Spring 2019
A la Carte Menu
Friday & Saturday Evenings


First Courses
accompanied by homemade bread


Pea & Ham Soup with Pressed Ham Confit with Pea Shoots £5.95


Pan Seared King Scallops, Cauliflower Puree, Black Pudding Bon Bon & Crispy Pancetta £10.95


Chicken Liver, Apple & Calvados Pate, Apple & Date Chutney, Toasted Sourdough £7.95


Twice Baked Three Cheese and Caramelised Onion Soufflé with Spiced Tomato Relish £8.25


Smoked Salmon, King Prawn & Herb Terrine, Beetroot Salad & Horseradish Crème Fraiche £8.95


Smoked Chicken Cesar Salad with Soft Boiled Hens Egg £7.95


Main Courses
including fresh Seasonal Potatoes & Vegetables


Grilled Fillet of Lakeland Beef,
Leek & Thyme Rosti & Mixed Peppercorn Sauce Topped with Crispy Shallot Rings £26.50


Ballotine of Guinea Fowl, Herb Chicken Mousse, Braised Baby Gems, Pommes Puree & Chicken Jus £18.95


Pan Fried Marinated Pigeon Breasts, Braised Celeriac with Redcurrant Port Wine Sauce £17.95


Duo Lakeland Lamb, Pistachio Crusted Loin, Braised Shoulder, Hot Pot Potato & Mint Jus £18.95


Grilled Fillet of Sea Bream, Garlic Buttered Greens, Tempura Langoustine & Sauce Vierge £17.95


Spring Vegetable Risotto, Soft Poached Free Range Egg & Parmesan Crisp £15.95


Desserts – £6.50


“Davids Classic” Sticky Toffee Pudding with Bourbon Butterscotch Sauce & Vanilla Ice Cream


Chocolate Oreo Torte, Berry Coulis & Chantilly Cream


Rhubarb Panna Cotta with Stewed Rhubarb & Ginger Crumb


Lemon Cheesecake, Chris’s Lemon Ripple Ice-cream on Crushed Meringue


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


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