Food

Our menu’s change regularly and we offer weekly specials, with vegetarian, gluten free and vegan options. Take a look at our sample menus below.

Lunch Sample Menu

Monday-Friday 12.00 – 3pm
Sunday 12.00 – 4pm

Nibbles

PIGS IN BLANKETS
5

ARTISAN BREAD, BALSAMIC & OIL
4.5

MIXED OLIVES
5

Starters

SOUP OF THE DAY (GFO/ VEO)
Sourdough, whipped butter
7.45

DUCK LIVER PARFAIT (GF)
Red onion marmalade, hazelnut, poppyseed croute
8.95

FISHCAKE (GF/ PE)
Poached hens’ egg, wilted spinach, tartare Hollandaise
11.95

PAN-FRIED HALLOUMI (V)
Romesco sauce, toasted almonds, and herb oil
8.95

Mains

DALESMAN STEAK & ALE PIE
Triple cooked chips, vegetables, jus
15.95

PAPPARDELLE PASTA WITH KING PRAWN (PE)
15.95

SEDBERGH GALLOWAY BRISKET
Slow braised, horseradish mash, tender stem broccoli, red wine jus
14.95

SEDBERGH ROUGH FELL LAMB HOT POT
Pickled red cabbage, mushy peas
12.95

TEMPURA BATTERED HADDOCK (PE/GF)
Triple cooked chips, marrowfat peas, tartare sauce
15.95

VEGETABLE STIR FRY GF / VE (GF/VE)
Sweet Chilli Sauce Udon Noodles
15.95

Sides

FRENCH FRIES
5

TRIPLE COOKED CHIPS
5

BUTTERED TENDER STEM BROCCOLI
5

Evening Sample Menu

Monday-Friday 5:30pm – 9pm
Sunday 4pm – 8:30pm

Nibbles

PIGS IN BLANKETS
5

PARMESAN STRAWS WITH FRANK HUNTER’S TRUFFLED GOATS CHEESE MOUSSE
4.5

MIXED OLIVES
5

Starters

SOUP OF THE DAY (GF / VEO)
Sour dough, whipped butter
7.45

CURRIED CHICKEN BALLOTINE (GF)
Thai Green Curry Sauce, Butternut Squash Bhaji
8.95

TWICE BAKED MATURE CHEDDAR CHEESE SOUFFLE (V)
Wilted Spinach, Parmesan Cream
11.95

SMOKED PANCETTA & BLACK PUDDING SALAD
Poached Hen Egg, Mustard Vinaigrette
8.95

CITRUS SCENTED CRAB TIAN (PE / GFO)
Texture of Mango, Chilled Avocado Mousse, Fennel & Sea Salt Crisp
9.95

SPICED SEARED TOFU (VE)
Satay Sauce, Spring Onion Salsa, Dukkah
9.95

Mains

TRIO OF SEDBERGH ROUGH FELL LAMB
Dauphinoise Potatoes, Mint Gel, Peas, Tomato & Olive Jus
34.95

PAN SEARED CORNFED CHICKEN SUPREME (GF)
Crispy Confit Wings, Spring Greens, Pomme Purée, Tarragon & Mustard Cream Sauce, Chicken Skin Tuile
24.95

PAN FRIED SEA BREAM (PE / GFO)
Pasta Vermicelli, Confit Tomato, Watercress Sauce
24.95

BUTTERNUT SQUASH RAVIOLI (VE)
Fine Beans, Toasted Hazelnut & Sherry Vinaigrette
19

TEMPURA BATTERED HADDOCK (PE / GF)
Triple Cooked Chips, Marrowfat Peas, Tartare Sauce
18.95

PAN SEARED CUMBRIAN RIBEYE STEAK
Cherry Tomato and Flat Mushroom Triple Cooked Chips
29

Sides

LAMB FAT ROAST POTATOES
4.5

TRIPLE COOKED CHIPS
5

SPRING GREENS
5

PEPPERCORN SAUCE
4.95

DIANE SAUCE
4.95

GF – gluten free   GFO – gluten free option   V – vegetarian   VE -vegan   VEO -vegan option   PE – pescatarian

Sunday Dinner Sample Menu

Starters

SOUP OF THE DAY (GF / VEO)
Sour dough, whipped butter
7.45

DUCK LIVER PARFAIT (GF)
Red onion marmalade, hazelnut, poppyseed croute
8.95

PAN-FRIED HALLOUMI (V)
Romesco sauce, toasted almonds, and herb oil
8.95

PAN FRIED PIGEON BREAST (GF)
Textures of Beetroot, Pickled Shallot
10

Sides

ROAST POTATOES (GF)
3.5

CAULIFLOWER CHEESE
3.5

ROASTED PARSNIPS
3.5

YORKSHIRE PUDDING
2.5

Mains

SLOW BRAISED SEDBERGH GALLOWAY SHIN OF BEEF (GFO)
Mustard Mash Savoy Cabbage and Pancetta, Red Wine Jus
23.95

