Treat your taste buds to our lovingly prepared dinner
SAMPLE EVENING DINNER MENU
£22 two courses or £26 for three courses
To get you started
Smoked Salmon with Goats Cheese
Scottish smoked salmon with grilled goats cheese placed on a spring onion pancake with a watercress cream.
Jerusalem Artichoke and Fennel Soup
Fresh English Jerusalem artichoke and fennel sauted with onions and a little garlic. Braised with stock and pureed with a little cream.
Tian of Aubergine and Lentils
Layered grilled aubergines with a robust filling of Puy lentils braised with red onions, apricots and toasted almonds. Finished with roasted red peppers and a balsamic reduction.
The Main Event
Roast Chump of Cumbrian Lamb With a Pea and Mint Salsa.
Tender Cumbrian Fellbred lamb chump flavoured with oregano, pan fried and served with a delicate coriander, pea and mint salsa.
Fillet of Sea Bass with a Wild Rocket and Courgette Sauce
Plump fillets of sea bass quickly seared and steamed in white wine. Served with a delicate rocket sauce and vegetables.
Spinach and Mushroom Filo Parcel with Tomato Sauce
Fresh spinach and wild mushrooms encased in a light filo pastry served with a freshly made tomato sauce.
All served with a fresh vegetable garnish
To Finish
Chocolate Pudding with Baileys
Delicious steamed chocolate sponge finished with a dark Belgian chocolate and baileys liqueur sauce. Served with either clotted or Jersey cream or ice cream.
Mango and Passion Fruit Parfait
A layer of kiwi fruit puree topped with mango ice cream, and clotted cream ice cream, set on a biscuit base and finished with a passion fruit coulis.
Pear and Almond Tart with nutmeg infused cream
A deliciously light sweet pastry filled with a rich buttery almond and chocolate frangipane topped with pears poached in white wine.
A plate of English and continental cheeses
A variety of local and continental cheeses served with a selection of cheese biscuits.
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