Christmas Party Nights ROASTED TOMATO & JUNIPER BERRY SOUP
Served with homemade bread SPICED AUBERGINE, COURGETTER & OLIVE TERRINE
Resting on a peppered rocket salad SMOKED BLACK PUDDING & BRAMLEY APPLE TOWER
Glazed with a wholegrain mustard sauce SMOKED SALMON, CREAM CHEESE & CHIVE ROULADE
With lemon dressed Continental leaves


MUSLIN ROASTED ULLSWATER TURKEY
Accompanied by chestnut stuffing, bacon roll, chateaux potatoes, seasonal vegetables and pan roasted gravy ROAST SADDLE OF LAKELAND LAMB
Accompanied by a rosemary & redcurrant gravy, chateaux potatoes and seasonal vegetables DARNE OF BORROWDALE SALMON
Coated in a tomato & hollandaise sauce and served with chateaux potatoes, seasonal vegetables STILTON & APPLE CRUMBLE
A filo pastry basket filled with roasted seasonal fruits & vegetables, apple and stilton topped with an oat crumble and served with chateaux potatoes and seasonal vegetables


TRADITIONAL CHRISTMAS PUDDING
Served with brandy cream sauce MANGO SOUFFLE
With a sweet lemon & lime sabayon COINTREAU & ORANGE PARFAIT
Served with a white chocolate sauce TOFFEE APPLE PANCAKES
Topped witha butterscotch sauce

New Years Eve Gala Dinner CHEFS LEEK & POTATO SOUP
Served with a mini Allerdale cheese scone SMOKED VENISON SALAD
With a quince vinaigrette set upon rocket and herbed potatoes ROAST VEGETABLE TAGLIETTLE
With aubergine caviar SMAOKED GUINEA FOWL, FOIE GRAS & WATERCRESS TERRINE
Complimented by a pickled walnut dressing


GRANITA OF PINEAPPLE



FILLET OF CUMBRIAN BEEF WELLINGTON
Served with mushrooms, onions and black truffle, covered with puff pastry and served with a classic pergourdine sauce WHOLE ROAST CARTMEL VALLEY PARTRIDGE
Resting on a herbed risotto and accompanied by game chips, bread sauce and an apple gravy TRIO OF SEAFOOD
A cannon of monkfish, darne of slamon and fillet of Borrowdale trout resting on linguine and drizzled with a citrus scented balsamic dressing GOATS CHEESE & ROASTED RED PEPPER BREAD & BUTTER PUDDING
Served with a red onion marmalade and basil scented cous cous


BABY PEAR TARTE TATIN
Served with homemade toffee apple ice cream ROAST CHESTNUT CRE`ME BRULEE
With homemade shortbread biscuits PANNETONE BREAD & BUTTER PUDDING
Simply accompanied by a custard sauce LAKELAND CHEESE PLATTER
Served with grapes, apple, celery and water biscuits


COFFEE & MINT CHOCOLATES

Christmas Day Luncheon CHEFS CHICKEN CONSOMM`E
Topped with cr`eme fraiche SMOKED CARTMEL VALLEY DUCK & REDCURRANT TERRINE
Complimented by a homemade brioche and Cumberland sauce POACHED SPICED PEAR WITH WILD MUSHROOMS
Served on a baby spinach with herbed hollandaise sauce SEARED KING PRAWNS
With wild mushrooms and crisp Cumbrian pancetta


MUSLIN ROASTED ULLSWATER TURKEY
Accompanied by chestnut stuffing, bacon roll, chateaux potatoes, seasonal vegetables and pan roasted gravy ROAST HAUNCH OF HOLKER VENISON
Accompanied by chateaux potatoes, braised red cabbage and a rich port & bilberry jus GRILLED WINDERMERE CHAR
Served on a basil infused roasted vine tomatoes and accompanied by a smoked trout mousse, chateaux potatoes and seasonal vegetables STILTON & APPLE CRUMBLE
A filo pastry basket filled with roasted seasonal vegetables and fruit with sliced apple and stilton, topped with an oat crumble and served with a mixed berry salad


TRADITIONAL CHRISTMAS PUDDING
Served with a brandy cream sauce COINTREAU & APPLE PARFAIT
Served with a white chocolate sauce and homemade shortbread MANGO SOUFFLE
With a sweet lemon & lime sabayon LAKELAND CHEESE PLATTER
Served with grapes, appl, celery and water biscuits


COFFEE & MINCE PIES