Starters
Chris’s complementary Homemade Bread

— Carrot, Honey & Ginger Soup —
Croutons & Carrot Crisps £9 (GF Alt./V)

— Smoked Trout & Watercress Salad —
Pickled Sesame Seaweed, Dill & Horseradish Crème Fraiche
& a Lemon Pangrattato £12.95 

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

—  Davids Pork & Beef Meatballs —
Baked in a Tomato, Red Pepper & Harissa Sauce,
Mozzarella & Crostini £12.95 

— Duck Liver & Cointreau Parfait —
Plum Chutney & Toasted Sourdough
 £12.95 (GF Alt.) 

— Smoked Haddock Arancini —
Smoked Velouté, Charred Corn & Herb Oil
£13.50 (GF)

Mains
Accompanied by Seasonal Vegetables & Potatoes

—   Lakeland 8oz Fillet Steak —
Locally Sourced 8oz Fillet Steak, Roasted Onion Puree,
Crispy Potato Press & Creamy Peppercorn Sauce £34 (GF Alt.)

— Roast Loin of Scottish Venison –
Braised Red Cabbage, Mini Venison Cottage Pie,
Port & Bramble Jus £33 (GF) 

— Duo of Lakeland Lamb —
Roast Rump, Braised Shoulder Bonbon, Celeriac Puree,
Crispy Potato Hash, Lamb & Red Wine Jus £30 (GF) 

— Roast Chicken Breast —
Charred Baby Leeks, Roast Garlic & Thyme Mash & a
Chicken Butter Sauce £28 (GF Alt.)

—   Pan Roasted Cod —
Pea & Artichoke Puree, Potato Rosti &
Champagne Beurre Blanc £29 (GF)

— Homemade Gnocchi —
Roasted Squash, Toasted Pumpkin Seeds & Parmesan
£26 (V)