First Course

Bouillabaisse of Cornish seafood

Ballotine of Scottish salmon with herb fromage blanc

Pressing of confit duck with Argen prunes
with a five spice and black rice vinegar

Velouté of Jerusalem artichoke with truffle cream

Risotto of wild mushrooms with flat leaf parsley and baby leaves

Main Course

Pan fried cod with a casserole of confit vegetables and local ham

Roasted breast of farm yard chicken with cream cabbage,
potato fondant, baby vegetables and a herb jus

Roast sirloin of Cumbrian beef served with roast potatoes,
Yorkshire pudding and a red wine roast gravy

Braised leg of lamb with potato purée
and braised root vegetables and a rosemary jus

Mille feuille of baby vegetables with creamed spinach and a herb nage

Dessert Menu

Creamed rice pudding with pineapple compote and coconut ice cream

Re designed tiramisu

Steamed syrup sponge pudding with crème Anglaise

Apple and sultana crumble with vanilla ice cream

A selection of British cheeses
(Cheese may be served as an additional
course - £7.50, or £10.00 for two)

Coffee and petits fours

Coffee and hand-made petits fours are served in the lounges (£3.50)

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.
£30 per person for 3 courses.