Autumn 2017
A la Carte Menu

Friday & Saturday Evenings

First Courses
accompanied by homemade bread

Spiced Squash & Red Pepper Soup, Toasted Pumpkin Seeds & Herb Crème Fraiche £5.95

Braised Pork Cheeks, Black Pudding Hash on Apple & Onion Puree £7.95

Poppy & Black Pepper Crusted Tuna Carpaccio with Niçoise Salad & Olive Tapenade £7.85

Twice Baked 3 Cheese & Caramelised Onion Soufflé with Tomato Chutney £7.50

King Scallop, Prawn & Leek Thermidor,
Baked in a creamy White Wine Sauce topped with Parmesan Crumb £8.95

Main Courses
accompanied by fresh Seasonal Vegetables & Fondant Potato

Grilled Fillet of Lakeland Beef,
Creamy Wild Mushrooms, Roasted Garlic, Pomme Anna & Haggis Beignet £25.95

Roast Chicken Breast on Sweetcorn Puree, Mini Chicken & Leek Pie, Buttered Mash & Chicken Jus £17.95

Pan Seared Loin of Yorkshire Venison, Venison Pudding, Carrot Puree, Sloe Gin & Blackberry Jus £22.95

Honey & Sesame Glazed Breast of Goosnargh Duck, Spring Onion Rosti, Spiced Orange Glaze £18.95

Grilled Loin of North Sea Cod, Pea & Artichoke Risotto topped with Crispy Monk Cheek £17.65

Three Bean & Vegetable Cakes, on Creamy Vegetable Goulash topped with Crispy Shallots £16.95

Desserts – £6.25

Chocolate & Hazelnut Fondant, Hazelnut Brittle & Mascarpone Ice Cream (15 min bake to order)

Our Own Pistachio Meringue Nest layered with Fruit Compote & topped with Plum Sorbet & Cream

Sticky Gingerbread Pudding, Caramel Sauce & Iced Pear Parfait

Bailey’s Irish Cream Cheesecake on a pool of Coffee Crème Anglaise

A Selection of Fine British Cheese, with Celery, Grapes & Biscuits £7.95

Minimum 2 Courses per person to including 1 main course or a surge charge of £7.50

If you require specific allergy information please ask a member of staff
A discretionary 10% gratuity will be added to parties of 7 or more with much appreciation