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
Smoked Salmon
pea Shoots, sweet chilli cucumber dressing
Arborio Risotto
sugar snap peas, scallions, parmesan, crème fraiche
Perigord Foie Gras, White Truffle and Caramelised Pear
with beetroot sorbet, Ibérico ham and toasted brioche
Soup of the Day
with a selection of freshly baked breads
* * * *
Roast Leg of Lamb
with roast potatoes and mint sauce
Rib of Cumbrian Beef
with roast potatoes, Yorkshire pudding and red wine jus
Fillet of West Coast Halibut
with baby squid, spinach purée, caponata with pan fried scallop
Artichoke Tortelli
asparagus, English watercress
* * * *
Strawberry and Champagne Delice
with minted strawberries and strawberry sorbet
Vanilla Panna Cotta
with poached pears
Bread and Butter Pudding
with a spicy sultana syrup
A Selection of British Cheeses
with biscuits, chutney, apple and celery
* * * *
Freshly Ground Coffee
with petit fours
Children aged 3- 7 £10, aged 8 - 13 £15
£29.00 inclusive
available 12.30pm to 3.00pm
Traditional Afternoon Tea
A feast of sandwiches, cakes, strawberries, toasted fruit bread, scones, fresh cream and tea
available from 3pm - 5pm
£19.50 per person
Fine Dining Gourmet Menu
This gourmet menu includes several 'mystery' courses
£49 inclusive per person.
Appetisers
Marrbury Smoked Salmon from the River Cree
with shallots, capers and horseradish cream
Slow Poached Pigeon Breast
with curried parsnip purée, chorizo oil and bacon crisp
Seared Hand Dived Scallops
with prune purée, toasted pumpkin seeds and a citrus velouté
Perigord Foie Gras, White Truffle and Caramelised Pear with beetroot sorbet, Ibérico ham and toasted brioche
West Coast Crab Ravioli
with cauliflower purée, wilted gem, asparagus tips and clam foam
* * * *
Entrees
Fillet of West Coast Halibut
with baby squid, spinach purée, caponata and herb coated brandade
Loin of Lakeland Lamb
with pressed shoulder, haricot blanc, and butternut squash puree
Holker Hall Venison
with witch hat of black pudding, marjoram cabbage, roasted cépes and granny smith foam
Fillet of Cumbrian Beef
with caramelized onion purée, olives and potato, swede and butternut squash fondants
Fillet of Wild Seabass
with artichoke purée, shin of beef, razor clams and creamed leek
Chateau Briand
(for 2 people)
Carved at your table.
Double sized fillet steak served with Pont Neuf potatoes, grilled tomatoes, sautéed wild mushrooms,
seasonal vegetables, a classic Béarnaise sauce and a red wine jus.
£5 per person supplement
* * * *
Desserts
Yorkshire Rhubarb Soufflé
with baked egg custard ice cream
Honeycomb Mousse
With sweetened parsnip purée and cinder toffee
Braeburn Apple Tart Tatin
with vanilla ice cream
Chocolate Fondant
with double milk ice cream
A Selection of British Cheeses
served at your table with an assortment of biscuits and celery(£3 supplement)
(also available as an additional course at £6.95 per person)
* * * *
Fresh Ground Coffee
with petit fours
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