Canapé
We would be pleased to offer you a selection of canapés served
with your pre-meal drinks

• Potted shrimp pastries

• Salmon mousse tartlets

• Mini shepherds pie

• Sun-dried tomato and basil scone topped with cream cheese
  and smoked salmon

• Mascarpone with kiwi and strawberry

• Ragout of wild mushroom

• Mini Yorkshire pudding with roast beef and horseradish

• Tiger prawns with garlic mayonnaise

• Spinach and stilton crostini

• Cumberland sausage with apple sauce

• Quail egg with black olive tapenade

• Bruchetta with roast beef and horseradish

• Caramelized red onion and goats cheese

• Honey roasted vegetables in a filo cup

A selection of sushi is available as a canapé, or starter

Starters 

1. A dovetail of honeydew melon set beside a compote of mulled fruits laced with raspberry coulis

2. A crown of galia melon filled with a trio of water, honeydew and cantaloupe melons laced with cointreau

3. Cumbrian chicken liver pâté with a collection of crisp continental leaves, Cumberland sauce and Melba bread

4. A chilled Morecambe Bay shrimp, smoked salmon terrine with coloured leaves and olive bread

5. Salmon and prawn roulade garnished with lambs tongue and watercress drizzled with a citrus dressing

6. Marinated salmon with a honey and mustard dressing served with sea salt and rosemary focaccia

7. A light fresh salmon and lobster mousse surrounded by diced roasted peppers in olive oil and oak leaf

8. Air dried Cumbrian ham with melon, continental salamis and Cumberland sauce with a light salad garnish

9. Carpaccio of seared tuna loin on bed of coloured leaves with shaved parmesan and Caesar dressing

10. Caramelised red onion and goats cheese pastry tart garnished with continental leaves drenched with a basil dressing

11. A casserole of whole quail slowly braised in a sauce of red wine, onion and sultanas presented on a charred crouton

12. A bowl of whole shell mussels classically cooked in white wine, shallots and cream.

13. Thai spiced fish and potato cakes on a bed of Lolo roso with a sweet chilli dressing

14. Feta cheese with onion, mixed peppers, olives and cherry tomatoes in a garlic and herb scented oil served on continental leaves

15. A triple layered vegetable terrine with mixed leaves splashed with Caesar dressing

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Sorbets 
A choice of sorbets served between courses to refresh your pallet 

1. Lemon and elderflower

2. Champagne

3. Passion fruit

4. Blackcurrant with crème de cassis

5. Pink grapefruit

6. Wild strawberry

Soups

1. Cream of leek and potato 

2. Sun-dried tomato and red pepper 

3. Country vegetable with croutons 

4. Old English watercress and elderflower 

5. Spiced parsnip and turnip 

6. Spinach and nettle

7. Celery and Stilton

8. Green Pea, lemon and mint 

9. Butternut squash and plum

Fish 

1. Roast fillet of fresh salmon with a white wine, cream and prawn sauce 

2. Halibut fillet baked in the oven with a lemon grass and green basil cream sauce 

3. Rolled fillets of lemon sole filled with a mushroom duxelle with a white wine cream and dill sauce 

4. Shellfish: Lobsters, crabs, Dublin Bay prawns and oysters are usually available for starters, intermediate or main course, subject to season 

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Main Courses 

1. Leg of fellside lamb studded with garlic and apricots roasted with fresh rosemary served on a bed of crushed spiced parsnips with a redcurrant and mint scented gravy

2. Oven baked Barbary duck breast with a dark black cherry and port wine sauce and a cushion of spiced braised red cabbage 

3. Roast topside, sirloin or rib of Lakeland beef traditionally accompanied by Yorkshire puddings, creamed horseradish and dark burgundy sauce

4. *Slowly braised Lake District lamb shoulder cooked on a bed of root vegetables, garlic and onion in a rich red wine sauce served with Duchess potato

5. Fillet of chicken baked with mixed herbs served with a fresh asparagus, cream and white wine sauce

6. Oven baked breast of guinea fowl filled with a Cumberland sausage and black pudding stuffing partnered by a dark port wine and mushroom sauce

7. Roast loin of pork served with roasted vegetable cous cous and an apricot and vermouth veloute

8. Rosemary crusted rack of local lamb with a hedgerow and claret jus garnished with rosemary and redcurrants

9. Char grilled fillet steak, served on a toasted crouton topped with aubergine and field mushroom finished in Madeira sauce

10. Roasted turkey parcel with savoury stuffing and Cumberland sausage wrapped in bacon served with cranberry sauce and gravy

11. Ballotine of chicken filled with Keldthwaite cheese, fresh herbs, and garlic accompanied by a Mediterranean tomato sauce

12. Fillet of Bowland outdoor reared pork stuffed with a pork sausage wrapped in dry cured bacon with a cider and apple sauce

13. Vegetarian
    V - Roast peppers, aubergine and courgettes served in a pastry chest with a white wine and turmeric cream sauce

14. V - Fresh pasta filled with ricotta cheese and spinach cooked in creamy white wine and herb sauce

15. V - A delicious fruity mixed bean and onion curry cooked with coconut milk and Indian spices served with savoury rice

16. V - Chilli spiced avocado served in a sweet pastry case topped with goats cheese and finished with a sweet chilli sauce

17. V - Vegetable Paella

18. V - A sweet mixed pepper and chilli tart tatin with braised red cabbage and spiced tomato sauce

All main courses served with buttered new potatoes and bowls of lightly
cooked seasonal vegetables except *(Lamb shoulder).

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Desserts 

1. Exotic fruit pavlova with a raspberry coulis

2. Vanilla creme brulee with home-made shortbread

3. Summer pudding with raspberry sauce and clotted cream

4. Our very sticky, sticky toffee pudding with hot fudge sauce

5. Strawberry and raspberry torte with blackcurrant glaze

6. Apricot and passion fruit roulade with mango coulis

7. Dark Belgian chocolate torte with chocolate sauce

8. Profiteroles with hot chocolate sauce

9. Dark chocolate and black cherry roulade

10. Old fashioned bread and butter pudding with vanilla sauce

11. Pannacotta set on an orange scented biscuit with fresh peach coulis

12. Toasted oatmeal meringue with raspberries and cream

13. Caramelised apple tarte tatin

14. A trio of baby strawberry pavlova, mini raspberry torte and bambino banoffi pie

Cheese

A cheese board of regional, English and continental cheeses
served per table.

Your choice of three from:

Old English Blue Stilton

Creamy Lancashire

French Brie

Cumberland Farmhouse

Jarlsberg

White Stilton with apricot

Cumbrian Crofton

Allerdale

Garstang Blue

St Agur

White Stilton with apricot

Roegill Red

Blengdale Blue

Coffee

We have our own unique blend of coffee, with beans specially roasted
for us by Farrers of Kendal. Served in cafetieres with chocolate mints. 

Also offered:
Decaffinated coffee
Traditional, fruit and herbal teas 

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