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 previous 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. Roasted red pepper hummus. Topped with a balsamic glaze and toasted seeds, with toasted tortillas.
0.256kg
SALMON CROQUETTES. Yan smoked salmon bound in a creamy béchamel, with a kick of horseradish and chives, to make the ultimate croquettes. Beetroot pesto and pickled cucumbers, just to keep it fresh.
0.523kg
WINGIN’ IT. Juicy Cumbrian chicken wings, smothered in a Yan buffalo sauce, a fresh tomato and red onion salsa, and topped with crumbled Gorgonzola. Winner, winner chicken wings for dinner!
2.635kg
TIKKA CHANCE ON ME. Oyster mushrooms in a tikka marinade, deep fried and served super crispy – tikka fried mushrooms, if you will. Alongside a cool raita and a tangy pickle salad. Ain’t mushroom for improvement!
0.290kg
ASI-YAN SALAD. We’ll give you a clue…it’s not your average salad! Smoked Cumbrian duck breast, a hoisin sauce, roast pak choi, pickled carrots and radishes, edamame beans, sugar snap peas, micro coriander, and a soy sauce & sesame oil dressing.
0.267kg
Don’t fancy the duck? Go veggie!
0.065kg
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!
5.961kg
YAN Mì. The rebellious cousin of a Vietnamese bánh mì. Slow cooked Cumbrian pork belly, marinaded in soy sauce, ginger, garlic and chilli, in a crispy baguette with pickled carrots, radish and cucumber. Finished with fresh coriander and soy mayo. Roasted pak choi and charred courgette on the side, topped with crispy rice noodles – because we’re fancy like that.
3.167kg
CHOWDER. Creamy samphire and white wine chowder with crayfish, queenie scallops, roast new potatoes, sweetcorn and leeks. Topped with a piece of baked coley and English asparagus. Pure coastal comfort.
1.857kg
THAI NOODLE SOUP. Green Thai curry soup, filled with red peppers, courgettes, carrots and buckwheat noodles. Topped with a soy-marinated boiled egg and roasted pak choi. Feels like a hug, tastes like a holiday.
0.541kg
MEXI-YAN FISHCAKES. A fishcake fiesta! Haddock, lime and coriander fishcakes with refried black eyes beans, spicy guacamole, fresh salsa and a cooling dollop of sour cream.
0.644kg
LAMB KOFTAS. Grasmere Herdwick lamb koftas bringing those summer vibes. Sweet potato hash browns, greek salad, caramelised fennel and tzatziki. Sunshine on a plate, even if it’s raining.
4.208kg
YAN BEEF HASH. Slow cooked local beef brisket, in a creamy mash potato, with sweet potato, roasted red onions, Savoy cabbage and gravy. Topped with crispy roast potatoes, beef brisket cubes, a poached egg and spring onions. Tenderstem broccoli on the side for just that obligatory bit o’ green.
3.630kg
MUSHROOM FRENCH DIP. Lovingly Artisan ciabatta roll, filled with a creamy mushroom duxelles, oyster mushrooms and Emmental cheese, with an English mustard and honey gravy on the side to dunk that bad boy in. Served with a pickle salad and some crispy sliced spuds.
0.981kg
SHARING (for two)
Carbon shown per person
CANADI-YAN. A pan of bubblin’ poutine – but with a northern twist! Crispy chunky fries, gravy, crumbly Lancashire (the North’s answer to Canadian cheese curds...IYKYK), grated mozzarella and Cumbrian goats cheese curd, baked until golden. Maple covered bacon chops accompanied by a classic Canadian lentil salad. Sounds great eh?2.346kg
MEDITERRANE-YAN. Slow cooked Grasmere Herdwick lamb shredded into a delicious moussaka, cubed aubergine and new potato in a tomato sauce. Topped with our classic cheese sauce and baked. Tomato & feta fritters and garlic flatbreads complete the board. A delicious Greek treat.
3.747kg
VEGGIE-YAN. A golden, caramelised leek tart tatin, layered with black olive tapenade and creamy ricotta for a deliciously savoury twist on a classic. A warm summer salad of roast beetroot, green beans, asparagus and toasted seeds. Crispy sliced spuds, caramelised fennel and a beetroot pesto. The ultimate veggie sharing platter.
0.984kg
PUDS
STICKY TOFFEE PUDDING. Toffee sauce with vanilla Three Hill’s Gelato or clotted cream.
Ice cream: 0.971kg
Custard: 1.088kg
S’MORE CHOCOLATE MOUSSE. Chocolate mousse and crushed digestive biscuits topped with torched Italian meringue. Bringing out those campfire vibes.
0.717kg
BETH’S BABA. If you like piña coladas and gettin’ caught in the rain…Then this is the pud and the place for you! A classic rum baba, with caramelised pineapple jam, coconut sorbet and desiccated coconut. How exotic.
0.628kg
SUMMER MERINGUE. Italian meringue nest topped with raspberry & white chocolate gelato from our friends at Three Hills, whipped cream, caramelised white chocolate and fresh berries. It’s sweet, it’s sassy and it’s basically summer on a plate.
0.892kg
PLANT POWERED PASTRY. Puff pastry case filled with fresh berries, summer berry sorbet, vegan vanilla ice cream and candied nuts. Plant based perfection!
0.432kg
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:
VEGGIE ASI-YAN SALAD. We’ll give you a clue…it’s not your average salad! Hoisin sauce, roast pak choi, pickled carrots and radishes, edamame beans, sugar snap peas, micro coriander, and a soy sauce & sesame oil dressing.
0.065kg
THAI NOODLE SOUP. Green Thai curry soup, filled with red peppers, courgettes, carrots and buckwheat noodles. Topped with a soy-marinated boiled egg and roasted pak choi. Feels like a hug, tastes like a holiday.
0.541kg
PLANT POWERED PASTRY. Puff pastry case filled with fresh berries, summer berry sorbet, vegan vanilla ice cream and candied nuts. Plant based perfection!
0.432kg
1.038kgs of carbon.. for a delicious three-course meal! Doesn't get much more guilt free than that!
