First Course

Velouté of leek potato infused with smoked haddock and chives

Ballotine of Scottish salmon with a herb fromage blanc

Arabic salad (tabouleh) served with seared fillets of Herdwick lamb

Tortellini of ratatouille with sauce Gazpacho and an olive paste

Main Course

Pan fried cod with potato purée and a light turkey jus infused with flat leaf parsley and baby capers

Roasted loin of Gloucester Old Spot pork with Umbrian lentils,
smoked bacon,wild mushrooms and parmentier potatoes

Braised blade of beef with creamed spinach, Burgundy snails and a Hermitage sauce

Mille feuille of baby vegetables with wilted cos lettuce and a herb nage

Dessert Menu

Fondant of Valrhona chocolate with blood orange sorbet

Prune and Armagnac ice cream with marinated prunes

Pineapple Tart Tatin with coconut ice cream

A selection of British cheeses

Coffee and petits fours

Coffee and hand-made petits fours are served in the lounges

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.
The daily festive lunch (or similar) is served during December and January
(except Sundays and festive days); please ask on booking for the menu and prices.