Spring has arrived, and with it, a fresh new menu at The Upper Deck Bar & Grill. Our latest offerings showcase the best of British and Lancashire produce, celebrating the vibrant flavors of the season.

Seasonal Highlights

Our spring menu features dishes crafted with locally sourced ingredients, including foraged wild garlic and dandelions.Each dish is prepared from scratch in-house, ensuring the highest quality and freshness.

• Lamb Rump and Crispy Belly: Accompanied by sticky sweetbread, English asparagus, wild garlic, and black garlic ketchup, this dish is a true celebration of spring flavors.

• Cured Mackerel: Served with cod roe emulsion, English asparagus, rhubarb, smoked eel, and nori seaweed, offering a delightful balance of taste and texture.

• Chargrilled English Asparagus: Paired with yoghurt, black garlic, and pistachio dukkah, this side dish highlights the freshness of seasonal produce.

• Salt Baked Celeriac: Complemented by apple, remoulade, lovage, and smoked hazelnut, this vegetarian option is both hearty and flavorful.

Sweet Endings

Our desserts continue the theme of seasonal indulgence:

• Coconut and Tonka Bean Mousse: Accompanied by dandelion, brioche doughnut, and fig, this dessert offers a unique blend of flavors.

• Burnt Lemon: Enhanced with honeycomb, sorrel, bee pollen, and kaffir lime, providing a refreshing conclusion to your meal.