Starters
Pan-sered 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
Sample Menu £34.50
Cream of Asparagus Soup, Brioche Hearts
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Capriccio of Beef Fillet, Horseradish Cream
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Seared Scallops, Parma Ham and Rosemary
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Rose of Melon, Raspberry and Ginger
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Tomato and Mozarella Salad
Roast Saddle of Lakeland Lamb, Redcurrant and Rosemary Gravy
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Lemon Sole, Tomato Hollandaise, King Prawns
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Roast Sirloin of Beef, Port Sauce, Yorkshire Pudding
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Breast of Cumbrian Chicken, Bacon and Brie, Tomato and Basil Fondue
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Cornish Yarg Bake, Trompet de Mort Rissotto
All Main Courses Are Served With vegetables and Potatoes
Assiette of Chocolate Deserts
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Strawberry and Pink Champagne Jelly
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Lemon Meringue Tart, White Chocolate and Cointreau Mousse
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Sticky Toffee Pudding, Butterscotch Sauce, Vanilla Pod Ice Cream
Selection of Local and Continental Cheeses
Coffee and Petit Fours
Chef Scott Baxter
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