Private Functions

Looking for somewhere to celebrate a Special Occasion?

Wedding Anniversary, Birthday, Christening, Family Reunion or just a 'get-together' for friends?

Whatever the occasion, why not celebrate with us here at Rothay Manor.

Choose from Lunch, Afternoon Tea or Dinner and enjoy the comfort and style of a traditional English Country House.

Rothay Manor has a private Lounge and Dining Room suitable for parties of up to 35 people. The lounge is ideal for catching with friends and relations and is air-conditioned. The french windows open out onto a private terrace with outdoor seating which is great during the summer months.

Pop in and see us or give us a call and let us make your celebration even more special.

For Afternoon Tea we can cater for up to 35 people in the Brathay Room. However, it is sometimes possible to cater for  a maximum of 45. Please give us a call to discuss your requirements.

Afternoon Tea is a buffet consisting of  a variety of savourie e.g. sausage, savoury frittata, scotch eggs and sandwiches; and a wide selection of cream cakes, tea breads, tarts, cakes etc and is £12 per person.

PRIVATE LUNCH PARTIES

For a relaxing lunch with friends, or a special Celebration - we can offer you lunch for up to 28 guests, with your own private lounge and dining room.

Below is a Sample Menu - If you prefer, we can substitute any of the dishes from the choices at the bottom of the page.

Simply let us know what dishes you require and we will send you your own Menu to circulate to your guests.

Exact numbers and choices MUST be advised to us one week in advance.

Final numbers of guests must be advised to us 24hrs beforehand. Any reduction in numbers after that time will be charged at 50% of the cost.

Cost: 8 to 15 persons £19.50

16 to 28 persons £18.50

SAMPLE LUNCH MENU (2010)

Cream of Mushroom & Dill Soup (v)
A rose of melon with fresh berries and a blackcurrant sorbet (v)
A pressed ham terrine with a spicy red pepper, tomato & chilli chutney

* * * *

Fillet of salmon served on a potato pancake with baby spinach, asparagus and a spring onion & creme fraiche topping, garnished with herb oil

Escalopes of pork fillet served with rosemary potatoes, sauteed leeks,
glazed carrots, smoked bacon and a Cumberland mustard sauce
flavoured with peppercorns

A basil & parmesan roulade with ricotta, goat’s cheese and sun-blushed tomatoes, served on a compote of cherry tomatoes & basil with new potatoes and mange tout (v)

* * * *

Sticky Toffee Pudding, traditional sponge & date pudding served hot, with a butterscotch sauce and vanilla ice-cream

Chocolate Marquise, a light chocolate mousse on a brandy soaked sponge, served with a white chocolate sauce

Lemon Posset,
a light, tangy lemon cream topped with raspberries & mint.

* * * *

Coffee & Petit Fours

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THE DISHES ABOVE CAN BE SUBSTITUTED BY ANY OF THE OPTIONS BELOW:

SOUPS
All our soups are suitable for vegetarians, and served with croutons

Mushroom & Dill, Tomato & Basil, Leek & Apple,
Carrot & Coriander, Courgette & Tarragon, Roasted Tomato & Pepper

HORS D'OEUVRE

Stilton, apricot & walnut pate with home-made oat biscuits (v)
Smoked salmon, halibut & prawn terrine served with herb mayonnaise
A rich chicken liver parfait with Madeira jelly and toasted brioche
Caramelised red onion and goat’s cheese tarte tatin (v)
Rose of melon with a lemon sorbet & passion fruit (v)
Smoked salmon platter with brown bread & butter
Game terrine of wood-pigeon, guinea fowl & pork complimented by a Cumberland sauce

A selection of home-made rolls will be in baskets on your tables

MAIN COURSES

Cumbrian fell-bred lamb shank braised with root vegetables, red wine, tomatoes, garlic & herbs, served on the bone with mash potato, mange tout, glazed carrots and a sauce flavoured rosemary & tomato

Breast of chicken roasted and served with a potato mash topped with a chilli & tomato jam, and accompanied by Mediterranean vegetables drizzled with basil oil

Roulade of pork, a roulade of pork shoulder, slowly braised belly pork and sage & onion stuffing, served with pork tenderloin, a sage gravy, asparagus, glazed carrots and a sweet potato mash

Mille-feuille of salmon - filo pastry interleaved with salmon & leeks and complemented by a rich white wine sauce, served with new potatoes and glazed carrots

Pan-fried hake served on a compote of asparagus & prawns, and served with glazed carrots, new potatoes and a white wine cream sauce *
Guinea fowl breast served on a bed of spring onion potato mash topped with goats cheese, accompanied by roast cherry tomatoes, ribbon vegetables and a basil pesto dressing

Breast of guinea fowl roasted and served with new potatoes, wild mushrooms, asparagus, glazed carrots and a chive sauce

A creamy risotto with wild mushrooms, asparagus & herbs, topped with parmesan (v)

Holker Hall wild Mallard braised with damson gin, served with a juniper berry jus, braised red cabbage, green beans, Anna potatoes and a Cumberland sauce *

Shoulder of Cumbrian fell-bred lamb slowly braised with root vegetables, red wine, tomatoes & herbs, served off the bone on a bed of braised red cabbage, with a sweet potato mash, broad beans and a rich lamb sauce flavoured with rosemary & tomato *

* These dishes are subject to a supplement of £3

DESSERTS

Orange Creme Brulee
Creamy egg custard flavoured with Grand Marnier & orange, served with mixed berries and a tuille biscuit

Chocolate Truffle Torte - a sponge base topped with a rich dark chocolate & cream truffle, accompanied by a raspberry compote sauce

Pavlova, a mouthwatering soft meringue, topped with whipped cream and fresh strawberries

Tiramisu - a light dish of mascapone cheese and cream set on a sponge base flavoured with Kahlua, served with white and dark chocolate sauces.

Malva Pudding - a baked dark sponge flavoured with apricot jam and spices, served warm with spiced apricot compote, a toffee sauce and a vanilla ice-cream.

Profiteroles - filled with fresh cream and served with a toffee sauce

Lemon Tart - a pastry case filled with a light & tangy lemon custard and baked. Topped with fresh cream, a compote of berries and a crisp meringue

Apple Tarte Tatin - caramelized apple pieces topped with puff pastry, baked and served upside-down with caramel ice-cream

Panacotta, a classic Italian dessert of fresh cream & vanilla, served with a compote of berries

Special diets can be catered for with prior notice