Dinner
Menu
The
Pheasant Chicken Liver and Brandy Pâté
with melba toast
Deep Fried Smoked Achiltibuie
Salmon
whisky mayonnaise, parmesan basket and dressed leaves
Confit of Gressingham
Duck Leg
grilled fresh figs, port and balsamic ice cream and a ginger salsa
Local
Prawn Caesar Salad
garlic sippets and crisp pancetta, Caesar dressing
Parma Ham, Pink Grapefruit
and Fresh Asparagus
peppered strawberries, tarragon mayonnaise and Cumberland sauce
Honeydew
Melon, Fresh Berries and Glazed Apple Wedges
with a cider and blackcurrant sorbet
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Poached Fillet of Salmon
with a Pesto Hollandaise
Kummel and Champagne Sorbet
Cream of Carrot and Orange Soup
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Honey Glazed Breast of
Guinea Fowl
buttered pak-choi, colcannon potatoes, port wine reduction
Roast Rack
of Cumbrian Lamb
with Shepherds Pie and minted mash potato and red wine jus
Grilled Fillet
of Sea Bass
on crushed potatoes, roast lobster cream sauce and a confit of tomatoes
Pan
Fried Pork Fillet
on a thyme and lemon marmalade with grilled black pudding, bacon and
onion rosti, sweet and sour baby turnips and a red wine jus
Oven Baked
Fillet of Cod
Scottish kipper branade, roast leeks, ratatouille and a white wine
velouté
A Garlic and Pesto Bruschetta
with Grilled Haloumi Cheese
with sun dried tomatoes and roasted vegetables
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Ginger Panna Cotta with
Banana and Lime
Honey Roast Thyme Blood Peaches with Chestnut Ice Cream
Dark Chocolate Mousse with Blackcurrant Sorbet
Lemon Possett with Home Made Shortbread
Apple Crumble with English Custard
The Pheasant Cheese Selection
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Coffee and Petit Fours served in the Lounge
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