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
Accompanied by Seasonal Vegetables & Potatoes

— Fillet of Lakeland Beef —
With an Autumn Hash Brown, Butternut
Puree, Grilled Portobello Mushroom, and a
Creamy Peppercorn Sauce (GF) Supp. £7.95

— Chicken Roulade —
Stuffed with Spinach and Ricotta, Garlic Mash
and a Harissa Tomato Sauce (GF Alt)

— Duo of Venison —
Roasted Loin & Venison Pudding, Butternut
Puree and Blackberry & Port Sauce (GF) Supp. £6 

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

—  Grilled Fillet of Cod —
Served on Garlic Wilted Greens & Mussels
cooked in a Creamy Saffron Sauce (GF) 

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