Autumn 2019
Mid Week Menu

Tuesdays – Thursday 6pm – 9pm

2 Courses from £21.95pp

3 Courses from £26.95pp

First Courses
accompanied by homemade bread

Creamy Onion, Thyme and Sherry Soup topped with a Gruyere Crouton (V)

Gourmet Creamy Garlic Mushrooms, Truffle Crumb & Tomato Pesto (V) (GF)

Tempura King Prawns served with a Sweet Chilli Lime & Garlic Dipping Sauce Supp. £2.00 (GF)

Slow Braised Pork Cheeks served on a Black Pudding & Potato Hash (GF)

Scottish Smoked Salmon with a Horseradish Crème & Chive Potato Salad (GF)

Halloumi & Fig Salad with a Honey Mustard Vinaigrette (V) (GF)

Main Courses
accompanied by fresh Seasonal Vegetables & Potatoes

Grilled Fillet of Lakeland Beef, Served with Mushrooms en croute,

Red Wine Sauce and Parsnip Crisps Supp. £6.50 (GF)

Free Range Chicken Breast,

Stuffed with Haggis served with crushed Neeps and Creamy Whiskey Sauce (GF)

Duo of Yorkshire Venison

Roast Loin & Venison Pudding, Butternut Purée & Blackberry Sauce Supp. £4.00 (GF)

Roast Goosnargh Duck Breast,

Bacon Bubble & Squeak with a Honey Chilli & Orange Glaze (GF)

Pan Fried Halibut,

Served on Wilted Greens with a Mussel & Saffron Velouté (GF)

Savoury Gougere filled with a Creamy Vegetable Stroganoff (V)

Desserts

Chocolate & Biscoff Délice with a Salted Caramel & Honeycomb Crumb

Warm Citrus and Almond Sponge with Vanilla Bean Ice Cream & Citrus Curd (GF)

“David’s” Tiramisu served in a Tuile Basket (GF)

Blackberry Swirl Cheesecake with Fruit Compote & Chantilly Cream

A Selection of Fine British Cheese, with Chutney, Grapes & Biscuits Supp. £2.95 (GF)

If you require specific allergy information please ask a member of staff (GF = Gluten free/ or GF alternative)

A discretionary 10% gratuity will be added to parties of 7 or more with much appreciation