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

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

Caesar Salad Croquettes
traditional Caesar salad with chicken croquettes

Honey-Baked Feta v
with lavender, thyme and rye crisps

Potted Crab
with toasted ciabatta and dressed leaves

English Garden and Giant Pearled Couscous Salad v
with asparagus, radish, sugar snaps, leaves and vinaigrette

Goat’s Curd Cheese v
Curthwaite goat’s cheese with roasted beetroot and a black olive tuile

***

Main Courses

Fillet of Brill
with a sesame crust, caramelised mango, new potato galette and tarragon sauce

Pancetta-Wrapped Pork Medallions
with linguine and a red wine, cherry and rosemary sauce

Traditional Fish & Chips
with minted mushy peas and tartar sauce

 Lamb Rump
pan roasted with Puy lentil salad, roasted carrots, onions, dauphinoise potatoes

Rib Eye Steak
 with confit tomatoes, mushrooms and a cheese & onion polenta

Falafel Burgers v
 with red onion salad, tahini and pitta bread

***

Desserts

Opera Gateau
layers of hazelnut sponge soaked in coffee, layered with ganache chocolate buttercream and glazed with chocolate, with blood orange sorbet

 Crème Brulée
orange infused with home-made shortbread

Rhubarb & Stem Ginger Crumble
with a granola crumble and custard

Glazed Lemon Tart
with berry compote and clotted cream

Hand-Made Ice Cream
3 scoops of delicious ice cream

Cheese Platter
a selection of cheese from the North, with grapes, celery, chutney and crackers

(may be taken as an extra course for £10.95)

***

Coffee & Petits Fours

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

 

Table d’Hote £45.00 for your choice of 3 courses
or £35.00 for 2 courses (tea, coffee and petits 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 advice will be offered, and a full copy of our ingredients is available on request.
 

Please keep your mobile devices on silent whilst in the restaurant

 

AA Rosette for Culinary Excellence 2018

 

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