Dinner Menu Autumn 2011

Starters

Roast Fennel and Butternut Squash Saladv
with red onion, toasted pumpkin seeds and Ras el Honout dressing

Mussels
in cider, "Breton" style

Saltimbocca of Courgette
with serrano ham, fontina cheese and sage leaves

Pork Rillettes
and home-made piccalilli & toasted ciabatta

Salmon
cured and marinated in ginger, with wasabi mayonnaise

Mains

Fillet of Seabass
pan fried with a tomato and cardamom cream, glazed chicory and saffron potatoes

Linguine in a Wild Mushroom Sauce v
with chestnuts, chives and parmesan cheese

Pheasant
a pheasant breast served with sherry glazed parsnips, Brussel sprouts and lardons

Daube of Lamb
a Provencal style lamb casserole with cauliflower puree,
rosemary and garlic Parmentiere potatoes

Rib Eye Steak
marinated in a "sticky" sauce, served with noodles and a Thai salad

Desserts & Cheese

Malted Milk Creme Brulee
and oatmeal cookies

Steamed Marmalade Sponge Pudding
with a lightly infused cardamom custard

Glazed Lemon Tart
with green tea sorbet
                                                                                                                            
Dark Chocolate Brownie
award winning British 73% dark organic chocolate, a warm brownie
served with hazelnut icecream and a vanilla milkshake  

Baked Alaska 
"Mikeys version" with apples, damsons and ginger meringue                                                                                                                                                                                                           Home-made Ice Cream
3 scoops of delicious ice cream

Cheese Platter
a selection of local cheeses with grapes, celery and crackers
(can be taken as an extra course for £8.95)

Coffee with Cream & Petit Fours

Table d'Hote £39.95 for your choice of 3 courses, appetiser and coffee,
or £32.95 for your choice of 2 courses, appetiser and coffee.

Additional vegetarian options available, please enquire for further information.(please book in advance)

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

Meats are brought to us by Cumbrian Fell Bred and Lakes Speciality Foods, Staveley, Kendal and Udales, Morecambe
Fruit and Vegetables come from Ribble Valley, Preston
Game is supplied to us by Cartmel Valley Game
Seafood is from Neves of Fleetwood
Cheeses from the Cheese Larder in Kendal
Coffee and Tea from Farrer’s of Kendal

If you have not opted for dinner bed and breakfast, we cannot guarantee tables in the restaurant on the first or any subsequent nights of your stay. Please do book in advance if you would like to dine.

Although we accept families in the hotel, we no longer take children under the age of 10 in the restaurant for dinner. (unless your party has fully booked the restaurant). We welcome the use of baby monitors. 

To book your table, please call 015394 43192

Click here to view our Breakfast menu

View the Wine List