Spring Sit Down Menu

Our fine dining experience starts with local breads from our artisan baker ‘The Bread Factory’, served with whipped Netherend Farm butter and our homemade hummus.

We are inspired by the international influences found in modern British cuisine and use seasonal ingredients from our great suppliers, such as Lake District Farmers, Rhug Estate organic farmers, Mash Purveyors and Murray’s Fresh Fish to create a wide variety of dishes.

Because we use seasonal ingredients, our menus will change slightly throughout the seasons to reflect the best produce available.

Dinners Spring - April to June 2017

From £49.95 per person, including coffee and petits fours
(Minimum of 10 guests)

Starters

Spiced lamb, mint yoghurt, mango, onion bhaji and chilli oil
Fennel and star anise roasted duck, mizuna orange and beetroot purée
Corn fed chicken terrine, crispy pancetta with carrot and honey purée
Ham hock and potato croquette, soused vegetables with pea purée
Rear roasted fillet of beef, cornichons, capers, slow cooked egg yolk and tarragon dressing (£5.00 supplement)
Smoked mackerel paté, horseradish cream and lemon purée
Black cow vodka cured salmon, salsa verde, fennel and radish salad
South coast crab salad with cloudy apple purée celery and lime (£3.00 supplement)
Ceviche of Portland scallops, heritage beetroot and apple (£5.00 supplement)
Butter poached Lobster, roast spring onions with a saffron bisque (£7.00 supplement)
Spinach and watercress soup with slow poached egg yolk (V)
Chargrilled baby gem lettuce, confit tomatoes, cows curd and olive crumb (V)
West Country green and white asparagus, rapeseed mayonnaise and toasted hazelnuts (V)

Mains

Roast corn fed breast of chicken, piperade, crushed parsley potatoes and red wine jus
10 spice rubbed belly of pork, crackling, butter poached potatoes and chilli tossed spring greens
Rump of Lake District lamb, crispy bonbon, tomato fondue, rosemary polenta and fresh pesto
Cumbrian Blade and sirloin of beef, pickled turnips, burnt onion shells and butter poached new potatoes (£5.00 supplement)
Pan fried fillet of beef, black pudding crumb, rainbow carrots, thyme mash and port jus (£8.00 supplement)
Roast Scottish salmon, Wye Valley asparagus, crushed peas and broad beans with caper and lemon dressing
Pan fried lemon cured sea trout with pickled beetroot, Norfolk micro salads, parsley potatoes and toasted almonds
Pan fried cod with butterbeans, broad beans, minted courgette ribbons and parsley oil
Pan fried halibut, tender stem broccoli, potato terrine, pickled cockles and dill cream sauce (£8.00 supplement)
Tomato and lemon pearl barley risotto with caraway marinated feta (V)
Pine nut and golden raisin stuffed courgette with wilted gem, pea purée and oven dried tomatoes (V)
Homemade onion, spinach and goat’s cheese tart, crisp vegetable slaw and Charlotte potato salad (V)

Dessert

Spiced rum panna cotta with lime poached pineapple and shaved coconut
Dark chocolate mousse with passionfruit ice cream and chocolate soil
Pimms poached berry jelly with orange sponge and mint mascarpone
Vanilla and white chocolate mousse, cherries and pistachio
Peanut parfait, caramel sauce and chocolate ganache served with a glass of milk stout (£5.00 supplement)
Three British artisan cheese, apple chutney, celery and homemade olive oil crackers (£4.00 supplement)
Five British artisan cheese, apple chutney, celery and homemade olive oil crackers (£7.00 supplement)

* We may suggest slight modifications to your chosen menu so you receive the best quality ingredients throughout the season.

Download a PDF of our Spring Sit Down Menu here

All prices are exclusive of VAT

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