Starters
Chris’s complementary Homemade Bread

— Roasted Tomato, Red Pepper & Chilli Soup —
Rustic Croutons, Basil Oil & Crumbled Feta
£9 (GF Alt./V)

— Davids Crispy Pancake —
Crispy Crepe filled with slow braised Beef Short rib, Sautéed
Wild Mushrooms & a Rich Beef & Hoi Sin Glaze £12.95 

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

— Ham Hock Terrine —
Homemade Piccalilli, Dressed Leaves & Crispy Quail Egg
£12.95 (GF Alt.) 

—  Thai Style Crab & King Prawn Cake —
Coconut Green Curry Sauce & Papaya Salad
£13.50 (GF)

— Tuna Carpaccio —
Poppy & Black Pepper Crust, New Potato
Niçoise Salad & Olive Tapenade £13 (GF) 

— Heritage Tomato Salad —
Marinated Heritage Tomatoes, Burrata
& Basil Oil £12 (GF) (V)

Mains
Accompanied by Seasonal Vegetables & Potatoes

—   Lakeland 8oz Fillet Steak —
Locally sourced 8oz Fillet Steak, Pommes Sable Potato,
Butternut Puree & Cafe de Paris Butter £34 (GF Alt.)  

— Stuffed Roasted Chicken Breast —
Stuffed with Smoked Mozzarella & Basil served
with Roast Garlic Mash & a Chunky Cherry Tomato
Compote £29 (GF Alt)

— Duo of Lakeland Lamb —
Roast Rump, Braised Shoulder Bonbon, Celeriac Puree,
Crispy potato Hash, Lamb & Red Wine Jus £29 (GF)

— Pan Roasted Stuffed Boneless Quail —
Baby Gem, Pea & Smoked Bacon Fricassee,
Creamy Garlic Mash & Game Chips £29 (GF Alt.)

—  Roast Sea Bass Fillet—
Creamy Asparagus Risotto, Solway Shrimps
& a Lemon & Herb Oil £29  

— Homemade Gnocchi —
Wild Mushroom Cream Sauce, Crispy Onions
& fresh Parmesan £24 (V)