Sample Dinner Menu

TO START

Pea and Ham soup 4.95

Cartmel Valley Smoked Salmon with fennel and orange 5.95

A warm goat's cheese salad with beetroot and walnuts 5.65

A salad of crisp leaves with pancetta, croutons and poached free range duck egg 5.85

~ ~ ~ ~

TO FOLLOW

Oak smoked Haddock with Welsh rarebit and crushed potatoes 12.95

Roast Wild Mallard with spiced red cabbage and Lyonnaise potatoes 15.95

Rump of Cumbrian Lamb with bubble and squeak 14.95

Crab and prawn Risotto 12.95

~ ~ ~ ~

TO FINISH

Sticky Toffee Pudding

Treacle Tart

White Chocolate and Griotine cherry Trifle

All 5.75

A small selection of locally made Cheeses 6.50