Caramalised onion tartlet with seasonal leaves, whipped goats cheese curd, balsamic vinaigrette

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Roasted red pepper and vine tomato soup with toasted sippets and basil oil

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Roast breast of corn fed chicken with fondant potato, Cumbrian ham, Oyster mushrooms, grain mustard sauce

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Vanilla crème brulee with a compote of seasonal berries, sable biscuit, our strawberry sorbet

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Freshly ground coffee served with our hand made chocolates

Pressed terrine of local ham hocks with pineapple relish, quails egg, new potatoes

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Cream of leek soup with parsley cream

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Roast breast of Gressingham Duck with smoked Anna potatoes, shallot puree, choucroute, thyme jus

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Chocolate Pavlova with mascarpone chocolate mousse, raspberry puree

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Freshly Ground Coffee served with our hand made chocolates

Twice baked soufflé of blengdale blue with caramelised walnuts, Waldorf salad, red wine reduction

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Veloute of green pea with white truffle essence and Parmesan

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Roast loin of Lakeland Herwick Lamb with garlic confit, flageolet beans, tomato and rosemary sauce

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Baked Blueberry Cheesecake with vanilla cream and cinder toffee ice cream

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Freshly Ground Coffee served with our hand made chocolates

Warm confit of duck with lentil salad, roasted pear, golden raisin puree

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Strawberry and lime sorbet with mango salsa

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Roasted tournedos of Scottish Salmon with leeks, crisp pancetta, mussel chowder

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Bitter chocolate truffle with passion fruit cream, vanilla tuile, hazelnut and cappuccino ice cream

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Freshly ground coffee served with our hand made chocolates

Gravadlax of Scottish Salmon with pickled beetroot, seasonal leaves, chive and dill dressing

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Veloute of butternut squash with spiced cauliflower fritters

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Orange and passion fruit sorbet with compote of papaya

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Slow cooked daube of beef with creamed mashed potatoes, roast shallot, glazed roots, thyme and red wine sauce

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Caramalised apple tart with cream cheese ice cream and cider brandy sauce

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Freshly ground coffee served with our hand made chocolates

Pan froed King Scallop with shellfish cannelloni and bisque sauce

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Smoked chicken consommé with leeks and lovage

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Mango and ginger sorbet with minted orange salad

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Roast loin of venison with beetroot gratin and puree, Savoy cabbage, red wine sauce

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Assiette of chefs desserts:

White chocolate and raspberry parfait, crème Catalan, gateau opera, nougatine basket of vanilla ice cream

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Freshly found coffee served with our hand made chocolates

STARTERS

Crown of Galia Melon on a platter of exotic fruits and filled with citrus sorbet

Vine ripe tomato, red onion and goat cheese tartlet with parmesan, mixed leaf salad and saffron aioli

Wild mushroom and saffron risotto with char-grilled artichoke bottoms and crisp herbs

MAIN COURSE

Sun-dried tomato and fennel risotto with parmesan biscuit, herb oil and crisp leeks (Can be served as a starter)

A trio of rosti potatoes layered with forest mushrooms and asparagus with a Dutch butter sauce

Tian of Mediterranean vegetables with cherry tomatoes and our pesto

Steamed vegetarian pudding filled with baby spinach and woodland mushrooms on a red pepper syrup topped with crispy leeks

Sirloin Steak BBQued to your liking.

Local Cumberland Sausage with onion marmalade

Ground Rump Beefburger with black bean sauce

Chicken Tikka Style

Vegetarian Burgers and Kebabs

Served with:-

Oour breads & garlic bread

Assorted salads including: coleslaw, potato, tomato and basil, cous-cous, various lettuce, mixed root vegetable

Buttered minted new potatoes

Condiments of mayonnaise, mustards and vinaigrettes.