A quality four-star hotel in the beautiful English Lake District

click on the wine glass for our Wine List
 

A Sample Menu

Mis en Bouche
A little delicacy to whet your appetite

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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

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V Roasted Fennel Soup drizzled with Coriander Oil
Served with a spinach & nutmeg muffin

 V Sparkling Scrumpy Cider Sorbet

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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

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Vegetable Accompaniments

Garlic & Rosemary Roast Turned Potatoes

Cauliflower Gratin with Broccoli

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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  

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Filter Coffee with Chocolates

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