Starters

Pan-served Scallops with Fresh Asparagus and Hollandaise Sauce
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Ham Hock, Black Pudding and Foie Gras Terrine served with a Sultana Dressing
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Smoked Salmon Salad with Baby Capers and Lemon Crème Fraiche
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Sweet Chilli King Prawns with Grilled Asparagus
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Marinated Breast of Duck with Sambuca Syrup
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Home-grown Leek and Potato Soup topped with Crispy Croutons (v)

Mains

Slow Braised Ox-Tail with Celeriac Puree & Madeira Jus
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Pan Fried Salmon with Baby Peas and Lemon Beurre Blanc
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Vegetable Stir Fry with Noodles (v)
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Roast Loin of Cumbrian Pork with Apple Crisp Crackling & Pan Gravy
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Holker Hall Venison with Home-grown Beetroot Puree & Sauce Soubise
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Mediterranean Vegetable Risotto (v)

All Main Courses are served with Chef's Selection of Seasonal Vegetables

Desserts

Sticky Toffee Pudding with Butterscotch Sauce
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Chocolate Profiteroles
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Peach Melba
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Fresh Fruit Salad
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Strawberry and Black Pepper Parfait
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Various Ice Creams
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Cheese and Biscuits

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