Spring '26 Smoked duck and fig salad (gf) - Contains no allergens Served on Rocket leaves, with a fennel and orange salad, dressed with a balsamic dressing. Pan fried rainbow trout fillets - Contains: Fish, milk, eggs with a crushed saffron potato and garden pea cake, samphire, and Bearnaise sauce.
Starters Smoked salmon roulade (gf) - Contains: Fish, milk pickled cucumber, horseradish cream. Crab meat stack (gf) - Contains: Shellfish, eggs with avocado, tomato, and broad bean salsa. Chicken liver parfait (can be gf) - Contains gluten, sulphar dioxide, lactose Served with crusty bread and confit red onion. Quinoa, avocado and sweet potato timbale (Ve, gf) - Contains no allergens With coriander leaf and lime dressing. King prawns, avocado cream, pickled cucumber - Contains: Lactose, crustaceans, gluten cooked in garlic butter, served on toasted sourdough. View Full Menu
Fish Course Roasted halibut fillet - Contains: Fish, milk, shellfish Chorizo, buttered baby leeks, lobster bisque sauce Pancetta wrapped cod loin - Contains: Fish, milk with new potato and savoy bubble and squeak, creamy chive sauce, and crispy kale. Roasted Turbot - Contains: Fish, shellfish with braised fennel, prawns, and borage Roasted salmon fillet - Contains: Fish, milk, shellfish Crushed new potatoes, asparagus, dill, and crab salad. Pan fried rainbow trout fillets - Contains: Fish, milk, eggs with a crushed saffron potato and garden pea cake, samphire, and Bearnaise sauce. View Full Menu
Main Course Ricotta and Mushroom Ravioli with a parmesan cream sauce. Wild mushroom and cashew stroganoff (gf, can be vegan) Served with pilaff rice and a petit pain. Pan fried duck breast - Contains celery char grilled asparagus, fondant potato, cherry sauce. Noisette of Cumbrian Lamb - Contains Sulphites with potato rosti, shredded hispi cabbage, port and redcurrant jus Skin on supreme of chicken - Contains Milk With tender stem broccoli, crushed new potatoes, tarragon butter sauce. View Full Menu
