Dinner
The cuisine is modern English with an emphasis on the finest fresh seasonal produce - much from within the National Park - beautifully presented without unnecessary fuss. There are four separate dining rooms, each with its own character and style, as well as the lounge, bar and terraces. Tables are reserved for the entire meal time, and guests are invited to browse over 200 wines in the walk-in wine cellars, where the team are on hand to offer friendly advice. The dinner menu comprises 5 courses and canapés, with a seasonal menu (on the left) as well as daily changing classic dishes (on the right). Please advise us of any dietary needs, allergies or if you prefer plainer prepared dishes. All meats and fish can be cooked to your preferential taste.
Chef’s Amuse Bouche
SOUFFLÉ
Twice baked Tovey goats' cheese soufflé, Waldorf salad, red wine reduction
ARTICHOKE
Artichoke salad, Madeira jelly, truffle dressing, crispy Parmesan risotto
SALMON
Ballotine of organic salmon, horseradish and potato mousse, beetroot salad
HAM
Cumbrian air dried ham, locally smoked ham hock beignet, pea and potato mousse, soft boiled quails egg
BISQUE
Tomato bisque, langoustine, basil oil
SMOKED SALMON
Scottish smoked salmon, classic garnish, granary bread
CHICKEN
Goosnargh corn fed chicken and foie gras terrine, spiced pear chutney, toasted sour dough
Chef’s Amuse Bouche Cont...
HALIBUT
Roast fillet of halibut, chicken and sage crust, soft leek fondue, roast chicken sauce
DUCK
Roast breast and confit leg Goosnargh duck, celeriac and potato gratin, Bramley apples, cider sauce
LAMB
Roasted best end and braised shoulder of Cumbrian lamb, garlic potato purée, rosemary sauce
VENISON
Roasted loin of Grizedale venison wrapped in smoked bacon, spiced red cabbage, pickled damsons, chocolate sauce
LEMON SOLE
Grilled whole lemon sole, parsley butter, new potatoes
DUCK
Roasted breast of Goosnargh corn fed chicken, fresh herb stuffing, bread sauce
BEEF
Roasted fillet of Cumbrian beef, confit potatoes, béarnaise sauce
Chef’s Pre-Dessert
PANNA COTTA
Coconut panna cotta, braised pineapple, rum granité
SOUFFLÉ
Passion fruit soufflé, chocolate sorbet, dark chocolate jelly [please allow 20 minutes]
CHOCOLATE
Dark chocolate mousse, golden sultanas, blackcurrant sorbet
CREME BRULEE
Vanilla crème brulée, gingerbread ice cream, ginger nut biscuits
CHEESE
A selection of British farm cheeses, red wine reduction, chutney and pickles