Autumn 2019
A la Carte Menu
Friday & Saturday Evenings

First Courses
accompanied by homemade bread

Creamy Onion, Thyme and Sherry Soup topped with a Gruyere Crouton £5.95 (V)

Gourmet Creamy Garlic Mushrooms, Truffle Crumb & Tomato Pesto £7.95 (V) (GF)

Tempura King Prawns served with a Sweet Chilli Lime & Garlic Dipping Sauce £8.95 (GF)

Slow Braised Pork Cheeks served on a Black Pudding & Potato Hash £8.95 (GF)

Scottish Smoked Salmon with a Horseradish Crème & Chive Potato Salad £8.95 (GF)

Halloumi & Fig Salad with a Honey Mustard Vinaigrette £7.95 (V) (GF)

Main Courses
accompanied by fresh Seasonal Vegetables & Potatoes

Grilled Fillet of Lakeland Beef,
Served with Mushrooms en croute,  Red Wine Sauce and Parsnip Crisps £26.95 (GF)

Free Range Chicken Breast, stuffed with Haggis
served with crushed Neeps and Creamy Whiskey Sauce £18.95 (GF)

Duo of Yorkshire Venison
Roast Loin & Venison Pudding, Butternut Purée & Blackberry Sauce £22.95 (GF)

Roast Goosnargh Duck Breast,

Bacon Bubble & Squeak with a Honey Chilli & Orange Glaze £19.95 (GF)

Pan Fried Halibut,

Served on Wilted Greens with a Mussel & Saffron Velouté £18.95 (GF)

 Savoury Gougere filled with a Creamy Vegetable Stroganoff £17.95 (V)

Desserts – £6.50

Chocolate & Biscoff Délice with a Salted Caramel & Honeycomb Crumb

Warm Citrus and Almond Sponge with Vanilla Bean Ice Cream & Citrus Curd (GF)

“David’s” Tiramisu served in a Tuile Basket (GF)

Blackberry Swirl Cheesecake with Fruit Compote & Chantilly Cream

A Selection of Fine British Cheese, with Chutney, Grapes & Biscuits £7.95 (GF)


If you require specific allergy information please ask a member of staff (GF = Gluten free/ or GF alternative)

♦A discretionary 10% gratuity will be added to parties of 7 or more with much appreciation