Prime fillet of beef, cooked Sous Vide, then seared. Served with a mushroom puree, creamy dauphinoise potatoes, and heritage carrots. Unless specified, the fillet is cooked medium-rare (this will need…
3 boned rack of Cumbrian Lamb
Tender Cumbrian Lamb, french trimmed, served on a creamy roasted garlic mash, with chargrilled asparagus, minted pea puree, a parsnip crisp, and a madeira Jus.
Noisette of Lamb
Tender noisettes of Cumbrian Lamb, served on a home made potato rosti, served with buttered hispi cabbage, and a redcurrant jus.
