‘Carriages’ Restaurant is also open to non-residents
5-course Table d’Hote – £34.50 per person
A Sample Menu
- Mis en Bouche
- A little delicacy to whet your appetite
- Marinated Corn-fed Chicken Breast with a Fresh Mango Salad
- Tender chicken breast marinated in fresh mango & lime juices, flavoured with a hint of coriander, set beside a mixed fresh fruit and red pepper salsa
- V Buffalo Mozzarella and Vine Tomato Mousse
- Accompanied by a deliciously-herby basil jelly
- V Stuffed Fig Parcels with a Rich Balsamic Dressing
- Hot baked figs stuffed with goat’s cheese, sprinkled with fresh chives, thyme & pine nuts
- Scallops in Smoky Bacon Jackets with Parmesan
- Perched on a nest of peppery rocket leaves, drizzled with a mustard, chive and cream dressing
- V Roasted Fennel Soup drizzled with Coriander Oil
- Served with a spinach & nutmeg muffin
- V Sparkling Scrumpy Cider Sorbet
- Pan-fried Loin of Prime Cumbrian Lamb
- Served on a bed of crushed truffle-scented potatoes with a port wine jus
- Breast of Guinea Fowl au Foie Gras
- Guinea fowl stuffed with foie gras and sage mousse drizzled with a rich Madeira jus
- Fillet of Red Snapper
- Laid on to a layer of roasted shallots & bathed in a subtle saffron fish cream
- V Butternut Squash Risotto
- With golden yolk and a salsa verdi
- Vegetable Accompaniments
- Garlic & Rosemary Roast Turned Potatoes
- Cauliflower Gratin with Broccoli
Desserts
- Baked Lime Cheesecake
- Lighter than air and totally delicious, simply resting in a pool of tangy orange sauce
- Caged Apple Tart Tatin
- Simple and light – apple pieces flavoured with cinnamon and baked in a puff pastry envelope then served with vanilla ice cream dribbled with a runny caramel sauce.
- Chocolate, Whisky & Croissant Butter Pudding
- Accompanied by a custard sauce
- Raspberry Club Sandwich
- Layers of melt-in-the-mouth shortcake stacked with layers of passion fruit cream and fresh Scottish raspberries
- Nougatine Parfait
- Served with caramel ice cream and rich, runny Belgian dark chocolate sauce
- Blackberries in Champagne Jelly
- Light and deliciously, fruity, juicy blackberries suspended in a Moet et Chandon jelly splashed with a fresh strawberry puree
- Cape Brandy Pudding
- A delightful date & walnut pudding, generously soaked in French brandy and served warm with vanilla pod ice cream
- Irish Cream Charlotte
- A drum base of striped light & dark sponge, topped with patisserie cream enhanced with Bailey’s liqueur
- Assiette pour Deux
- Chef’s selection from the dessert menu, served on a platter for two
- Filter Coffee with Chocolates
