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


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

Beetroot and Liquorice Marinated Gravlax of Salmon
with a coleslaw of kohlrabi, fennel, celeriac, golden beetroot and apple

Lake Palace Aubergine v
Lake Palace in Udaipur has inspired this dish;

 gently spiced served with a spring onion, chilli, walnut and coriander raita

Chargrilled King Prawns
with mango and avocado salsa

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

Bruschetta v
with poached pears, gorgonzola and port syrup


Main Courses

Fillet of Cod
with a crab crust, warm bean salad and sugar snaps

Chicken Breast
mesquite smoked and grilled with citrus sauce, fine green beans, kale and parmentier potatoes

Traditional Fish & Chips
with minted mushy peas and tartar sauce

Lamb Rump
honey and za’atar – glazed with Jerusalem artichoke, wild garlic purée, dauphinoise potatoes

Rib Eye Steak
 with shallots, celeriac purée, wild mushrooms, Madeira cream sauce and straw potatoes

Aubergine and Chestnut Tagine v
 with couscous



Banana & Peanut
peanut butter parfait, candied peanuts, banana sponge,
banana ice cream

Rhubarb and Ginger Crumble
 granola topping served with custard

Chocolate & Orange
a dark chocolate mousse with blood orange sorbet

Latte Panna Cotta
 espresso jelly, vanilla ice 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.

 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