• T: 01539 432201
    E: relax@langdalechase.co.uk
  • Langdale Chase
    Windermere,
    Lake District,
    Cumbria
    LA23 1LW

  • Closure Notice

    From 11am on Saturday 21st March, we’re having to close our doors while the country faces the challenge of the coronavirus.

    We’re very sad about this but you can still plan your visit as we’re taking bookings for dates from 20th April. And for your peace of mind we are offering a no quibble refund for bookings up to 20th June if any dates change as a result of further guidance.

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Wedding Menu B

  • From £40.00

    Starter

    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