To start your meal

Starters

Chicken liver and smoked bacon parfait
Served with crusty bread and red onion chutney

Salmon rillettes
Served on dill scented blinis

Balsamic red onion and goats cheese tarts (v)
Sliced red onion cooked in balsamic vinegar, in a short crust pastry case and topped with a round of soft goat’s cheese

Homemade soup of the day (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

Classic prawn cocktail
North Atlantic prawns served on a bed of shredded lettuce, cloaked in our own recipe seafood sauce, with brown bread and butter

Smoked duck and fig salad (gf)
Served on mixed leaves, dressed with an orange vinaigrette

Cumbrian air-dried ham
with goats’ cheese and beetroot

Wild mushroom risotto
Served with truffle oil and pea shoots

Quinoa, avocado and sweet potato timbale
With coriander leaf and lime dressing

The Main Event

Main Course