Main Courses

Roasted Barbary duck breast, black cherry and port wine sauce, braised red cabbage
Roasted chicken breast, fresh asparagus, white wine cream sauce, Mediterranean potato
Lakeland lamb rump, hot pot potato, savoy cabbage, roasted carrot, rosemary jus
Breast of guinea fowl, Cumberland sausage and black pudding stuffing, fondant potato, port sauce, roasted and puree butternut squash
Roasted Partridge, buttered kale, bread sauce, fondant potato
Rosemary crusted rack of Lakeland lamb, hedgerow and claret jus, Dauphinoise potato, roasted root vegetables
Char grilled fillet steak, fondant potato, pea puree, broad beans, fresh asparagus
Traditional roasts are always available: Lakeland lamb, Cumbrian beef, turkey and pork served with all the traditional trimmings
(v) Roasted butternut squash and goats cheese risotto,
(v) Ricotta and spinach tortellini, white wine, cream
(v) Sweet pepper tart tatin, chilli glaze
Some dishes may change or are not available depending on season.