Starters

Leathes Head Homemade Soup
Served with crusty herbed bread croutons

Hot Smoked Fillet of Rainbow Trout
With slow Aga roasted tomatoes, olive oil & roasted garlic

North of England Brie
With marinated pears cooked in port wine, cinnamon & juniper

Isle of Man Crab Meat Salad
With Atlantic prawn & a curry mayonnaise

Cumberland Sausage & Damson Burger
With seared black pudding & a grain mustard

Baked Terrine of Pancetta, Partridge, Grouse & Venison
With a homemade wild bramble jelly

Main Courses

Yew Tree Farm Roasted Lamb Loin
With a rich slow braised Herdwick leg confit, a thyme fondant potato & a redcurrant sherry jus

Escalope of Cumbrian Pork Fillet
With bubble & squeak champ, bramley apple & cider compote & a calvados jus

Pan Seared Sea Bass
Served with a caper, lime & ginger butter accompanied by a cucumber & celeriac pickle

Roasted Fillet of Guinea Fowl
With a parsnip puree, red onion marmalade & a sage & Madeira reduction

Steamed Cod Fillet
With a lemon, thyme, mild chili & king prawn butter sauce

Pan Seared 8oz Cumbrian Sirloin Steak
Served with fried herbed baby potatoes & a
flambéed malt whisky, green peppercorn & cream sauce

Desserts

Leathes Head Bread & Butter Pudding
With maple syrup & rum ‘n’ raisin ice cream

Rich Luxury Continental Chocolate Torte
Laced with Cointreau & served with chocolate & orange ice cream

Slow Baked Vanilla Meringue
With lemon, whisky & local honey syllabub with a bitter lemon sorbet

Poached Blackberries
Cooked with mulled spices, served with bramley apple crumble ice cream

Lakelands Famous Sticky Toffee Pudding
Our version of the Famous Lakeland recipe with cinder toffee & ganache ice cream & a rich fudge sauce

An Indulgent Bowl of English Lakes Ice Cream
Award winning English Lakes ice creams served with all butter homemade shortbread

Cheese Larder Cheese Board
A choice of three cheeses from our Kendal supplier
with award winning Miller’s Damsels biscuits, fresh fruit & celery