Main Courses

Five spiced Barbary duck breast, anna potatoes, sticky red cabbage, star anise jus

Roasted chicken breast, champ potato, fresh asparagus, buttered spinach, beurre noisette jus

Crispy skin chicken breast stuffed with a herb butter, dauphinoise potato, fresh peas, broad beans, glazed carrot, chicken jus

Lakeland lamb rump, fondant potato, savoy cabbage, star anise glazed carrot, rosemary jus

Roasted salmon, dauphinoise potato, buttered kale, broad bean, pea and tomato concasse

Pot roasted Lakeland lamb, fondant potato, spiced red cabbage, celeriac puree, honey glazed carrot, minted lamb jus

Pan fried loin of cod, champ mash, buttered spinach, capers, caper and almond beurre noisette

Roasted rack of Lakeland lamb, dauphinoise potato, parsnip purée, honey roast parsnip, wilted spinach, rosemary jus

 Pan fried line caught sea bass, pea risotto, chorizo, scallops

Fillet of beef, fondant potato, pea puree, broad beans, wild mushroom, beef jus (surcharge applies)

Traditional roasts are always available: Lakeland lamb, Cumbrian beef, turkey and pork served with all the traditional trimmings

Afternoon tea style wedding breakfasts are also available

 

(v) Roasted butternut squash and goats cheese risotto,

(v) Ricotta and spinach tortellini, white wine, cream

(v) Beetroot or sweet red pepper tart tatin, chilli glaze, parmesan and rocket salad

(v) Vegetable hotpot, sweet tomato sauce

Some dishes may change or are not available depending on season