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Celebration Menu 1
Starters Soup of the Day
Homemade Pate
Mains Roast Beef served with shipmade Yorkshire Pudding
RoastChicken Supreme with sage & onion stuffing
Desserts Sherry Trifle
Profiteroles
£12.50 per person
Celebration Menu 2
Starters
Sautéed Field Mushrooms, Garlic & Shallots Flamed with Cognac, finished with Cream
Lakeside Chicken Liver Parfait Served with Redcurrant & Red Onion Marmalade
Moules Mariniere, Full Shell Bantry Bay Mussels Cooked in a Cream, White Wine & Garlic Sauce
Homemade Vegetable Soup with Herb Croutons
Atlantic Prawns Dressed in a Seafood Sauce
Main Course
Roast Rack Of Lakeland Lamb with Minted Crushed Potato, Red Wine & Juniper Jus
Honey Roasted Breast of Gressingham Duck A La Orange
Fillet Steak Dressed with either Peppercorn or Dianne Sauce
Prime Chicken Fillet stuffed with Lancashire Cheese, wrapped in Bacon set on Mustard Potatoes with a Creamy Leek Sauce
Poached Scottish Salmon Fillet Drizzled with Lemon & Dill Sauce
Asparagus & Leek Fricasse, served in a Savoury Tartlet Topped with Goats Cheese served with Red Onion Marmalade
Desserts
A Choice of Chefs selected Desserts
£17.50 per person
Celebration Menu 3
Starters
Homemade Creamed Soup of the Day with Croutons
Pan Fried Scallops with Baby Asparagus & a Citrus Burre Blanc
Chicken Liver Parfait served with Red Onion Marmalade and Melba Toast
Saute of Mushrooms with Garlic & Brandy Cream Sauce
Rose of Galia & Cantaloupe Melon with Wild Berries and Mango Coulis
Main Courses
Pan Fried Gressingham Duck Breast Dauphinoise Potato with Orange & Cointreau Jus
Cumbrian Fell Bred Fillet of Beef with roasted shallots & Wild Mushroom & Madeira Sauce
Local Rack of Grain Mustard Crusted Lamb, Rosemary Mash and Leek & Cream Reduction
Poached Fillet of Salmon, Fondant Potato, Lightly Pickled Cucumber and Morecombe Bay Shrimps
Roasted Breast of Chicken stuffed with Panchetta Farce, Lyonnaise Potato and Apple & Date Chutney
Pastry Dome of Red Onion layered with Goats Cheese and Braised Potatoes, creamed Spinach and Petit Vegetables
Desserts
A choice of chefs Selected desserts
£19.50 per person
Celebration Menu 4
Starters
Homemade Cream Soup of the Day served with Croutons
Terrine of Salmon, Sole and Scallops with Riata & dressed Leaves
Chicken Liver Parfait served with Red Onion Marmalade and Melba Toast
Grilled Field Mushroom on Creamed Spinach with Garlic & Herb Mascaponi
Rose of Galia & Cantaloupe Melon dressed with Wild berries and Mango Coulis
Intermediate
Champagne Sorbet with Peppered Strawberries
Main Courses
Pan Fried Gressingham Duck Breast, Dauphinoise Potato with Cointreau & Orange Jus
Cumbrian Fell Bred Fillet of Beef with Roasted Shallots and Wild Mushroom & Madeira Sauce
Local Rack of Grain Mustard Crusted Lamb, Rosemary Mash, Leek & Cream Reduction
Grilled Fillet of Sea Bass, Fondant Potato, Spaghetti Vegetables and Morecombe Bay Shrimp Sauce
Spiced Strips of Courgette, Aubergine & Peppers on Creole Risotto
Desserts
A Choice of Chefs Selected desserts
£21.50 per Person |
