Menu Available from Wednesday 10th January

2-COURSES From £20.95pp
3-COURSES From £25.95pp

(Excludes Tuesday 13th & Wednesday 14th February)
First Courses
accompanied by homemade bread
Creamy Wild Mushroom, Thyme & Sherry Soup with Rustic Croutons

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

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

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

Hot Baked Crab & King Prawns with a Tomato & Gruyere Gratin Supp £2.00

Main Courses
accompanied by fresh Seasonal Vegetables & Fondant Potato
Grilled Fillet of Lakeland Beef,
On Haggis & Neeps finished with a Creamy Whisky & Shallot Sauce Supp £6.00

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

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

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

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

Savoury Gougere filled with Creamy Vegetable Stroganoff


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 Supp £2.95

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