Dinner is served between 7pm and 7.45pm.
The evening starts in the lounge where guests can take aperitifs and canapés before moving to our elegant dining room where we serve our daily changing set four-course menu, with traditional local puddings not to be missed! Complimented with our extensive selection of wines. coffee and petit fours are served in the lounge. Below is a sample selection of our starters, mains and desserts.
Starters
Cumbrian Smoked Trout Pâté, Gooseberry sauce with sunflower toast
Warm Goats Cheese Tart with Red Onion Marmalade and Rocket Salad
Seafood Tiran with Cucumber pickle and Roasted Red Pepper
Wood pigeon faggot with parsnip mash
To Follow
Fillet of Plaice with a Buerre Noisette
Passion Fruit Sorbet
Melon with Mint Syrup
Selection of seasonal soup tasters
Main Courses
Cradle of Lakeland Herdwick, crushed Charlotte Potato with port pan gravy
Seared fillet of Gressingham Duck Breast with a wild berry sauce and Dauphinoise Celeriac
Cumbrian Supreme of Chicken stuffed with smoked Haggis, Pomme Purée and Seasonal vegetables
Poached Fillet of Wild Scottish Salmon over wilted Spinach served with Asparagus and a Crème Fraiche and Dill Sauce
Seared Lakeland fillet of Beef served with wild mushrooms, caramelized shallots and a pink peppercorn sauce
Aubergine and Courgette Schnitzel served with a tomato and basil Salsa
Desserts
Donna’s Sticky Toffee Pud with a Toffee Sauce and Baileys Ice cream
Lemon Syllabub with Brandy Snap and Lemon Curd
Chocolate Brownie with Cappuccino gnash
Crème Brûlée with a Garden grown Strawberry and Rhubarb Compote
Followed by Fresh Coffee and Chocolates in the lounge
Sample Breakfast Menu
AA award-winning Breakfast, using the very best local produce including Cumberland Sausage, Embleton free range eggs and Cumbrian bacon sliced to our own specification. Kippers direct from the Isle of Man, Scottish Smoked Salmon and Hazel Bank Museli.
Sample Dinner Menu
Rosette- winning food from lady of the house Donna and award-winning chef David Jackson. Cooking by the seasons, using local produce wherever possible. We serve a set four-course dinner, caring about guests likes and dislikes and dietary requirements.
Sample Wine List
Awarded the Taittenger/Johansens best value wine list 2016. We take great pride in our wine list, offering interesting and classic wines at reasonable prices. Owner Gary specially selects each wine personally from a variety of merchants.