Scallops served on a celeriac & saffron purée with a herb & truffle oil
Dinner is served each evening from 7.00 - 9.00pm in our candle lit restaurant, with drinks and canapes taken in the lounge beforehand and coffee & petit fours afterwards. The menu changes on a daily basis and offers tastes and flavours from Cumbria and beyond.
SAMPLE DINNER MENU
Pan-fried chicken livers served on a parmesan mash with red onion gravy
Trio of melon with Cumberland air-dried ham, fresh figs & port and ginger wine syrup (v)
Goat’s cheese & basil pannacotta served on mixed leaves with red onion marmalade & toasted brioche (v)
Cumbrian turkey, pork, juniper & peppercorn terrine with spiced kumquats
Tagliatelle with flaked smoked salmon, asparagus, coriander & lemon in a cream sauce, topped with parmesan
Cream of Wild Mushroom soup with goat's cheeses croutons (v) or Pear Sorbet (v)
Halibut steak baked and served with brown shrimps in a rosemary butter, leek and potato mash, asparagus and cherry tomatoes
Vegetarian Lasagne, peppers, courgettes, carrots, tomatoes, garlic, herbs & lentils layered with lasagne in a cheese sauce, served with garlic bread and salad (v)
Venison Cobbler, venison braised with wild mushrooms, shallots, herbs and Coniston Ale. Topped with mini herb scones,served with honey roast parsnips
Grilled fillet of sea bass served on potato rosti with rocket leaves, courgette ribbons, crispy pancetta & saffron sauce
Rolled fillet of plaice stuffed with a mousseline of salmon. Served with seasonal vegetables and a white wine sauce.
Roast quail stuffed with leeks, grapes and pancetta served on potato mash with green beans, glazed carrots and a cream brandy sauce
Duo of Cumbrian fell-bred lamb - a loin of lamb served medium-rare on braised red cabbage, and a roulade of slowly braised shoulder on potato mash served with seasonal vegetables and a lamb jus
Vegetables form an integral part of the main dish. If you would prefer meat 'well-done', or a plainer style for any dish, please ask when ordering.
Dishes marked (v) are suitable for vegetarians.
Orange Creme Brulee, a creamy egg custard flavoured with Grand Marnier & orange, served with mixed berries and a tuille biscuit
Champagne & Raspberry Jelly, a sweet jelly flavoured with Champagne and raspberries, topped with fresh raspberries and white chocolate ice cream
Malva Pudding, a baked dark sponge flavoured with apricot jam and spices, served warm with spiced apricot compote, toffee sauce and vanilla ice cream
White Chocolate Cheesecake, a biscuit base topped with creamy white chocolate cheesecake, garnished with dark chocolate truffles and a raspberry coulis
Passion Fruit Pannacotta, a classic cream dessert flavoured with passion fruit, served with a raspberry coulis
Apple & Vanilla Parfait, a creamy apple mousse flavoured with vanilla and frozen, served with a warm mincemeat tart
Blue Whinnow, an unpasteurised mild & creamy blue from Thornby Moor Dairy, Wigton
Westmorland Smoked, a mild, firm, cheddar-type cheese smoked locally.
Tovey, a mould ripened, semi soft goats cheese with a continental style.
Keldthwaite Guernsey Gold, white mould ripened brie made from Guernsey Cattle near Appleby.
Keverigg, semi hard rinded cheese with a creamy tang from Winter Tarn Farm near Shap
Coffee & Home-made Petits Fours
1 -course: £23.50 2 courses: £32.50 3 courses: £39.50 4 courses: £47.00 5 courses: £52.00
All prices include canapes, coffee. petit fours, homemade bread & VAT.
The Dinner Bed & Breakfast rate for residents includes a 3-course dinner for 2.
Dress code for dinner is smart casual.
To view our wine lst as a PDF file please click here.