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.
GET STARTED
LITTLE SOMETHING TO NIBBLE. Olives and cornichons bound in a honey mustard dressing. 0.11kg
‘UMMUS. Smoked tomato & beetroot hummus topped with toasted seeds, served with tortilla breads. 0.42kg
BAKED BRIE. The amazing Darling Howe brie from Torpenhow (just north of Keswick), baked with truffle oil then topped with red onion & balsamic chutney and toasted seeds. Served with fresh herb grissini, for dunking…obvs. 0.66kg
SOPHISTICATED SOUP. Langoustine & chilli bisque packed with shrimp and haddock. Topped with chive crème fraiche and pickled cauliflower. 0.76kg
ARANCINI. Venison & saffron arancini, on a chestnut mushroom puree, with goats’ cheese, pickled mushroom, and smoked beetroot. 1.23kg
AUTUMN SALAD. We’ll give you a clue…it’s not your average salad! House smoked duck breast, roasted squash, smoked tomato, olives, parmesan shavings, carrot crisps, roasted pine nuts and sun-dried tomato pesto. 0.58kg Don’t fancy the duck? Go veggie! 0.43kg
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! 5.33kg
CHICKEN PARM. Cumbrian, breaded chicken breast, topped with a roasted red pepper & bacon chop sauce and melted smoked cheese. Sweet potato puree and roasted pak choi. 1.52kg
YAN FISH PIE. House smoked salmon, haddock, Morecambe Bay shrimp and tiger prawns in a creamy white wine and parsley sauce. All topped with a saffron & tarragon mash and cheddar cheese. 1.52kg
LOADED SWEET POTATO. Roasted sweet potato stuffed with cauliflower cheese and butterbeans, topped with a sun-dried tomato pesto and chestnut mushroom sauce. Green beans and toasted seeds. 0.69kg
TETHERA. A classic burger made up of Cumbrian beef, topped with slow cooked Cumbrian oxtail and local chorizo. Truffled parmesan cheese, heritage tomato, pickled red onion and gem lettuce…yes you read that right, all that goodness in a brioche bun! With jerk fries and a bbq sauce mayo. 4.48kg
FISH TACOS. Blue corn tortilla wraps, crispy coated haddock, celeriac slaw, pickled red onion and mushy peas. Yan ketchup and a chunky tartare sauce to keep it nice and saucy. 0.51kg
POSH PASTY. Curried aubergine and squash pasty, with roast pepper dahl, courgette bhajis and coriander crème fraiche. 0.71kg
BACON CHOP. Garside’s bacon chop soaked in black treacle and roasted. Crushed potatoes, squash & herbs, tender stem broccoli and a wholegrain mustard, shallot, cornichon and chive butter sauce. 1.94kg
SHARING (for two)
Carbon shown per person
BEEF BOURGUIGN-YAN.
Beef bourguignon, made with slow cooked local beef shin, 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. 3.73kg
FUSI-YAN.
Slow cooked, Cumbrian pork belly glazed in honey, soy, ginger & chilli, topped with spring onions. Stir fried vegetable chow mein. Pork money bags, roasted pak choi and cucumber filled with plum and hoisin sauce, and of course some extra 5 spice gravy to cover it all in. 3.21kg
VEGGIE-YAN.
Baked cauliflower, potato and broccoli in a roast pepper and tomato sauce, all topped with melted Darling Howe brie from Torpenhow, pickled red onions and toasted almonds. Sweet potato mash, charred courgette, stuffed truffle mushroom and pickled mushrooms. 0.53kg
PUDS
STICKY TOFFEE PUDDING. Toffee sauce with vanilla ice cream or our own custard. 1.01kg
CHOCOLATE MOUSSE. Chocolate mousse topped with baileys cheesecake (oh my goodness…we KNOW), chocolate shards and candied pumpkin seeds. 0.75kg
BANANAS AND CUSTARD. Crème Brulee topped with a banana compote and toffee popcorn. With a chocolate puff pastry biscuit topped with a cherry puree. 0.75kg
BEND AND SNAP. Brandy snap basket filled with custard, apple compote and stem ginger, all on a fresh blackberry sauce and covered in grated caramelised white chocolate. 0.40kg
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. 0.55kg
Our 1kg of carbon menu:
LITTLE SOMETHING TO NIBBLE. Olives and cornichons bound in a honey mustard dressing. 0.11kg
FISH TACOS. Blue corn tortilla wraps, crispy coated haddock, celeriac slaw, pickled red onion and mushy peas. Yan ketchup and a chunky tartare sauce to keep it nice and saucy. 0.51kg
BEND AND SNAP. Brandy snap basket filled with custard, apple compote and stem ginger, all on a fresh blackberry sauce and covered in grated caramelised white chocolate. 0.40kg
Ok, fine... 1.02kgs.. for a three-course meal!
