Dinner

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 AA Rosette, 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.


 

Dinner Menu

Starters

Blue Cheese Risotto v
Lancashire blue cheese, port braised figs, (crisp pancetta)

Smoked Haddock Mousseline
filled with Morecambe Bay brown shrimps, with a saffron and mussel sauce

“Stumpie” v
Cumbrian goat’s cheese with fennel, orange and toasted pine nuts

Pigeon Breast
with pickled beetroots, leaves and walnuts

Spinach & Ricotta Gnocchi v
with Chanterelle mushrooms, toasted almonds, sage and lemon butter

Mackerel Rillettes
with pink grapefruit, radish and toasted ciabatta
 

Mains

Hake
with clams and chorizo, sugar snaps, fennel and saffron potatoes

Duck Breast
served pink with plums, butternut purée, mango and parmentier potatoes

Venison Bourguignon
with market vegetables and mashed potatoes

Rib Eye Steak
cooked to your liking with tomatoes, olives and garlic potatoes

Traditional Fish & Chips
with minted mushy peas and tartar sauce

Aubergine and Sweet Potato Subji v
 with red onion and coriander raita and rice

 

Dessert

 

Treacle Tart
with vanilla ice cream

Apple and Blackberry Crumble
 with custard

 

Dark Chocolate Pavé
with Morello cherry gel, Kirsch cherries, black cherry sorbet
and a chocolate tuile

Blueberry Cheesecake
 with poppy seed meringue and apple 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 £10.95)

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 £45.00 for your choice of 3 courses.

 we also offer 2 courses for £35.00 (coffee & petit fours not included)

(includes VAT, gratuities at your discretion)

 

Nuts and Nut oils are extensively used throughout our kitchens and recipes, gluten free and diary free advise will be given and a full copy of our ingredients are available on request.
 

Please keep your mobile devices on silent whilst in the restaurant

 

AA Rosette for Culinary Excellence 2017/8

 

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, Cheese from Cheese Larder, Kendal

Larder Goods from McClures, Windermere