Starters
Chris’s Complementary Homemade Bread

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

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

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

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

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

— Smoked Haddock Arancini —
Smoked Velouté, Charred Corn & Herb Oil
 (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 (GF Alt.) Supp. £8

— Roast Loin of Scottish Venison –
Braised Red Cabbage, Mini Venison Cottage Pie,
Port & Bramble Jus (GF) Supp. £5 

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

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

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

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