Starters

  • Scottish Scallops

    Black pudding crumb, pea puree, pea shoots, cucumber, and fennel salad. Allergens: Crustacians, milk, gluten, sulphites
  • Prosciutto Arancini di Riso

    stuffed with mozzarella, served on a tomato sauce with fresh basil.
  • Smoked salmon and Langoustine roulade

    pickled cucumber, horseradish cream. Allergens: Fish, milk
  • Confit duck bonbon GF

    spiced plum sauce, candied walnuts. Allergens: Nuts
  • King prawns, avocado cream, pickled cucumber Can be GF and dairy free

    cooked in garlic butter, served on rye bread. Allergens: Crustaceans, milk, gluten

Fish Course

  • Lobster ravioli

    Sweetcorn puree, tomato chutney. Allergens: Crustaceans, milk, sulphites, fish
  • Pan fried rainbow trout fillets

    with crushed saffron potatoes, samphire, and Bearnaise sauce.
  • Roasted Turbot

    with braised fennel, prawns and borage. Allergens: Fish, crustaceans
  • Salmon and dill fish cakes

    with rocket, pickled fennel, capers and lime dressing. Allergens: Fish, mustard
  • Roasted halibut fillet

    buttered leeks, langoustine bisque sauce. Allergens: Fish, crustacians, milk, sulphites

Main course

  • Goats Cheese & Wild Mushroom Ravioli Vegetarian

    With a limoncello sauce
  • Noisette of Lamb

    Potato rosti, shredded hispi cabbage, redcurrant jus. Allergens: Milk, sulphites
  • Sous vide fillet of beef

    Mushroom puree, Dauphinoise potatoes, heritage carrots, bearnaise sauce.
  • Venison loin wellington

    Tender stem broccoli, fondant potatoes, port jus.
  • 3 boned rack of Cumbrian Lamb

    Roasted garlic mash, parsnip crisp, Chargrilled asparagus, with minted pea puree, and a Madeira Jus.

Cheese Course

  • Selection of cheeses with crusty bread

    A selection of locally made cheeses (depending on what is available) served with crusty bread, and a fruity plum chutney.

Dessert

  • Mango Parfait Can be Vegetarian

    With lime and passionfruit jelly, and coconut sorbet. Allergens: Milk, eggs
  • Strawberry and Pistachio Mousse Cake

    With Red Berry Gelée and pistachio praline crumb
  • Chocolate cremeaux tart

    On chocolate soil, with caramel hazelnuts, lime and butterscotch sauce. Allergens: Milk, nuts, gluten (wheat)
  • Raspberry and Pistachio frangipane tart with prosecco and Chambord jelly

    Served on pistachio crumb with raspberry sorbet
  • White chocolate panna cotta Can be Vegetarian

    With coconut, and lime sorbet. Allergens: Milk