Starters
Accompanied by Homemade Bread

— Creamy Onion, Sherry & Thyme Soup —
Parmesan Crouton & Herb Oil (GF/V)

— Crispy Pork Croquette —
Braised Pork Shoulder, Pink Slaw & Apple Cider
gel

— Chicken Liver & Port Parfait —
Toasted Sourdough & Plum Chutney (GF Alt.)

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

—  Smoked Haddock Scotch Egg —
Grilled Asparagus & Curried Mayo  

—  Hot Smoked Salmon & Beetroot Pannacotta —
Whipped Goats Cheese Curd & Walnut
Crumb (GF)

Mains
Accompanied by Seasonal Vegetables & Potatoes

— Fillet of Lakeland Beef —
With an Apple & Swede Puree, Leek & Potato
Rosti & Roast Shallot & Red Wine Jus
Supp. £8

— Free Range Chicken Breast —
Stuffed with Haggis, on Crushed Neeps
& a Whiskey Cream Peppercorn Sauce

— Duo of Venison —
Roasted Loin & Venison Pudding, Butternut Puree
and Blackberry & Port Sauce (GF) Supp. £7

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

—  Roast Loin of Monkfish —
Wrapped in Parma Ham, Tempura Mussels,
Samphire & a Mussel & Saffron Sauce (GF)

—   Roast Butternut Squash Risotto —
Poached local Free Range Egg & Parmesan Crisp
(V/ GF)