Menu Available from 12th January

January – February 2018
A la Carte Menu
Friday & Saturday Evenings

First Courses
accompanied by homemade bread

Creamy Wild Mushroom, Thyme & Sherry Soup with Rustic Croutons £5.95

Smoked Mackerel Pate, Horseradish Crème Fraiche, Beetroot Salad & Melba Toast £7.95

Tortellini of Squash & Ricotta, Tossed in Sage Butter with a Parmesan Crisp & Pine Nuts £7.85

Baked Veal & Pork Meatballs, with Sweet Pepper & Tomato Sauce, Mozzarella & Focaccia £7.50

Hot Baked Crab & King Prawns with a Tomato & Gruyere Gratin £8.95

Main Courses
accompanied by fresh Seasonal Vegetables & Fondant Potato

Grilled Fillet of Lakeland Beef,
On Haggis & Neeps finished with a Creamy Whisky & Shallot Sauce £25.95

Breast of Goosnargh Duck (Served Pink)
on Braised Red Cabbage, Celeriac Puree & Port & Black Cherry Reduction £19.95

Chicken Breast Roasted in Honey & Sesame,
on Garlic & Olive Mash, White Wine & Tarragon Sauce £17.95

Pheasant Breast on a Colcannon Potato Cake, with a Bacon, Wild Mushroom & Madeira Fricassee £18.95

Grilled Fillet of Sea Bass on a bed of Roast Fennel, Chorizo & Tomato Stew £17.65

Savoury Gougere filled with Creamy Vegetable Stroganoff £16.95

Desserts – £6.25

Spiced Apple Panettone Bread & Butter Pudding with Bailey’s Crème Anglaisé

Chocolate Mousse Cake Served with Homemade Clementine Marmalade Ice Cream

Passionfruit Crème Brulee with Fresh Berries & a shortbread Finger

Glazed Lemon Tart with Raspberry Coulis & Vanilla Cream

A Selection of Fine British Cheese, with 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 discretionary 10% gratuity will be added to parties of 7 or more with much appreciation