Winter 2020

Lunch Menu

2 Courses from £17.95pp

3 Courses from £22.95pp

 

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”
served with a Harissa & Lemon Sauce, Baby Gem Salad (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

Slow Cooked Feather blade of Lakeland Beef,
Horseradish Mash & Roasted Root Vegetables (GF) Supp. £4.50

Free Range Chicken Breast,
Grilled Haggis & Whisky, Shallot Cream Sauce (GF)

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

Grilled Cumberland Sausage,
Red Onion & Ale Gravy, Black Pudding Fritter & Grain Mustard Mash

Crispy Salmon, Served with Pea & Mint Puree,
New Potato Wedges and Homemade Tartar Sauce (GF)

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

 

Sides £2.50

Double Dipped Chips (GF)          Onion Rings           Buttered Vegetables (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

 

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

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