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.
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.
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
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