Starters
Accompanied by Homemade Bread

— Roasted Curried Cauliflower Soup —
Mini Onion Bhaji & Coriander Oil (GF/V)

— Pork & Veal Meatballs —
In a Roasted Pepper Tomato Sauce topped
with Mozzarella (GF)

— Wild Mushroom Pate —
Pickled Red Onions & Toasted Sourdough 
(GF Alt.)

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

—  Thai Style King Prawn & Crab Cakes —
Creamy Thai Green Coconut Sauce (GF) Supp. £2

—  Smoked Mackerel Remoulade —
Beetroot and Micro Herb Salad, Toasted
Sourdough (GF Alt.) 

— Wild Boar, Grouse & Black Pudding Terrine —
with Dressed Leaves with a Spiced Apple & Plum
Chutney (GF)

 

Mains


— Fillet of Lakeland Beef —
With an Autumn Hash Brown, Butternut Puree,
Grilled Portobello Mushroom, & a Creamy
Peppercorn Sauce (GF) Supp. £7 

— Roast Free Range Chicken Breast —
On a bed of Chorizo & Bell Pepper
Risotto (GF) 

— Davids Fish Pie —
Salmon, Smoked Haddock & King Prawn
in a Creamy White Wine, Dill & Lemon Sauce
topped with Cheddar Mash 

— Sous Vide Duck Leg —
With an Oyster, Plum & Orange Glaze with
Pak Choi & Butterbean Puree (GF)

— Butternut Squash Linguini —
Creamy Roast Garlic Sauce with Sun Dried
Tomatoes (V)