Autumn 2018
A la Carte Menu
Friday & Saturday Evenings

available from Friday 24th August 2018

First Courses
accompanied by homemade bread
Spiced Parsnip & Bramley Apple Soup with Mini Onion Bhaji & Crème Fraiche £5.95

Smoked Haddock Scotch Egg, char-grilled Asparagus & Curried Mayonnaise £7.95

Game Terrine: Rabbit, Pheasant & Leek Terrine with Autumn Chutney & Dressed Leaves £8.25

Salad of Cumbrian Goats Cheese, Roasted Beets, Honey & Candied Walnut Crumb £6.45

Seared King Scallops, Stornoway Black Pudding, Parma Ham Crisp & Pea Puree £9.25

Main Courses
including fresh Seasonal Vegetables & Fondant Potato

Grilled Fillet of Lakeland Beef,
Oxtail Croquette, Butternut Squash Puree & Oxtail & Red Wine Jus £26.50

Roast Breast of Goosnargh Duck,
Duck Confit Spring Roll, Chilli & Honey Braised Pak Choi & Aromatic Orange Sauce £18.95

Roast Loin of Yorkshire Venison (Served Pink),
Celeriac Puree, Mini Venison Pudding with Blackberry & Cassis Sauce £21.95

Pan Fried Free Range Chicken Breast
Stuffed with Mushroom & Spinach on Truffle Oil Mash & Champagne & Shallot Sauce £17.95

Char-Grilled Swordfish Steak with a warm Roasted Plum Tomato, Caper & Fennel Salad £17.50

Mixed Lentil & Vegetable “Cottage Pie” Topped with Sweet Potato & Parmesan Mash £16.95

Desserts – £6.50

Oreo Cookie Chocolate Torte, with Homemade Raspberry Ripple Ice- Cream

Roast Plum & Oat Crumble with Vanilla Custard

Lemon & Ginger Cheesecake with Homemade Lemon Curd & Chantilly Cream

Warm Pear & Frangipane Tart served with Homemade Vanilla Ice-Cream

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

♦ Minimum 2 Courses per person to including 1 main course or a surcharge of £7.50
If you require specific allergy information please ask a member of staff
A 10% gratuity will be added to parties of 7 or more with much appreciation