PAN FRIED LOWTHER ESTATE DUCK BREAST (GF)
Confit Potato, tender stem broccoli, dark cherry sauce
28

PAN SEARED COD FILLET (GF)
Linguine Pasta, Seafood Butter Sauce
24.95

BUTTERNUT SQUASH AND BEETROOT PITHIVIER (V)
Celeriac Gratin, Root Vegetable Jus
19

TEMPURA BATTERED HADDOCK (PE / GF)
Triple cooked chips, marrowfat peas, tartare sauce
17

ROAST SEDBERGH GALLOWAY STRIPLOIN BEEF
Roast potatoes, carrot & swede, savoy cabbage, tender stem broccoli, Yorkshire pudding, gravy
22.5

ROAST ROUGH FELL LAMB
Roast potatoes, carrot & swede, savoy cabbage, tender stem broccoli, Yorkshire pudding, gravy
22.5

GF – gluten free   GFO – gluten free option   V – vegetarian   VE -vegan   VEO -vegan option   PE – pescatarian

Dessert Sample Menu

WHITE CHOCOLATE & PASSIONFRUIT CHEESECAKE
Cinder toffee, rum puree & Chantilly cream
7.5

RASPBERRY & WHITE CHOCOLATE CRÈME BRULEE
Shortbread biscuit
7.5

WARM CHOCOLATE BROWNIE
White chocolate sauce and vanilla ice cream
7.5

STICKY TOFFEE PUDDING
Butterscotch sauce, caramel ice cream
7.5

RHUBARB AND CUSTARD TART
Chardonay poached rhubarb & rhubarb sorbet
7.5

Cheeseboard

ST. SUNDAYS Pasteurised Cow’s Milk
Handmade by St James cheese in Cumbria from the Strickley herd of dairy Shorthorns. Naturally ripened pasteurised cow’s milk.

DODDINGTON Raw Cow’s Milk
Made in Wooler Northumberland by Maggie Maxwell

DARLING BLUE Pasteurised Cow’s Milk
Darling Blue is a newly created British blue cheese made on Doddington farm, bordering Scotland, using milk fresh from their herd of cows. It is firm textured and has delicate blue veining, which breaks down the texture and flavour of the cheese to make Darling Blue smooth and creamy with a rich complex flavour
Made by Maggie Maxwell in Wooler, Northumberland, England

THREE CHEESES ‘CHEESE BOARD’
13.5

COTE HILL BLUE BRIE Unpasteurised, Cow’s Milk, V
With the price of wholesale milk falling, the Davenports took a short course in cheese making and invented Britain’s first unpasteurised soft blue-brie: Cote Hill Blue.
Made by Michael and Mary Davenport in Market Rasen, Lincolnshire.

FELLSTONE Unpasteurized, Cow’s Milk
Tom and Clare Noblet started to make cheese in 2015 on their dairy farm on the edge of the Lake District. Based on a traditional old ‘dales’ recipe of the north of England, Fellstone is aged for three months by which time it has the fresh lemonylactic flavours of a good Wensleydale, with a supple, firmer texture.
Made by Tom and Clare Noblet at Whin Yeats Farm, Hutton Roof, near Carnforth, Cumbria, England.

FRANK HUNTER RAVENSTONEDALE GOAT CHEESE
Piper Hole is a traditional family run hill farm set on the borders of Westmorland Dales and The Yorkshire Dales National parks at Ravenstonedale. The farm consists of SSSi meadow land that I covered by an agri-environment scheme to help enhance and protect the plant diversity. The meadows position is such that the animals graze the herbal plants and benefit from the nutrient source from the plant.
A dairy herd is milked twice a day through a milking parlour.

SIX CHEESES ‘CHEESE BOARD’
18

Breakfast Menu

Let us know if Farrer’s Coffee or Yorkshire Tea is for you.

Please choose from Orange, Cranberry or Apple juice.

Breakfast

HOMEMADE GRANOLA
Served with Berries, Mixed Seeds & Natural Yoghurt

PORRIDGE
Raisin’s & Honey

CANDIED PINK GRAPEFRUIT
Half a grapefruit sugared overnight

Cooked Breakfast

YORKSHIRE BREAKFAST
Bacon, Sausage, Black Pudding, Tomato, Mushroom, Beans, Fried bread, Egg (Of your choice)

VEGETARIAN BREAKFAST
Vegetarian Sausage, Tomato, Mushroom, Beans, Fried Bread, Egg (Of your choice)

POACHED/SCRAMBLED/BOILED EGG
Seasons Granary Bread
Smoked Salmon available

BAKED MANX KIPPERS & POACHED EGGS

SMOKED HADDOCK & POACHED EGGS
Buttered Spinach

All Breakfast is served with Seasons Granary Toast.
Marmalade, Homemade Jam, Marmite & Homemade Butter

Our Breakfast Suppliers

The Dalesman Country Inn
Black Pudding & Granola

Mr & Mrs Park
Free Range Garsdale Hens Eggs

Cartmel Valley Game
Back Bacon & Sausages

Seasons Bakery Ingleton
Granary Loaf