Our mindful menu.
Life is about balance and we are not here to preach to you or guilt you into making certain choices, we love our menu and each dish is carefully thought about in detail.
Alongside carbon, we consider all the other factors surrounding each ingredient to make a level choice, such as; where each ingredient is sourced from? What are the values of that company? What is the quality of that ingredient? How is that ingredient bred/grown? Does it make its impact in a different way? Is this the most delicious form of this ingredient? Is it practical to work with? What are its waste bi-products? Can we utilise these in various ways?
And many more questions are discussed, argued and hatched out during the menu planning stage but we always endeavour to keep true to our values.
Below you will find the CO2 emissions of each of our current menu dishes shown in bold. This is something we have been working hard at, behind the scenes to give you, our lovely guests, a clear view of our menu because having all the information allows you to make the decision that is right for you.
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LITTLE SOMETHING TO NIBBLE. Olives and cornichons bound in a French dressing.
0.097kg
‘UMMUS. Sun dried tomato & chilli hummus. Topped with a balsamic glaze and toasted seeds, with toasted tortillas.
0.232kg
SEAFOOD DAHL. Yan lentil dahl with house smoked salmon and Morecambe Bay brown shrimp, mint crème fraiche and a mini naan bread for dunking!
0.441kg
YAN NAAN. You asked and we listened. Return of the naan! Mini Yan naan, topped with a butter curry sauce and Grasmere Herdwick lamb Seekh kebab, coriander crème fraiche, tomato & onion salad and micro coriander.
1.813kg
CHEESY BEAN TART. Puff pastry tart filled with Yan baked beans, topped with melted gruyère and mature local cheddar, truffle Yan ketchup and pickled shimeji mushrooms.
0.475kg
WINTER SALAD. We’ll give you a clue…it’s not your average salad! Smoked Cumbrian duck breast, apple & celeriac purée, pickled blackberries, roasted butternut squash, creamy gorgonzola, sun dried tomatoes and topped with parsnip crisps.
0.487kg
Don’t fancy the duck? Go veggie!
0.285kg
STAPLES
OUR NOW FAMOUS SHEPHERD’S PIE. Made with slowly braised Grasmere Herdwick lamb, cheesy mash potato, cured ham and parsley garden peas…if you have not tried this yet, you need to!
4.923kg
BAVARI-YAN. The ultimate hot dog! Cumbrian pork sausage with hot dog seasoning in a fluffy brioche bun, topped with crispy onions, cornichons and shallots. With a jalapeño chutney, corn ribs and cheesy fries.
1.468g
JAMAIC-YAN. Jamaican curry full of cauliflower, peas, red peppers and crayfish. Topped with jerk seasoned coley and a spoonful of lime and coriander crème fraiche, with a house made festival on the side for dunkin’.
1.612kg
RAREBIT. Rarebit that we all know and love, with a delicious twist! Roasted butternut squash, sweet potato and chimichurri rarebit, all piled high on Lovingly Artisan sourdough toast and topped with tangy goats cheese, melted to perfection. Paired with tenderstem broccoli and pickled shallots. So good…the meat eaters will be jealous!
0.562kg
CRISPY HADDOCK YAN-BALAYA. Breaded, Cajun spiced haddock on top of a vegetable and langoustine bisque Jambalaya. Roasted sweetcorn sauce, chimichurri sour cream and pickled red onions.
0.817kg
HONEY MUSTARD CHICKEN. Slow cooked Cumbrian chicken leg in a delicious honey mustard sauce. Boulangère potatoes and charred baby leeks. You could say…it’s very demure.
2.112kg
ONI-YAN SOUP. A Yan take on a team favourite! Slow cooked Cumbrian beef brisket and bacon chop, in a delicious French onion soup. Lovingly Artisan sourdough crouton topped with melted gruyère and local mature cheddar. Served with a side of green beans and smoked tomatoes.
1.765kg
Don't fancy the meat? Go veggie!
1.109kg
VEGGIE-YAN. Creamy korma sauce with chickpeas, sweet potatoes and roast cauliflower, topped with mint crème fraiche, curried halloumi and pickled red onions. With bhajis, lentil dahl and mini naan breads.
1.840kg
SHARING (for two)
Carbon shown per person
YAN HAM. Slow cooked Cumbrian ham in a pineapple glaze, bubble & squeak fritters, celeriac & mustard remoulade and our own fried farm eggs. With a pineapple jam and honey mustard sauce. The ultimate comfort food. £1.850kg
BRIT-YAN. Braised local beef feather steak with a truffle & cheddar mash. Cauliflower cheese, mini Yorkshire puds, roasted green beans and tenderstem broccoli. All finished with a Grasmere Brewery beer gravy. Beef and mash? Doesn’t get much better than that!
4.384kg
CELERIAC BOURGUIGN-YAN. Celeriac, oyster mushroom and carrot bourguignon topped with sliced potatoes, melted cheddar cheese, and pickled shimeji mushrooms to create the ultimate hot pot! Roast tender stem broccoli with toasted seeds and extra red wine gravy on the side.
0.871kg
PUDS
STICKY TOFFEE PUDDING. Toffee sauce with vanilla Three Hill’s Gelato or custard.
Ice cream: 0.971kg
Custard: 1.088kg
SALTED CARAMEL MOUSSE. Chocolate mousse, salted caramel and an almond brittle. Sometimes simple is best…c’est classique!
0.830kg
TIRAMI-CHOUX. Our own choux bun filled with a Marsala mascarpone cream and Carvetti coffee flavoured Three Hill’s Gelato, all finished with a chocolate sauce. We’ve been dreaming of this one for weeks.
1.221kg
BLACKCURRANT ROLY POLY. An old school roly-poly pudding made with our Sal’s blackcurrants from last summer with a Cassis custard. Bit like school dinners – but a million times better.
0.317kg
THREE CHEESE BOARD. Made up of three amazing British cheeses that have been carefully selected and taste tested by us! Served with bread crisps, chutney, and fresh fruit, all made here at The Yan.
1.096kg
Our less than 1kg of carbon menu:
LITTLE SOMETHING TO NIBBLE. Olives and cornichons bound in a French dressing.
0.09kgRAREBIT. Rarebit that we all know and love, with a delicious twist! Roasted butternut squash, sweet potato and chimichurri rarebit, all piled high on Lovingly Artisan sourdough toast and topped with tangy goats cheese, melted to perfection. Paired with tenderstem broccoli and pickled shallots. So good…the meat eaters will be jealous!
0.562kg
BLACKCURRANT ROLY POLY. An old school roly-poly pudding made with our Sal’s blackcurrants from last summer with a Cassis custard. Bit like school dinners – but a million times better.
0.317kg
0.969kgs of carbon.. for a delicious three-course meal! Doesn't get much more guilt free than that!
