Starters
Chris’s Complementary Homemade Bread

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

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

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

—  Thai Style Crab & King Prawn Cake —
Coconut Green Curry Sauce & Papaya Salad
Supp. £3 (GF)

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

— Heritage Tomato Salad —
Marinated Heritage Tomatoes, Burrata & Basil Oil
(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 Supp. £8.50 (GF Alt.)  

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

— Duo of Lakeland Lamb —
Roast Rump, Braised Shoulder Bonbon, Celeriac Puree,
Crispy potato Hash, Lamb & Red Wine Supp. £4 Jus (GF) 

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

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

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