Starters

Smooth Velout� of Celery and Blue Cheese, finished with Ground Celery Seed

�3.95

Grilled Medallion of Black Pudding, served with a Little Mashed Potato, Dried Tomato, Black Peas and a Balsamic Sauce

�5.00

Thinly Sliced Bleiker's Oak Smoked Salmon, complemented by Capers, Gherkin, Shallot, Parsley, Cr�me Fra�che, and Blinis

�6.50

Grilled Pant-ys-Gawn Goats Cheese, set upon Stewed Red Onions and Herbs, Mustard Seed Pastry, with Rocket and 'Brown Sauce'

�6.25

Caramel Glazed Galia Melon, complemented by a Coconut Cream and a Rum Syrup

�5.25

Fish Plate: A Selection of Smoked Trout, Mackerel and Salmon, Rollmop Herring, Dressed Prawns, Gravadlax and Crab, served with a Herbed Horseradish Cream, Mustard Sauce and a Potato Salad

�6.95

Warm Salad of Shredded Honeyed Ham Knuckle, Lancashire Crumbly, a Poached Egg and Sweet Mustard

�5.50

In-House Cured Salmon Gravadlax, served with a Smooth Potato Puree, Beetroot, Dill and a Smoked Trout Rillette

�5.50

Smooth Parfait of Chicken Livers, flavoured with Mace, served with Pickled Onions and Walnuts, Chutney, Hard Boiled Egg and Herbed Toast

�5.75

Mains

Pan Fried Fillet of Salmon, complemented by a Chicory 'Marmalade', Braised Beef Shin and a Carrot and Tarragon Veal Stock

�12.00

Seared Fillet of Seabass, served with Butter Crushed Potatoes and a Sauce Vierge

�14.50

Braised Pieces of Lamb Neck End, served with layers of Buttered Potatoes, Thyme Roasted Onions, Spiced Red Cabbage and its Cooking Juices

�11.75

Pan Fried Breast of Chicken, accompanied by Wilted Lettuce, Spiced Tomato Essence and Chives

�10.75

Grilled Breast of Duck, served with a Sweet and Sour Reduced Lamb Stock, Caramelised Citrus Fillets and Zest

�13.95

Boneless Knuckle of Lamb, simmered with Lemon and Mint, its Braising Liquor finished with Gremolata

�12.50

Roast Venison Haunch Steak, served with a Light Madeira Sauce and a Gnocchi of Wild Mushrooms

�14.85

Char-grilled Fillet Steak complemented by a Parsley and Horseradish Mashed Potato, and either a Creamy Black Peppercorn Sauce or Red Wine and Bay (250g/8oz uncooked weight

�17.95

Roast Fillet of Pork, served with an Apple Puree, Panchetta and a Smooth Piccalilli Velout�

�11.50

Creamy Risotto of Crushed Peas, Broad Beans, Chervil and Parsley, finished with Fresh Parmesan and Extra Virgin Olive Oil

�9.50

Additional orders :
Mixed Olives (dressed) �1.50
French Fries �1.90

All main courses are served with
vegetables of the day

Desserts

Warm Bakewell Tart, accompanied by a Raspberry Jam Sauce and Frozen Milk

�4.25

Rich Terrine of Dark Chocolate, layered between a Hazelnut Japonaise, with a Caramel Anglaise and White Chocolate Ice Cream

�4.65

Warm Bread and Butter Pudding, served with a Vanilla Custard, Apricot Compote and an Apricot Sauce

�4.50

Selection of Citrus Desserts: Lemon Posset, Orange Jelly, Lime Sorbet and Lemon Meringue Parfait

�4.75

Vanilla Cr�me Brul�e, complemented by Stewed Apple, Apple Schnappes Sorbet and a Cinnamon Pastry

�4.50

Warm Sticky Toffee Pudding, complemented by a Butterscotch Sauce, Poached Prunes and a Honey and Ginger Ice Cream

�4.50

Selection of Ice Creams served with a Sweet Crisp Pancake, and either a Raspberry, Chocolate or Butterscotch Sauce

�4.25

Selection of Sorbets, accompanied by Poached Pineapple Slices

�4.25

Selection of Local Cheeses, served with Hawes Fruit Cake, Grapes, Chutney, Celery and Apple

�5.50