Starters / Mains
Fresh Lindisfarne oysters,
on ice with shallot vinegar 3.75 each
Roast butternut squash soup,
garden sage pesto, sourdough V 8.75
Chicken liver pate
pear and pink peppercorn ketchup, parkin crumb, crispy chicken skin, sourdough toast 12.50
Seared hand dived scallop,
smoked eel and potato salad, apple dressing, caviar 16.50
Proper prawn cocktail,
spelt bread and butter 16.00 / 22.50
James White’s sausages,
bubble and squeak, InnSpire ale, sage and onion gravy 18.50
Dalton Park belted Galloway beef and InnSpire Ale casserole,
button mushrooms, horseradish dumpling, curly kale colcannon 26.95
Roast breast of 'King Spring' pheasant,
beer, bacon and barley risotto, salt baked beetroot, redcurrants, watercress 28.50