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