Dinner Menu

Starters

Crispy Mansergh Hall Saddleback pork belly
apple cider fritter – golden sultana relish – watercress leaves

Salmon and Monkfish roulade
smoked salmon – roast honey beetroot – caper and shallot vinaigrette

Plum tomato and Huss avocado salad
Crofton cheese shortbread biscuit – hazelnut and green bean dressing – cress leaves

Smooth chicken liver foie gras parfait
pear celeriac salad – air dried Cumbrian ham – warm spiced bread

Homemade seasonal soup of the day

Sliced Canteloupe and Watermelon
Keldthwaite Gold – purple fig – avocado and pumpkin seed dressing

Short loin of Kentmere spring lamb
thyme fondant potato – buttered baby spinach – Port shallot sauce

Aubergine and red onion tartlet
Soft flat leaf parsley crust – tarragon gnocchi – poached hens egg

Pan fried Gilt Head Bream
pan fried king scallops – basil risotto – mango orange dressing

Char grilled Rib eye steak with a Scottish girolle mushroom sauce
Hawkshead Gold beer batter onion rings – picked watercress

Atlantic Halibut poached in Gewürztraminer Wine
light tomato herb broth – langoustines – summer vegetables

Vanilla bean cheesecake
Summer berries – strawberry sauce – raspberry sorbet

Milk chocolate and honeycombe torte
dark chocolate ganache – snap biscuit – mango ice cream

Warm apple and blueberry frangipane crumble tartlet
vanilla bean sauce – apple sorbet – apple crisps

A Selection of homemade ice creams and/or sorbet

A selection of fine Cheeses, fruit chutney, wafer biscuits, walnut bread and grapes