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.
0.09kg
‘UMMUS. Pea & mint hummus topped with goats cheese, toasted seeds, served with tortilla breads.
0.313kg
AVO LAUGH. Chilli & lime smashed avocado topped with crayfish tails, house smoked salmon, sriracha ketchup, dill mayo and bread crisps.
0.591kg
LAMB RIB. Honey & ginger marinaded Grasmere Herdwick lamb rib, Cajun spiced sweetcorn purée, pickled red onions, chimichurri sour cream and charred sweetcorn.
2.810kg
IP DIP DO. A pot of sun dried tomato, chilli & basil pesto dip, spring onion & mature cheddar cheese toasties, for dipping and dunking…obvs, and a heritage tomato and balsamic salad on the side.
0.520kg
SMOKEY SUMMER SALAD. We’ll give you a clue…it’s not your average salad! Smoked Cumbrian chicken, mozzarella, broad beans, smoked cherry tomatoes, wild garlic pesto, parmesan seed crisps and a roasted tomato purée.
0.880kg
Don’t fancy the chicken? Go veggie!
0.401kg
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!
5.442kg
DUCK YAN-BALAYA. Confit duck leg in jerk seasoning with a Cumbrian chorizo Jambalaya, charred sweetcorn, and a lime & pepper salsa sauce.
1.718kg
FISH PIE. House smoked salmon, haddock and tiger prawns in a creamy white wine and parsley sauce. All topped with a saffron and tarragon mash and cheddar cheese.
1.077kg
HASH BROWN. Crispy potato hash brown with a butterbean ratatouille, goats cheese, wild garlic pesto, smoked cherry tomatoes and parmesan seed crisps. So good, the meat eaters will be jealous…
0.518kg
YAN LAMB. Minted, slow cooked, Grasmere Herdwick lamb shoulder wrapped in cured ham with a pea mash, ratatouille, olive gravy and spring onions.
2.816kg
MONKFISH ‘SCAMPI’. Breaded and curried, monkfish tail ‘scampi’ with triple cooked chips, sriracha sauce, mushy peas, and tartare sauce.
1.046kg
INDI-YAN BURGER. Breaded Cumbrian chicken breast in a delicious tandoori marinade, with extra tandoori Greek yoghurt, pickled cucumber, mango & chilli chutney, fresh chilli, crispy onions and gem lettuce all in a toasty brioche bun…yes really, all of that in one bun! With onion bhajis and a tandoori dipping sauce on the side.
1.539kg
NOT JUST ANY RISOTTO. Creamy, delicious risotto made with saffron, truffle, Applewood smoked cheese, sun dried tomatoes and spring onions. Topped with pickled radish, broad beans, asparagus, and toasted seeds.
0.800kg
SHARING (for two)
Carbon shown per person
AMERIC-YAN. Rack of Cumbrian pork ribs in a cider, honey & black treacle glaze. With a chorizo, sausage & spring onion mac n cheese, corn on the cob with a chimichurri butter and crispy onions, salad made of our tastiest pickles and a BBQ dip. Yeeeee-Haw!
6.405kg
YAN NAAN. House made naan bread loaded with curried, slow cooked, Cumbrian beef brisket, paneer cheese, wild garlic pesto, tandoori Greek yoghurt, mango & chilli chutney, fresh chilli’s and micro coriander. With onion bhajis, a bowl of our delicious lentil dahl, yoghurt with cucumber & mint, and a nigella seed and pickled radish salad.
5.126kg
Don’t fancy the beef? Go veggie!
0.512kg
VEGGIE-YAN. Yan BBQ & chilli butterbeans, baked with halloumi and local mature cheddar cheese then topped with chimichurri sour cream, charred sweetcorn, pickled red onions. With triple cooked chips, green beans, smoked tomatoes and charred courgette, and a lime and pepper salsa sauce.
2.001kg
PUDS
STICKY TOFFEE PUDDING. Toffee sauce with vanilla Three Hill’s Gelato or clotted cream.
Ice cream: 0.971kg
Clotted cream: 1.088kg
LIMONCELLO MOUSSE. Chocolate mousse topped with lady fingers soaked in earl grey tea and limoncello. Limoncello cheesecake, Oreo crumb and chocolate shards. Think the ultimate hybrid between limoncello tiramisu and chocolate mousse…Chocolatey, zingy, boujee…treat yo’self!
0.631kg
SUMMER PUD. Elderflower and mixed berry summer pudding filled with clotted cream. Berry sauce, fresh strawberries, raspberry sorbet and seed brittle. Re-vamped from our very first menu, in celebration of our 5 year anniversary this absolute farm fave is making a reappearance!
0.852kg
TART. Puff pastry tart filled with a passionfruit custard, Greek yoghurt, raspberry sauce, caramelised white chocolate, and raspberries filled with a passionfruit Greek yoghurt.
0.396kg
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.
0.556kg
Our 1kg of carbon menu:
LITTLE SOMETHING TO NIBBLE. Olives and cornichons bound in a French dressing.
0.09kgHASH BROWN. Crispy potato hash brown with a butterbean ratatouille, goats cheese, wild garlic pesto, smoked cherry tomatoes and parmesan seed crisps. So good, the meat eaters will be jealous…
0.518kg
TART. Puff pastry tart filled with a passionfruit custard, Greek yoghurt, raspberry sauce, caramelised white chocolate, and raspberries filled with a passionfruit Greek yoghurt.
0.396kg
Ok, fine... 1.004kgs.. for a three-course meal!
