Cream of Swiss onion soup Served with Gruyere cheese crouton
Our own gravadlax of salmon Prepared in the Scandinavian style with salt, sugar and dill. Simply presented with a mustard and dill mayonnaise and brown bread and butter
Traditional Caesar salad Crisp cos lettuce with anchovies, croutons and Parmesan cheese shavings tossed with a creamy garlic dressing
Duck pistachio nut terrine A coarse terrine studded with pistachio nuts and green peppercorns presented with a home-made pear chutney
A salad of avocado pear, orange and melon Drizzled with an orange and dark rum dressing
Main
Pan-fried supreme of corn-fed guinea fowl Accompanied by a confit of its leg served with braised puy lentils and a Madeira guinea fowl sauce
Seared tuna loin Served with a spiced ragout of aubergine and a red capsicum coulis flavoured with star anise
Glazed Loin of organic pork Served with caramelised apples and a sage, wholegrain mustard sauce
Braised foreshank of Cumbrian lamb Served on rosemary mash with homemade redcurrant and mint jelly and a lamb jus
A selection of vegetables and potatoes are served with all main courses.
Dessert
Vanilla pannacotta Accompanied by a compote of poached seasonal fruits
Duo of chocolate mousses White and dark chocolate mousse complimented by a bitter chocolate sauce
Raspberry parfait Served with brandy snap tuille biscuits and a raspberry coulis
Warm apricot bread and butter pudding With crème anglaise sauce
