A La Carte Menu January to March 2018
Sides
Mixed pitted olives (V GF) £2.95
Bucket of hand cut Chips (V GF) £2.95
Bucket of Sweet Potato Wedges (V GF) £2.95
Bucket of Salt and Pepper Chips (V GF) £3.50
Bucket of Chicken Bites £4.95
Bucket of Whitby Scampi £5.95
Including a Choice of Tomato Ketchup, BBQ, HP Sauce, Tartar Dip & Mayonnaise
Something to Start
Chefs Soup of the Day (V GF)
With home-made bread, please see blackboard for today’s choice
£4.25
Beetroot, Bean and Feta Salad (V)
Beetroot, Broad Beans and Feta Cheese tossed together in a Shallot, Rosemary and Sherry Vinegar Dressing
£4.50
Roast Pheasant Salad
Pheasant Supreme combined with Pancetta, Chestnuts, Mixed Leaves and a Marsala dressing
£5.25
Tandoori King Prawns
Griddled King Prawns marinated in Tandoori Spices and comes with Butter Dipping Sauce and crisp Naan Bread Strips
£5.95
The Chetwynde Burgers
The Chetwynde Beef Burger
6oz Local Beef Burger with Gherkins, Salad and Tomato Relish
£9.95
The Chetwynde Salmon Burger
6oz Salmon, Spring Onion and Lemon Burger coated in Panko Breadcrumbs with Lettuce, Tomato, Basil and Lime
£9.95
Our Burgers come in a Rustic Ciabatta Roll with Coleslaw and hand cut Chips
From The Griddle
8oz Venison Steak
Cumbrian Venison Steak served on a bed of Braised Red Cabbage with Mashed Potatoes, Green beans and a Blackberry and Port Jus
£15.95
8oz Hereford Fillet Steak (V)
Cooked to your liking and comes with Roasted Baby Vine Tomatoes, Winter Salad, hand cut Chips and a choice of Peppercorn, Diane or Stilton Sauce
£21.95
The Chetwynde Favourites
Steak and Red Wine Pie
Local Feather Blade Steak Braised overnight in Red Wine and Root Vegetables and all Encased in Puff Pastry, served with Mashed Potatoes & Winter Vegetables
£9.95
Roast Butternut Squash, Spinach & Wild Mushroom Lasagne (V)
Butternut Squash, Spinach & Wild Mushroom layered together in a Tomato & Herb sauce, Pasta & a Goat’s Cheese sauce and finished in the oven, served with Garlic Ciabatta & Winter Salad
£9.95
Pan-fried Chicken Fillet (GF)
Pan fried local Chicken Breast served with a Smoky Chorizo, Rosemary, Thyme & Tomato Sauce & served with Winter Vegetables & hand cut Chips
£10.95
Pork Tenderloin
Ballotine of local Pork Tenderloin wrapped in Pancetta and stuffed with Apricots, Thyme & Apple, served with Crushed New Potatoes, Winter Vegetables & a Cider and Apple sauce
£ 11.95
Seabass fillet (V)
Baked Seabass Fillet with Roasted New Potatoes, Green Beans and a Lemon and Caper dressing
£11.95
Something to Finish
A selection of Lakes ice cream, please choose from the following:
Madagascan vanilla
Crushed strawberry
Death by chocolate
2 scoop £2.50 3 scoop £3.50
Sticky toffee pudding £4.95
Served with toffee sauce and vanilla ice-cream
Rhubarb crumble £4.95
Served with crème anglais
hot chocolate and almond pudding £4.95
Served with a boozy amaretto sauce and vanilla ice cream
dessert of the week £4.95
Please see blackboard for today’s choice
cheeseboard £6.95
Selection of Cumbrian and Lancashire cheeses with artisan biscuits, celery and hawkshead relish