Brunch & Lunch Menu
Monday-Saturday 10:00am-2:30pm. Sunday 10:00am-12:00noon.
Penne pasta coated with a cream and wild mushroom sauce, finished with Parmesan cheese. (V)
American pancakes, banana & fresh berries, Greek yogurt, maple syrup. (V)
Proctor’s cranberry and apple Cumberland sausage, spring onion mash and onion gravy.
Fresh sourdough toast, homemade marmalade. (V)
Potato, red onion, white bean, spinach, chorizo and mushroom hash, chilli mayo. (DF)(GF)(V*)
Smoked haddock on spring onion & Jerusalem artichoke risotto, Parmesan cheese, soft poached egg. (DF*)(GF)
Smashed avocado, bacon, two poached eggs, toasted Chia bread. (V*)
Sautéed potatoes, asparagus, wild mushrooms, soft poached egg, asparagus veloute. (V)(GF)
New Yorker, hot sourdough sandwich, pastrami, onion & dill pickle, Gruyere, Dijon mustard, remoulade.
Chicken liver parfait with Madeira, scrumpy jelly, pea shoots, fresh sourdough toast. (GF*)
Clare House granola, Greek yogurt, dried fruit & maple syrup.
Sweet potato fries
Throughout April we are offering a free assiette of puddings with any main course.
Assiette: Fruit crumble, chocolate truffle with espresso ice cream, lemon posset with berry compote.
Apple & bilberry crumble, toasted nuts, oats and cinnamon, fresh custard, cream or ice cream.
Eton mess-no mess, mini meringues, strawberries & whipped cream topped with toasted oats.(DF*)(GF*)
Chocolate & coffee hit, dark chocolate truffle, chocolate brownie and espresso ice cream.
Sticky toffee pudding, homemade butterscotch ice cream and toffee sauce.
English Lakes Ice creams served in a brandy snap or tuile basket.
All puddings £6.00 each
Prices are per person and are inclusive of V.A.T.
All our food is freshly prepared and we use a variety of ingredients during preparation including nuts, gluten and dairy products, if you have an allergy or intolerance to specific foods please inform a member of staff.