Starters
| Fresh pea and mint soup (i] | 5.00 |
| Rabbit, chorizo and pork terrine with broad bean and cornichon salad on toast | 7.00 |
| Cumbrian milk fed veal escalope, long roasted shallots, cherry tomatoes and sage | 6.50 |
| Home cured gravalax with wholewheat bilini and dill creme fraiche | 6.50 |
| Scotch duck egg, rocket and black pudding salad | 6.50 |
| Smoked eel salad with pancetta and beetroot chutney | 6.50 |
| Courgette flowers with ricotta, mint and chilli | 6.50 |