Main Courses

maincoursesChicken Dishes

1, Oven Roasted Breast of Chicken with homemade lemon and thyme stuffing, pork sausage and white wine jus

2, Pan Fried Supreme of Chicken with a sauce of button onions, pancetta, forest mushrooms, cider and fresh cream

3, Goats Cheese and Pesto Stuffed Chicken Fillet, wrapped in parma ham, served on a roast red pepper and tomato sauce

4, Breast of Chicken with a wild mushroom, tarragon and Madeira reduction

5, Lemon and Fennel Roasted Chicken Breast with pan juices

Beef Dishes

6, Slow Roasted Rib of Fellbred Beef, with Yorkshire pudding and traditional gravy

7, Roast Sirloin of Beef with woodland mushrooms in a rich burgundy sauce

8, Fillet of Beef Medallions pan fried on a sauce of shallots, green peppercorns and French mustard, finished with cream and cognac

9, Fillet of Beef Stroganoff slices of fillet steak with onion, mushrooms, paprika, cream and brandy

Lamb Dishes

10, Oven Roasted Leg of Lamb with a stuffing of fresh rosemary and apricots, served with a wine, grain mustard and shallot gravy

11, Seared Rack of Cumbrian Lamb, seasonal herb crust with a port and orange jus

12, Pan Fried Fillet of Local Lamb with a redcurrant and mint glaze

13, Slow Roasted Lamb Shank, served with a sauce of green lentils, pearl barley and fresh thyme with a red wine and balsamic reduction

Duck Dishes

14, Pan Fried Breast of Gressingham Duck with a choice of the following sauces:

a rich dark black cherry and brandy sauce
a pink peppercorn, orange and shiraz jus
a plum, ginger and spring onion glaze

Pork Dishes

15, Roast Loin of Pork with a spiced baked pear, cider and sage jus

16, Pork Loin Steak with a coriander and chestnut stuffing and a wild mushroom cream sauce

Fish Dishes

17, Fillet of Fresh Salmon with a choice of :

Lemon and dill crust in crayfish butter sauce
Pan fried asparagus tips and classic hollandaise sauce
Prawn, fennel, Chardonnay and cream sauce
Cajun spices with tomato, coriander and lime salsa

18, Oven Baked Fillet of Haddock with a rarebit of local beer and cheese

19, Roast Cod with Chorizo and a saffron cream

Vegetarian Dishes

20, Risotto of Brie, Spinach and Sunblushed Tomato, finished with white wine and paprika

21, Open Roasted Tartlette of Seasonal Vegetables, topped with tapenade

22, Mushroom and Courgette Stroganoff, finished with cream, paprika and brandy

23, Oven Roasted Mediterranean Vegetables, topped with goats cheese and pesto

24, Whole Red Pepper stuffed with Risotto of Wild Mushrooms with a balsamic reduction

Hot Carvery choice from:

Roast Sirloin of Beef

Honey Glazed Gammon

Crispy Roast Leg of Pork

Leg of Cumbrian Fellbred Lamb

Roast Crown of Turkey

All served with traditional accompaniments and sauces

All Main Course Dishes And Hot Carvery Menu Served With a Selection of Potatoes And Seasonal Fresh Vegetables