Starters
Chef’s Soup Of The Day, £4.50
served with crusty bread roll.
Warm Morcame Bay Shrimps, £5.75
tossed in parsley butter & served with brown toast.
Gently Poached Burgundy Wine Pears,5.95
stilton cheese sauce & Hawkshead Relish red onion marmalade.
Warm Goats Cheese,£6.25
sun dried tomatoes, rocket leaves, fresh fig, roasted pine nuts & clasic balsamic vinaigrette.
Terrine Of Local Game & Wild Mushrooms,£6.25
home baked brioche toast, Juniper berry oil, pear & date chutney.
Crayfish, Poached Salmon & Tropical Avacado Cocktail,£6.50
creme fraiche with chives.
Ballotine Of Confit Duck Legs,£6.50
fresh salad leaves, carrot & orange chutney, dressed with Cumberland sauce.
Fresh Steamed Mussels,£6.75
traditionally cooked in white wine, garlic & creamy herb sauce.
Duet Of Spicy Thai Crab Meat Cakes & Seared King Scallop,£6.75
fresh pink grapefruit segments & oriental sweet chilli sauce.
Mains
Escallops Of Free Range Turkey Breast, £12.00
Chardonnay wine, citrus lemon juice, cream with pomme puree.
Panfried Pheasant Breast & Braised Thigh, £12.50
with silver skin onions, prunes & port wine.
Rump Of Fell Bred Lamb, £13.50
Puy lentil, red wine and Thyme jus.
Corn Fed Chicken With Richard Woodhall Black Pudding, £14.25
wrapped with cured ham, presented on Puy lentil, Stilton cheese & leek sauce.
Slow Cooked Winster Valley Back Pork Belly, £14.50
organic Granny Smith apples & English cider sauce.
King Henry, £14.95
slow roasted shoulder of lamb, napped with an orange demi-glaze.
Pan Fried Chicken And Prawns, £14.95
coated in creamy Thai and served with a timbale of Basmati and wild rice.
Casserole Of Woodland Venison, £14.95
cooked in a reduction of Juniper berries, shallots, red wine, herbs & macedoine of vegetables.
Roasted Five Spice Gressingham Duck Breast, £15.95
Hawkshead Relish onion marmalade, port & black cherries.
Best Cumbrian Fell Fed Rib Eye Steak, £17.50
Lancashire blue sheese mash potatoes, beer batter onion rings & red wine jus.
Fish
Fish And Chips, £10.25
Hartley’s beer battered haddock with homecut chips and mushy peas.
Pan-fried Swordfish Steak, £14.50
served with ratatouille of summer vegetable and basil pesto.
Roasted Halibut Fillet, £16.50
carrot & courgette with passion fruit butter sauce..
Poached Lemon Sole, £17.25
stuffed with Morecambe Bay shrimps, crab meat & set on a celeriac puree & lobster Nantua sauce.
Vegetarian
King Edward Potato, Pea & Cauliflower Curry, £11.95
Basmati rice, Hawkshead Relish mango chutney.
Baked Cannelloni Of Aubergine, £12.95
stuffed with roasted butternut squash, goats cheese, on spinach leave with basil tomato sauce.
Penne Pasta, £13.50
sun plashed tomatoes, olives, asparagus & basil pesto.
Wild Mushroom & English Asparagus Risotto, £14.25
truffle oil & Parmesan shavings.
All Meals are served with fresh vegetables and potatoes of the day, unless otherwise stated.
