Starters
Chris’s complementary Homemade Bread

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

— 3 Bird Terrine —
Pheasant, Partridge & Chicken Terrine with Pistachios &
Cranberry with Homemade Chutney £12.95 (GF Alt.) 

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

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

—  Seared West Coast King Scallops —
Pea Puree, Black Pudding Bonbon & Bacon Crumb
£13.95 (GF Alt.)

—  Tempura King Prawns & Calamari Cocktail—
Bloody Mary Dressing & Shredded Iceberg (GF Alt.)
£12.50

Mains
Accompanied by Seasonal Vegetables & Potatoes

— 8oz Fillet Lakeland Steak —
Rosemary & Garlic Roast Smashed Potatoes, Butternut Puree,
Roasted Tomato & peppercorn Sauce £34 (GF)

— Free Range “Burns” Chicken Breast —
Stuffed with Haggis, on Crushed Neeps & a
Whiskey Grain Mustard Sauce £29 (GF Alt.) 

— Slow Cooked Duck Leg —
“Cumbrian Cassoulet” Creamy Mash & Madeira Jus
£29 (GF)

— Slow Cooked Pork Chop —
Champ Mash, Calvados Apples & Cider Reduction £26 (GF)

—  Baked Fillet of Cod —
Hazelnut & Herb Crumb, Roast tomato, Harissa
& Red Pepper Sauce £29 (GF Alt.)

—Celeriac, Parsnip & Herb Gratin —
Topped with Cheese & Vegetable Crisps (V) (GF Alt.) £25