2 Rosette Fine Dining
Restaurant open to non-residents
2 Rosette Fine Dining
2 Rosette Fine Dining
Restaurant open to non-residents

Dinner at Cedar Manor


Enjoy modern English cuisine, made with the most local produce we can source. We serve the most succulent lamb, beef and game, alongside the freshest of fish and seafood, on a menu that changes with the seasons. We’re very proud of our two AA Rosettes, awarded in recognition of the consistent quality of our menu and creative excellence of Head Chef Roger Pergl-Wilson.

If you have not pre-booked the dinner, bed and breakfast option, we are unable to guarantee a table for you within the restaurant on any night of your stay. If you wish to dine, please book in advance.

We accept families within the hotel, however we are no longer accepting children under the age of 10 to dine in our restaurant for an evening meal (exceptions in place if your party has booked the entire restaurant). We fully welcome the use of a baby monitor.

Sample Menu



Beetroot and Liquorice Cured Salmon
with a kohlrabi, beetroot, apple, crème fraiche & lime coleslaw and ciabatta bread

Goat’s Curd Cheesecake v
puff pastry, sesame and poppy seeds, with red onion jam

English Garden and Giant Pearled Couscous Salad v
asparagus, peas, beans, spring onion, fennel, sugar snaps and radish
are all part of this delicious salad.

Cheddar Beignets v
a savoury choux pastry doughnut with a sesame dressing

Mousseline of Smoked Haddock
un-died haddock filled with Morecambe Bay shrimps,
with a lightly curried cream saffron and mussel sauce


Burrida of Cod Fillet
 poached in a fish stock, served with fennel, tomatoes, samphire and crushed new potatoes.

Duck Breast
 pan fried, with aromatic polenta, baby vegetables and an orange viniagrette

Rump of Lamb
roasted pink, with spring pea salad, toasted almond espuma,
tempura pea shoots and dauphinoise potatoes

Honey and Soy Glazed Rib Eye Steak
cooked to your liking and served with potato wedges

Vegetarian Kedgeree v
a selection of vegetables and lentils, toasted almonds, hard boiled eggs

Desserts & Cheese

Dark Chocolate Torte 
with orange & lavender foam and tonka bean & walnut ice cream

Blueberry & Honeycomb Delice
caramelised poached pear kebab and bee pollen

Hot Lychee and Mango Samosas
with cardamom yoghurt

Apple and Bergamot Chiffon Cake
with crème brûlé custard & limoncello sorbet

Home-Made Ice Creams
3 scoops of delicious ice cream

Cheese Platter
a selection of local cheese with grapes, celery and crackers
(can also be taken as an extra course for £9.95)

Coffee & Petit Fours
(included with 3 courses, £3.95 per person with 2 course option)

Cafetiere of Farrers Coffee, Cappuccino, Americano, Latte, Espresso or Tea

Table d’Hote £39.95 for your choice of 3 courses.

 we also offer 2 courses for £29.95 (coffee & petit fours not included)

(includes VAT, gratuities at your discretion)

Nuts and Nut oils are extensively used throughout our kitchens and recipes, a full copy of our ingredients are available on request.

Please keep you mobile devices on silent whilst in the restaurant

Awarded 2 AA Rosettes for Culinary Excellence 2015

Our menu is made up of locally sourced ingredients and produce wherever possible. Here is a list of our suppliers -

Meats are brought to us by Lakes Speciality Foods, Staveley,

and Udales in Morecambe

Fruit &Vegetables come from Class 1, Yorkshire

Seafood from Neves of Fleetwood

Larder Goods and Cheese from McClures, Windermere