The Menus
Our aim is to provide you with a fine dining experience, by offering a selection of dishes that are based on modern cooking, but with a classical influence.
As we always use the best local seasonal produce available, we will propose your menu in the week prior to your meal.
All dishes are prepared to order. Should you have any vegetarians or special dietary requirements, please inform us and we will be delighted to cater for these needs.
Please see our sample menus as a guide:
Luncheon
Melon, Prawns and Parma Ham
A trio of appetisers, seasonal melon, prawns in Marie Rose and Parma ham with black pepper
Hand Made Italian Pasta
with farmhouse butter and grated Pecorino cheese, served with sun dried tomato bread
Soup of the Day
with a selection of freshly baked breads
* * * *
Chump of Lakeland Lamb
with a rosemary crust, borlotti bean cassoulet, tomato confit and basil
Pan Fried Breast of Chicken
stuffed with sage and onion, with rissole potatoes, root vegetables and thyme jus
Grilled Fillet of Salmon
served with roast Mediterranean vegetables and antiboise sauce
(tomato, olive oil, anchovies, shallots and basil)
Butternut Squash Risotto
with confit of red onion, rocket, parmesan and toasted pumpkin seed oil
* * * *
Home Made Classics
Traditional Puddings
English Cheese
* * * *
Fresh Ground Coffee
available 12-2pm
£27.00 per person
Traditional Afternoon Tea
A feast of sandwiches, cakes, strawberries, toasted fruit bread, scones, fresh cream and tea
available from 3pm - 5pm
£14.00 per person
Fine Dining Gourmet Menu
Salad of Galia and Charantais Melon
with strawberry coulis and Pimms jelly
Smoked and Cured Highland Venison
served with remoulade and truffle dressing
* * * *
Cream of Saffron and Celeriac Soup
with parsley oil
* * * *
Crab and Tomato Risotto
with avocado ice cream and chilli cappuccino
* * * *
Herb Crusted Loin of Foulshaw Lamb
with creamed broad beans, garlic and noisette potatoes
Corn Fed Chicken Breast
filled with a mousse of confit garlic and parsley, fondants of swede and potato, buttered spinach, garlic froth
* * * *
Lancashire Cheese
with caramelized apples
* * * *
Poached Pear
with pear and dark chocolate sorbets
Vanilla Créme Brulee
served with caramelised oranges
* * * *
Fresh Ground Coffee and Petit Fours
£47.00 per person
Decorated Carved Buffet
Cartmel Valley Smoked Salmon
with capers, shallots and horseradish cream
Sweet Galia Melon Salad
with lemon sorbet and fruit coulis
* * * *
Roast Sirloin of Scottish Beef
Fresh Poached Salmon
Roast Cumbrian Turkey Chaudfroid
Sugar Glazed Ham
studded with cloves
Jacket or New Potatoes
Selection of Seasonal Salads
* * * *
Choice of two Home-made Desserts
* * * *
Fresh Ground Coffee
£35.00 per person
Minimum guests 40
Christmas Celebration Midweek Gala Dinner
(available 1st - 16th December 2006)
Terrine of Cartmel Valley Game Birds
with a Christmas chutney
set in champagne and Beaume de venise jelly with red fruit coulis
Cream of Fennel and Potato Soup
flavoured with rosemary
* * * *
Butter Roast Crown of Turkey
with a hot cranberry and chestnut terrine with a port jus
Baked Fillet of Salmon
with a ragout of prawns, shrimps and dill saffron cream sauce
Parsnip, Leek and Potato Crumble
with thyme and parmesan crust
Served with a selection of seasonal vegetables and potatoes
* * * *
Traditional Christmas Pudding
with rum sauce
Valrhona Chocolate Mousse
served with coffee bean Anglaise
Delicate Meringue Basket
filled with a compote of winter berries
Fresh Fruit Salad
with dairy cream
* * * *
Fresh Ground Coffee
served with warm mince pies
(Vegetarian choices available on the night)
£30 per person