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

King Prawns
pan fried with preserved lemon and ginger

Peppered Salmon
cured fresh salmon, celeriac remoulade, pastis sauce

Goat’s Curd
Curthwaite goat’s curd, pickled beetroot and bramble dressing

Chilled Cucumber and Horseradish Gazpacho
 with crab salad and pickled white radish

English Garden Salad
with giant pearled couscous, broad bean, radish, carrot, fennel and peas

Mains

Gilt Head Bream
with Morecambe Bay brown shrimps, baby fennel,
baby sweetcorn, mangetout and new potatoes

Rib Eye Steak
cooked to your liking and served with chimichurri sauce,
button mushrooms and spicy potatoes

Lamb Rump
 roasted in cumin, with sweet potato chips, smoked aubergine, baby vegetables

Milanese Chicken
wilted spinach, braised fennel, herb pesto, confit tomatoes and French fries

Chestnut, Blue Cheese and Lentil Escalope v
 with crushed new potatoes and seasonal market vegetables

Dessert

Apple Doughnuts
with cider ice cream, apple caramel, vanilla Anglaise

Orange and Vanilla Crème Brulée
 with homemade shortbread

Apple and Blackberry Crumble
 with custard

 

Opera Gateaux
layers of almond sponge, buttercream and chocolate ganache
with banana sorbet and vanilla milk-shake
 

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, 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

 

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