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
Holker Hall wild Mallard braised with damson gin, served with a juniper berry jus, braised red cabbage, broccoli, new potatoes and a Lyth Valley damson compote
Cumbrian fell-bred lamb shank braised with root vegetables, red wine, tomatoes & herbs, served on the bone with mash potato, mange tout, glazed carrots and a sauce flavoured rosemary & tomato
Winter vegetable risotto, a creamy risotto with butternut squash, leeks, carrots, swede, herbs and pine nuts, topped with parmesan (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
Starters - Soup £4 Other starters - £5
Main Courses £11
Desserts - £4.50
Cheese & Biscuits - £4.50
Coffee - £2
Full 3-course lunch (starter, main course, dessert & coffee) - £19.50
SAMPLE LIGHT LUNCH OPTIONS
Soup, Sandwiches, Coffee - £10 per person
Light Dishes - £7.50
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 - £12 per person
SAMPLE SUNDAY LUNCH MENU
£21.50 per person for 3 courses including coffee and petits fours
STARTERS
Caponata, a Sicilian dish, of tuna fish, capers and olives
A rose of melon with a compote of fresh berries & a blackcurrant sorbet (v)
Kidneys lightly sauteed with mushrooms and onion, served in madeira sauce
A game terrine of venison, pork & chicken wrapped in bacon, complimented by a Cumberland sauce
Cream of Tomato & Basil Soup (v)
MAIN COURSES
Duo of beef - brisket slowly braised with herbs & vegetables, served with a medium-rare fillet of beef. Accompanied by roast potatoes, a puree of carrot & swede and mange tout
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.
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.
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
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HORS D'OEUVRES
