Winter 2020

MID-WEEK MENU

(AVAILABLE TUES, WEDS & THURS EVENINGS)

2-COURSES From £21.95pp

3-COURSES From £26.95pp

First Courses

accompanied by homemade bread

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

Smoked Haddock Scotch egg,
Curried Mayo & Chargrilled Asparagus

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

King Prawn & Crabmeat “Cocktail”
with a Harissa & Lemon Sauce, Baby Gem Salad Supp. £2.00 (GF)

Duck Liver & Orange Pâté
served with an Ale Chutney & Melba Toasts (GF)

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

 

Main Courses

including fresh Seasonal Vegetables & Potato

Grilled Fillet of Lakeland Beef,
Parsnip Puree, Pommes sable & Herb,
Garlic and Stilton Butter Supp. £6.50 (GF)

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

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

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

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

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

Desserts

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 Celery, Grapes & Biscuits Supp £2.95

 

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