Starters
Chris’s Complementary 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)

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

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

Mains
Accompanied by Seasonal Vegetables & Potatoes

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

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

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

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

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

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