Starters
Chris’s Complimentary Homemade Bread

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

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

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

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

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

— Chicken Caesar Salad —
Caesar Dressing topped with fresh Leaves, Chargrilled Chicken, Rustic
Croutons & Parmesan (GF Alt.)
Swap Chicken for Halloumi/ Available as a Main Course 

Mains

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

— Classic Steak Frites —
8oz Top Ribeye Lakeland Steak, House seasoned
Fries and Creamy Diane Sauce Supp. £4 (GF)  

—   Chicken Parmo “Davids Style” —
Crispy Chicken thigh, Roast Tomato Sauce, Topped with Parmesan,
Buffalo Mozzarella, Herb Oil with French Fries 

— Slow Cooked Duck Leg —
“Cumbrian Cassoulet” Creamy Mash & Madeira Jus (GF) £3 Supp.

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

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