A LA CARTE MENU

MAIN COURSE
GUINEA FOWL SUPREME ROASTED AND
SERVED WITH A GUINEA FOWL AND HERB
RAVIOLI CEP MUSHROOMS AND SWEET SHERRY CREAM SAUCE ASPARAGUS, SPINACH, SAUTE POTATO AND ONION
23.00

  TRIO OF KENDAL BRED LAMB CUTS CUTLET, NOISETTE AND CHUMP
SERVED WITH LENTILS, CARROTS AND CELERIAC, FINE BEANS
GRATIN DAUPHINOISE AND MINT AND PORT WINE SAUCE
23.00

  ROAST CRISPY BARBARY DUCK BREAST WITH AN ORANGE PUFF PASTRY TART SERVED WITH A GRAND MARNIER SAUCE ROAST POTATOES WITH ROSEMARY, GARDEN PEAS FRENCH STYLE AND BUTTERED BABY LEEKS
23.00

  FILLET OF CUMBRIAN FELL BRED BEEF PAN SEARED SERVED
WITH A STEAK AND MUSHROOM PUDDING AND MADEIRA SAUCE,
BRAISED CELERY CARROTS AND PARSLEY MASH POTATO
23.00

  LOCAL LOIN OF VENISON, ROASTED AND SERVED WITH A
VENISON RAGOUT WILD MUSHROOMS, CARROTS WITH CUMIN
SPRING CABBAGE WITH JUNIPER AND A POTATO CAKE
23.00

  EXTRA SIDE ORDERS
HOME FRIED POTATOES
2.50

SALAD OF MIXED GARDEN LEAVES WITH TOMATOES
HERBS AND VIRGIN OLIVE OIL
3.50

  MENU SURPRISE BY TABLE ONLY

A MENU OF SIX COURSES FOR THE ADVENTUROUS
WHO ENJOY THE INTRIGUE OF NOT
MAKING DECISIONS

WE DESCRIBE EACH COURSE AS IT IS
PLACED BEFORE YOU

38.00 PER HEAD

  IF YOU WISH TO SPECIFY THE CONTENT OF YOUR DISHES OR DEGREE OF COOKING YOU SHOULD CHOOSE FROM THE A LA CARTE MENU