CHEESE
Blengdale Blue, a mild, creamy blue cheese made in Appleby

Smoked Cumberland, a mild, firm, cheddar-type cheese, smoked locally

Ribblesdale, a firm, moderate goat's cheese

Keldthwaite Gold, a soft cheese, hand made from the milk of Jersey cows

COFFEE & PETITS FOURS

2 courses:  £35.00          3 courses: £40.00            4 courses:  £45.00
5 courses:  £50.00                  All prices are inclusive of VAT.

The Dinner Bed & breakfast rate for residents includes a 3-course dinner for 2.

Dress code for dinner is smart casual

SAMPLE LUNCH MENU (Monday - Saturday)

STARTERS

Cream of Carrot & Coriander Soup (v)

A rich chicken liver & foie gras parfait with Madeira jelly and toasted brioche

Smoked salmon, halibut & prawn terrine with a herb mayonnaise

MAIN COURSES

Kidneys Madeira - lamb’s kidneys with mushrooms & onions, served in a madeira sauce with new potaotes and mange tout

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

Local Cumberland sausage with a leek & potato mash, red onion gravy and honey roast parsnips

Grilled fillet of cod served on a creamy saffron, coriander & chorizio risotto with mange tout, asparagus and a herb oil

Lentil Wellington - lentils, seasonal vegetables and herbs with spiced paprika and yeast extract mixed with Blengdale Blue cheese in a puff pastry case accompanied by chilli jam, served with red cabbage and mange tout. (v)

(N.B. vegetables form an integral part of the dish)

DESSERTS

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

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

Creme Caramel ,a creamy egg custard with a bitter caramel topping, served with a confit of rum-soaked sultanas & raisins

COST

Soup                     £4.50      

Other starters         £5.50

Main Courses         £11.00 - £12.50

Desserts                £5.00

Cheese & Biscuits    £6.00

Coffee - £2

Full 3-course lunch (starter, main course, dessert & coffee) - £22.00

SAMPLE LIGHT LUNCH OPTIONS

Soup, Sandwiches, Coffee - £10.0 per person

Light Dishes - £8.50

Slices of local Cartmel Valley oak-smoked salmon with brown bread & butter and salad

A game terrine of guinea fowl, pork & wood-pigeon with Cumberland sauce and salad

Ploughmans - assorted cheeses, chutney, apple, pickled onions and French bread (v)

A rich chicken liver & foie gras parfait with Madeira jelly, toasted brioche and salad

Soup, Light Dish, Coffee - £13.00 per person

SAMPLE SUNDAY LUNCH MENU

£22.50 per person for 3 courses including coffee and petits fours

STARTERS

Salad of smoked duck breast with poached pear, grilled goat's cheese & a walnut dressing

Rose of melon with a compote of fresh berries & a blackcurrant sorbet (v)

Kidneys lightly sauteed with mushrooms and onion, served in madeira sauce

Game terrine of venison, pork & chicken wrapped in bacon, complimented by a Cumberland sauce

Cream of Tomato & Basil Soup (v)

MAIN COURSES

Roast loin of pork with sage & onion stuffing, crisp crackling and home-made apple sauce, accompanied by roast potatoes, brocolli, carrot & swede  puree, yorkshire pudding and traditional pork gravy

Holker Hall wild Mallard braised with damson gin, served with a juniper berry jus, braised red cabbage, broccoli, roast potatoes and a Lyth Valley damson compote

Seared fillet of salmon served on a prawn, asparagus & coriander risotto with mange tout

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

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 courgettes (v)

(N.B. vegetables form an integral part of the dish)

DESSERTS

Spiced Pear Sponge, fresh pears topped with a light sponge and baked. Served hot with traditional English custard

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

creme caramel, a creamy egg custard with a bitter caramel topping, served with a confit of rum-soaked sultanas & raisins

Damson Mousse, a light damson mousse served with a compote of oranges flavoured with gin

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

SPECIAL DIETS

We can cater for most diets with a little prior notice

Gluten-Free Diets
We can supply gluten-free bread, biscuits and crackers (with a little prior notice).
All our sauces and soups are thickened with cornflour.
All stock is gluten-free
Gluten free sausage is available but we would need to know if required the night before.

Dairy Free & Gluten Free Dessert Options
A platter of fresh fruit
A bowl of chilled fresh strawberries (in season)
Raspberry & Elderflower Jelly - fresh raspberries set in an elderflower jelly
Baked apple filled with fresh fruit
Poached Pear
Banana Split (not dairy free)
We also can get soya milk and sunflower spread

Low Fat Diets
Skimmed milk and Flora light are always available

Diabetics
Sweeteners and diabetic jam & marmalade are always available

Diabetic Dessert Options
Apple Tarte Tatin, with fruit compote
Banana Fritter, with a mango sauce
Fresh fruit salad
Pancake served with seasonal fruit & creme fraiche
Fruit & yoghurt mousse

Desserts are subject to availability unless pre-ordered in the morning