Starters
Accompanied by Homemade Bread

— Pea, Courgette, Mint & Roast Garlic Soup —
Pea Shoots, Rustic Croutons & Crème Fraiche (GF Alt./V)

— Cauliflower Cheese Croquettes —
Spiced Tomato & Chili Mayo & Pickled Onion Gel (V)

— Smooth Duck Liver, Orange & Honey Parfait —
Plum Chutney & Toasted Sourdough (GF Alt.)

—  Crab & King Prawn Stack —
With Smoked Salmon, Avocado Mousse, Lemon &
Dill Dressing Supp. £3 (GF)

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

— Buffalo Mozzarella, Parma Ham & Peach Salad —
Rustic Crouton, Honey & Grain Mustard Dressing
(GF Alt.) (Available as Main or Starter)

Mains
Accompanied by Seasonal Vegetables & Potatoes

—   Lakeland Fillet Steak —
Locally sourced 8oz Fillet Steak, ‘Davids’ Hash
Brown, Squash Puree & Creamy Peppercorn &
Brandy Sauce Supp. £8 (GF)  

— Chicken Schnitzel —
Lemon & Herb Crusted Chicken Breast, on a
bed of Warm New Potato, Bacon & Spinach
with a Creamy Grain Mustard Sauce (GF Alt)

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

— Pan Roasted Gressingham Duck Breast —
Confit Duck ‘Spring Roll’, Pak Choi & a
Fragrant Orange Glaze (GF Alt.)

—  Tempura Battered Fillet of Hake—
Provencial Vegetable Ratatouille

— Mediterranean Vegetable Crêpes —
Baked with Brie, Pine Kernels, Tomato Fumè &
Mozzerella (V)