic and truffle oil with a slice of toasted gluten free bread.

Buffalo Mozzarella and Tomato

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With fresh basil and sun-blushed tomatoes. V.

Spicy Sausage

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‘Nduja sausage and pepperoni with red and yellow peppers red onion, coriander and sour cream.

Pulled Chilli Chicken

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With sticky plum sauce, spring onions, fresh coriander and chilli.

Slow Braised Beef Short Rib

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With pancetta and mushroom gravy, a macadamia nut and smoked bacon croquette and any two sides.

Proper Cheese Burger

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Hand-pressed, beef burger with black bomber cheddar, pickles and burger sauce, in a brioche bun with coleslaw and skinny fries.

Pan-Fried Seabass

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With a lemon and dill sauce and any two sides.

Warm Goats’ Cheese Fritters

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Yellison farm goats’ cheese fritter with toasted seeds and a salad of balsamic baby beetroot, roasted butternut squash, red onion, mixed leaves and pine nuts with a raspberry vinaigrette. V

King Prawn and Avocado

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Baby spinach and cos lettuce with grilled king prawns, avocado salsa, chickpeas, pepperdew peppers, and chipotle mayonnaise.

Albert’s Chicken Caesar

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With cos lettuce, crispy pancetta heritage tomatoes and parmesan crisps with a homemade Caesar dressing.

Marinated Boscaiola Olives

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V.

Sourdough Bread

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With lightly salted butter. V.

Tomato and Basil Bruschetta

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With the option of toasted rustic bread topped with walnut pesto, heritage tomatoes, Kalamata olives and buffalo mozzarella or toasted rustic bread topped with heritage tomatoes, Kalamata olives and lemon oil (Vegan). V, VE.

2 Courses for Starters

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2 Courses for Mains

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Freshly Baked Croissant

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With strawberry jam and butter. V.

Avocado Muffin

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Avocado, tomato and red onion salsa on a toasted English muffin. V.

Albert’s Ultimate Breakfast Butty

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Sausage, cheddar slice, pancetta, on a brioche bun.