• Wild mushroom risotto GF, Ve

    Served with truffle oil and pea shoots Allergens: None
  • Quinoa, avocado and sweet potato timbale GF, Ve

    With coriander leaf and lime dressing, topped with pea shoots. Allergens: None
  • Cumbrian air-dried ham

    with goats’ cheese, beetroot and dressed mixed leaves. Served with crusty bread Allergens: Mustard, gluten
  • Smoked duck and fig salad GF

    Served on mixed leaves, dressed with an orange vinaigrette. Allergens: None
  • Classic prawn cocktail Can be GF, dairy, fish and egg free.

    North Atlantic prawns served on a bed of shredded lettuce, cloaked in our own recipe seafood sauce, with brown bread and butter. Allergens: Crustaceans, egg, gluten (wheat), fish, milk. Can be made gluten, dairy, fish and egg free.
  • Homemade soup Can be V, Ve or GF

    The choices are limitless. Our suggestions include roasted carrot and fennel, lentil, leek and potato, tomato,and creamy mushroom. Served with crusty bread. Allergens vary, depending on the soup ordered.
  • Balsamic red onion and goats cheese tarts V, can be GF

    Sliced red onion cooked in balsamic vinegar, in a short crust pastry case and topped with a round of soft goat’s cheese. Allergens: Gluten (wheat). Can be made gluten free.
  • Chicken liver and smoked bacon parfait Can be GF and dairy free

    A rich chicken liver parfait, served with warm crusty bread and red onion chutney. Allergens: Milk, Sulphites, gluten