The Weary Main Menu

MAIN COURSES

 

Goat’s cheese pitivier

Creamy goat’s cheese and red onion marmalade enclosed in puff pastry served with fresh asparagus spears smoked cheese sauce and drizzled with balsamic reduction

Eleven pounds ninety five pence

 

Chicken supreme

Pan fried supreme of chicken served on a bed of assorted wild mushrooms with creamy peppercorn sauce

Thirteen pounds and twenty five pence

 

Breast of local Pheasant

Pan fried pheasant breast wrapped in Cumbrian air dried ham served on a thick potato and apple rosti with a rich whisky sauce

Thirteen pounds and ninety five pence

 

Goose Breast

Oven baked goose breast served on a crispy galette potato with plum chutney and fruit jus

Fifreen pounds ninety five pence

 

Lobster ravioli and salmon fillet

Pan fried salmon fillet laid on poached lobster ravioli served with chive sauce

Fourteen pounds ninety five pence

 

Fillet of Sea bass

Pan fried sea bass set on a creamy spring onion mash served with a cherry tomato and lemon butter sauce

Fourteen pounds ninety five pence

                                                                                                                              

Swordfish steak

Seared swordfish steak served with a creamy risotto cake filled with buffalo mozzarella and a sun blushed tomato jam

Fourteen pounds and ninety five pence

 

Medley of seafood

Pan fried salmon, swordfish and sea bass served with champagne sauce and fresh asparagus

Sixteen pounds and ninety five pence

 

Cumbrian Lamb loin

Lamb loin coated in a herb crust and oven roasted served on crushed new potatoes sticky grape chutney and lamb jus

Sixteen pounds and ninety five pence

 

Char-grilled Cumbrian fillet steak

Char-grilled prime Cumbrian fillet steak served with homemade chips, sautéed flat capped mushroom, cherry tomatoes and stilton sauce

Seventeen pounds ninety five pence

 

Chef’s signature dish – wrapped Cumbrian fillet steak

Char-grilled fillet steak coated in chicken liver pate wrapped in parma ham served with pomme anna potato and creamy wild mushrooms

Eighteen pounds and ninety five pence

 

-ALL MAIN COURSES ARE SERVED WITH FRESH VEGETABLES-

 

Portions of homemade Dauphinoise potatoes or chunky chips

Two pounds twenty five pence

 

Tossed salad with homemade house dressing

Two pound fifty five pence

 

All our food is freshly prepared to order .Please be patient during our busier times thank you