Dining - Sample Dinner Menu

The Grange Hotel restaurant is also open to non-residents
The Table d`Hote Dinner is £32.50 for non-residents

Morecambe Bay Shrimps
With a dusting of cayenne pepper and a warm toast

Buffalo Mozzarella Salad
Buffalo mozzarella served with luscious green salad leaves,
dressed with marinated Greek olives and toasted cherry tomatoes

A Layered Chicken Terrine
With pervading Winter vegetables and encased in smoked bacon,
served with a fresh herb mayonnaise dressing

Spiced Duck Sausage
Roasted and carved onto a bed of lentils, garnished with rocket and feta cheese

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Fresh Prepared Butternut Squash Soup
served with golden croutons

Blackcurrant Sorbet

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Daube of Beef
Fillet of Aberdeen Angus, cooked in a rich tomato sauce
and accompanied with fresh parsley and chives

Trio of Local Game
Melange of venison, pheasant and quail,
set on turned root vegetables and served with port jus

Steamed Sea Scallop and Scampi Tails
Wrapped in Chinese lettuce on a bed of Julienne vegetables,
served with a cascading oriental sauce

Woodland Mushrooms
Sautéed with onions, tomato and basil,
presented in a butter pastry case with chive butter sauce


HOT SWEETS

Drambuie Cherries
Cherries soaked in Drambuie, served in light pancakes
and presented with Honeycomb Ice Cream

Sticky Toffee Chocolate Pudding
adorned with warm maple sauce and vanilla ice cream

Hot Pear and Almond Crumb
accompanied with traditional Cornish clotted cream


COLD SWEETS

Coffee and Chocolate Bavarois
presented on caramelised oranges
and complemented with home-made polenta biscuits

Fusion of Exotic Fruits
engulfed in vanilla stock syrup
and presented with a velvety Elderflower sorbet

Kiwi and Passion Fruit Cheesecake
overlaid onto a pool of citrus glaze and garnished with kiwi crisps

White and Dark Chocolate Marquise
a rich chocolate desert, served on Tia Marie Sauce
and garnished with fresh English strawberries

Blueberry Crème Brulee
a rich egg custard desert infused with a compote of blueberries,
topped with a caramelised sugar crust and served with a pepper tuille biscuit

A Trio of Toffee Desserts
toffee cheesecake, sticky toffee pudding and toffee ice cream
presented in a tuille basket

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