Autumn 2018

2-COURSES From £21.95pp
3-COURSES From £26.95pp
First Courses
accompanied by homemade bread
Spiced Parsnip & Bramley Apple Soup with Mini Onion Bhaji & Crème Fraiche

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

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

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

Seared King Scallops, Stornoway Black Pudding, Parma Ham Crisp & Pea Puree Supp £2.00

Main Courses
accompanied by fresh Seasonal Vegetables & Fondant Potato
Grilled Fillet of Lakeland Beef,
Oxtail Croquette, Butternut Squash Puree & Oxtail & Red Wine Jus Supp £6.50

Roast Breast of Goosnargh Duck (Served Pink),
Duck Confit Spring Roll, Chilli & Honey Braised Pak Choi & Aromatic Orange Sauce

Roast Loin of Yorkshire Venison (Served Pink),
Celeriac Puree, Mini Venison Pudding with Blackberry & Cassis Sauce Supp £3.00

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

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

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


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 Celery, Grapes & Biscuits supp £2.95

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