Company name

ATRIUM BRASSERIE & BAR

Experience the relaxed, informal atmosphere and the mouth-watering cuisine at the Atrium. The split level space hosts a cocktail bar overlooking the restaurant with a light, airy feel and modern decor. It is the perfect place for a celebration and often hosts local entertainment from jazz and funk to country and western. See our sample menu. We are open every night from 5.30pm to 9.00pm. To book a table call reservations on 01253 712 236

SPICE UP YOUR SOCIAL LIFE - EVENTS AT THE ATRIUM

Live at the Atrium: Mark James

Internationally famous magician and comedian, plus the 2009 winner of Fylde's New Faces, girl group, 'Mellia' Friday 26th March, Friday 23rd April, Friday 25th June
£25 per person to include three course dinner

Mothering Sunday - Sunday 14th March

3 course lunch in the Atrium 12 noon - 3pm, Adults £24.50 Children under 12 £12.50
3 course lunch in the Carvery 1pm - 3pm Adults £14.50 Children under 12 £7.25
Afternoon Tea in the Poolside Lounge 3pm - 5pm Adults £13.95 Children under 12 £7.50

Easter Sunday- Sunday 4th April

Sunday Lunch in The Atrium 3 course lunch
Adults £15 Children under 12 £8.50 Includes Easter eggs for the children

Floristry Workshop Weekend - Sunday 25th - Monday 26th April

With Jane Thompson of Flower Design and in association with David Austin Roses. The workshops are suitable for every ability. Tickets for the weekend £75 (inc B&B) per person or £92.50 (inc Dinner, B&B) per person
Day rates also available £25 per person per day .
Fully inclusive of demonstration and tuition, welcome drinks and canapés, lunch and afternoon tea.
The floral designs will be charged for on the day dependent upon the size created. Small: £30 Medium £45 Large £65

Wedding Open Day - Sunday 9th May 11am - 4pm

Come and view the fabulous Atrium Restaurant set up for a Wedding Reception and meet our recommended suppliers of wedding services. Our qualified staff will be on hand to answer any queries you may have and to check availability for your special day Complimentary refreshments Tickets available from Hotel Reception

Food & Wine Evening - Thursday 13th May Sponsored by European Wine Growers

Bubbly reception followed by a delicious four course menu with appropriate wines to match each course £29.50 per person Stay overnight for just £25 per person to include full English Breakfast.

Live at the Atrium: Tony Benedict

The Fylde Coast's favourite vocalist Friday 21st May
£25 per person to include three course dinner.

atrium

SAMPLE MENU

Starters - £5.50

Chef's soup of the day
Classic prawn cocktail with brown bread
Slow cooked belly of pork with butternut squash purée
Confit of Goosnargh duck leg with plum sauce and an Oriental salad
Smooth chicken liver parfait with homemade pickles and melba toast
Fresh local mussels cooked in white wine and pesto finished with lemon and parsley
Risotto of roasted beetroot topped with a shaved fennel salad
Scottish smoked salmon with a crisp potato rosti and créme fraîche
Leek and blue cheese tart with a tomato and onion relish

Main Courses - £13

Braised Moroccan style lamb shank with fruity cous cous and roasted vegetables
Fresh fish of the day (subject to market prices)
Thai-marinated breast of chicken in green curry sauce, pak choi and rice
The Dalmeny burger with bacon and cheese, served with fries
Steamed Mediterranean vegetable pudding with red pepper coulis
Fish 'n' chips with mushy peas and tartare sauce
Pan-fried calves liver on bubble and squeak with onion gravy
Spinach and wild mushroom tagliatelle bound in a white wine cream sauce
Herb-crusted pork cutlet with sweet potato mash and a cider sauce
Sirloin steak - £3.50 supplement
Fillet steak - £5.00 supplement

Our sirloins and fillets are sourced locally from Brock valley and pan-cooked to your liking. Served with our homemade fat chips or thin fries and a roasted flat mushroom. Have it plain or choose from one of our sauces: Pepper, Diane, Béarnaise or Red wine.

Desserts - £4.50

Sticky toffee pudding with toffee sauce
Apple and cinnamon crumble with sorbet
Banoffee cheesecake with ginger snap biscuit
Baileys crème brûlée served with banana bread
Fruit and nut chocolate mousse with chocolate fudge
Treacle tart with vanilla ice cream
British and continental cheese and biscuits with fruit chutney
A selection of Bonds ice cream and sorbets