Menus

SAMPLE DINNER MENU

HORS D'OEUVRES
Slices of locally smoked salmon accompanied by brown bread
A caramelised onion and goat's cheese tarte tatin (v)
A rose of melon with a compote of berries & blackcurrant sorbet (v)
Caponata, a Sicilian dish, of tuna fish, capers and olives
A game terrine of guinea fowl, pork & wood pigeon complemented by a Cumberland sauce
Fresh mussels tossed in white wine, herbs and cream with French bread

SOUP
Cream of Mushroom & Dill Soup (v) or Passion Fruit Sorbet (v)

MAIN COURSE
Fresh fillet of halibut served with a shellfish salsa of mussels, clams & prawns flavoured with lemon and coriander, new potatoes and mange tout

Shoulder of Cumbrian fell-bred lamb slowly braised with root vegetables, red wine, tomatoes and 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

Holker Hall wild mallard braised with damson gin, served with a juniper berry jus, green beans, Gruyere potatoes and a Cumberland sauce

Fillet of sea bass pan-fried and served on a prawn, aspargus & coriander risotto with mange tout

Butternut squash Bake, butternut squash mixed with fresh vegetables, herbs and goat's cheese, then baked. Served with turned new potatoes (v)

Medallions of prime fillet of fell-bred Cumbrian beef served medium-rare with pommes Anna, Paris brown mushrooms, baby spinach leaves and a red wine & thyme sauce

Please note that the 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.

DESSERT
Sticky Toffee Pudding, traditional sponge and date pudding served hot with a butterscotch sauce & vanilla ice cream
Lemon Posset, a light, tangy set lemon cream topped with crushed meringue, raspberries & cream
Tiramisu, a light dish of mascapone cheese and cream set on a sponge base flavoured with Kahlua, served with white and dark chocolate sauces.
Strawberry Cheesecake, a biscuit base topped with a creamy strawberry cheesecake, served with a compote of strawberries and fresh cream
Apple Tarte Tatin, caramelised apple pieces topped with puff pastry, baked and served upsside-down with vanilla ice cream Panacotta, a classic Italian pudding of fresh cream & vanilla, garnished with a compote of fresh fruit

CHEESE
Garstang Blue, a smooth, creamy textured blue

Kendal Creamy, an organic mild cheese made with milk from Sizergh Farm

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:  £34.00                           3 courses: £38.00                  4 courses:  £42.00
5 courses:  £46.00                  All prices are inclusive of VAT.

The Dinner, Bed & Breakfast rate for residents includes 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

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