Winter 2020

A la Carte Menu

Friday & Saturday Evenings


First Courses

accompanied by homemade bread

Carrot, Honey & Ginger Soup,
Rustic Croutons & Crème Fraiche (V) (GF) £5.95


Smoked Haddock Scotch egg, Curried Mayo & Chargrilled Asparagus £8.25

 Lightly Spiced Pork & Veal Meatballs
in a Garlic, Tomato & Pepper sauce, Mozzarella £8.25

King Prawn & Crabmeat “Cocktail”
served with a Harissa & Lemon Sauce, Baby Gem Salad (GF)

 Duck Liver & Orange Pâté served with an Ale Chutney & Melba Toasts £7.95

Grilled Goats Cheese & Poached Pear Salad,
toasted Walnuts & Honey Dressing (V) (GF) £7.95


Main Courses

including fresh Seasonal Vegetables & Fondant Potato

Grilled Fillet of Lakeland Beef,
Parsnip Puree, Pommes sable & Herb, Garlic and Stilton Butter (GF) £26.95

 Free Range Chicken Breast,
Stuffed with Wild Mushroom Duxelle, Potato & Herb Rosti, Grain Mustard and Cream Sauce (GF) £18.95

Duo of Lakeland Lamb,
Roast Loin & Mini Shepherd’s Pie, Spinach, Port Wine & Mint Sauce (GF) £19.95

Confit Duck Leg
Bacon Bubble & Squeak with a Honey Chilli & Orange Glaze (GF) £18.95

Fillet of Cod,
Baked with Herb & Pistachio Crust, Leek Veluté
& Crispy Leek Micro Salad(GF) £17.95

Lentil & Squash “Vegan Cottage Pie”
topped with Sweet Potato Mash (V) (GF)


Desserts – £6.50

Bailey’s Crème Brule with Shortbread Biscuit

Chocolate Orange Cheesecake, Chocolate Sauce & Vanilla Cream

“David’s” Classic Sticky Toffee Pudding, Toffee Sauce & Vanilla Ice Cream (GF)

Apple, Blackberry & Oat Crumble with Crème Anglaise

A Selection of Fine British Cheese, with Chutney, Grapes & Biscuits £7.95


If you require specific allergy information please ask a member of staff

A discretionary 10% gratuity will be added to parties of 7 or more with much appreciation