Starters
Accompanied by Homemade Bread

— Creamy Onion, Sherry & Thyme Soup —
Parmesan Crouton & Herb Oil £9 (GF/V) 

— Crispy Pork Croquette —
Braised Pork Shoulder, Pink Slaw & Apple Cider
gel £13

— Chicken Liver & Port Parfait —
Toasted Sourdough & Plum Chutney
£12 (GF Alt.)

—  Twice Baked 3 Cheese Soufflé —
A Davids classic – with Caramelised Onions
& Tomato Chutney £12.95 (V)

—  Smoked Haddock Scotch Egg —
Grilled Asparagus & Curried Mayo £12.50

—  Hot Smoked Salmon & Beetroot Pannacotta —
Whipped Goats Cheese Curd & Walnut Crumb
(GF) £13.50

Mains
Accompanied by Seasonal Vegetables & Potatoes

— Fillet of Lakeland Beef —
With an Apple & Swede Puree, Leek & Potato
Rosti & Roast Shallot & Red Wine Jus £34 (GF)  

— Free Range Chicken Breast —
Stuffed with Haggis, on Crushed Neeps & a
Whiskey Cream Peppercorn Sauce £28

— Duo of Venison —
Roasted Loin & Venison Pudding, Butternut Puree
and Blackberry & Port Sauce £32 (GF) 

— Lakeland Lamb —
Roast Rump, Raised Shoulder Bonbon, Celeriac
Puree, Crispy Potato Hash & a Lamb & Red Wine
Jus £29 (GF) 

—  Roast Loin of Monkfish —
Wrapped in Parma Ham, Tempura Mussels,
Samphire & a Mussel & Saffron Sauce £29 (GF)

—   Roast Butternut Squash Risotto —
Poached local Free Range Egg & Parmesan
Crisp £24 (V/ GF)