Starters
Accompanied by Homemade Bread

— Carrot, Honey & Ginger Soup —
Carrot Crisps & Herb Oil (GF/V)

— Haggis Pakora —
Irn Bru Mayonnaise & Pickled Onion Gel

— Duck, Chicken, Sour Cherry & Pistachio Terrine —
Cumberland Sauce & Toasted Sourdough (GF Alt.) 

—  Twice Baked Cheese Soufflé —
A Davids classic with Cheddar & Chive – with
Tomato Chutney, Walnut & Apple Salad (V)

— Seared King Scallops —
Cauliflower Puree, Black pudding Bonbon &
Parma ham crisp (GF Alt.) Supp. £3

— Beetroot & Goats Cheese Bruschetta —
with Dressed Leaves & Balsamic
Reduction (GF Alt./V)

Mains
Accompanied by Seasonal Vegetables & Potatoes

—    Lakeland Fillet Steak —
Locally sourced Fillet Steak, Plum Puree, Poached
Shallots, Bubble & Squeak Hash Brown & Red
Wine Jus (GF) Supp. £8 

— Apple Cider Chicken —
Lemon Corn Puree, Dauphinoise Potatoes,
Rainbow Carrots & Kale (GF Alt) 

— Pork Saltimbocca —
Sage & Parma Ham topped Pork Loin,
Chunky Tomato Sauce & Creamy Mash (GF)

—  Grilled Fillet of Sea Bream —
With a Leek terrine, Lemon & Dill
Beurre Blanc (GF) 

— Vegetable Moussaka —
Pomegranite jewelled Rice, Apricots
& Corriander Pitta (V)