A La Carte Menu

To Start

SEAFOOD CHOWDER

A creamy chowder with prawns, mussels, squid, potato, smoked bacon sprinkles, and corn. A side of bloomer for dippage

CONFIT DUCK RILLETTES (GF*)

Slow-cooked Confit duck Rillettes (likened to a pate but using the best bits of the meat), with a cool celeriac Remoulade, a drizzle of orange syrup and garnished with pickled carrot.

SCOTCH EGG JENGA

IT’S BACK! Our Homemade scotch egg with runny yolk & Jenga (yes, like the stacking game) cut chips for dunking, and a tangy homemade brown sauce

A BIT OF THIGH

A Chicken thigh deep-fried in our numerous secret herbs & spices, with a runny poached hens’ egg, finished with a mild but saucy jalapeno aioli.

FANCY CARROTS (Vegan, GF*)

Pan-fried Heritage baby carrots, dotted with a shallot puree, pickled beetroot, and drizzled with black garlic oil, finished with micro basil leaves

FRESH WATERMELON SALAD (GF*) (V)

Sliced, cool Watermelon, with crumbles of feta cheese and flourishes of mint leaves.

TAILS OF CRAYFISH (GF*)

Crayfish tails with a malt vinegar mayonnaise, cooling cucumber and a saucy green pepper mojo

To Follow

10 0z SIRLOIN STEAK & JENGA (GF*)

Butter basted 10oz Cumbrian sirloin steak, a chimichurri sauce, parmesan & thyme roasted Roscoff onion, our Jenga chips, and a fresh green salad

SALADE NICOISE (GF*)

Fresh tuna loin steak- cooked rare- with baby gem lettuce, black olives, French beans, baby potatoes, sundried tomatoes, soft boiled egg, and a lush French dressing

BUTTERNUT SQUASH & TRUFFLE RISOTTO (GF*) ( Vegan)

Slow roasted butternut squash and white truffle oil pearl barley risotto, with shaved vegan parmesan cheese, garlic roasted croutons, dressed pea shoots

TREACLE SALMON (GF*)

Black treacle glazed salmon, with Bok choy, pickled carrot, red chili & spring onion salad. A sesame dressing finished with crispy noodles

SUMMERTIME CHICKEN (GF*)

Roast chicken breast, with a smooth squash puree, baby heritage carrots, potato terrine, chicken skin cracker, chestnut mushroom cream, black garlic emulsion

LAKELAND LAMB RUMP (GF*)

Herb crusted Lakeland lamb rump, lamb fat fondant potato, tomato, and zucchini Provencal, with caper berries, and fennel crisp

DEHLI BUBBLE & SQUEAK (Vegan, GF*) – £16

Bubble and squeak, with lentils, in a carrot and cumin broth, with a beautifully spiced onion Bhaji

Secret Bistro Sticky Toffee Pudding (V)

A sweet, date-laden sponge, smothered in toffee sauce and finished with vanilla ice cream. Plate licking permitted.

After Dinner Nibbles (V)

A selection of locally produced cheeses, crackers, fresh grapes, celery, and onion chutney.

Luscious Chocolate Brownie(GF) (V)

A dark chocolate brownie with raspberry coulis and ice cream… and BY-EK, it’s Gluten-Free!

Chocolate Orange Pudding (V) (GF)

A smooth orange laced chocolate pudding, with tittles of candied orange and cream. Smooth, yummy, and a little bit naughty if you’re on a New Year diet- but we won’t grass on you, Scout’s honor.

White Chocolate Creme Brulee (V, GF*)

Oh, hello! Creamy, smooth white chocolate, and raspberry brûlée with a side of our homemade shortbread for ultimate dunking. See also: Creme Brulee – Voodoo Lady – regional Eurovision contestants 1981.

Affofato (Vegan, GF*)

One-Shot Espresso, One Scoop of Vanilla Ice-Cream, One shot of Disaronno.
Keeps you going for a couple of hours.
Dairy-free available.

Midweek Set Menu

Dessert Menu

Sunday Lunch