Roulade of smoked salmon and spinach A roulade of smoked salmon and spinach filled with a rich smoked salmon mousse and complimented by a yoghurt and dill sauce
Tian of avocado and Devon crab meat Layered avocado, dark and white crab meat topped with crème fraiche and served with gazpacho sauce
Confit of duckling Duck leg marinated with ginger, soy Worcestershire sauce and garlic glazed with honey and served on crisp leaves
Terrine of soft goats cheese Soft goats cheese, roast Mediterranean vegetables and basil accompanied by a sundried tomato vinaigrette
Thick, hearty vegetable soup
Main
Grilled fillet of wild seabass Accompanied by a bouquetiere of baby vegetables and complimented by a chervil cream sauce
Supreme of corn-fed chicken Presented with a wild mushroom risotto and a truffle infused cream sauce
Roast loin of Cartmel valley venison Served en croute with root vegetables and chestnuts with a red currant and juniper sauce
Roast leg of English lamb Carved onto a rosemary mash and served with home-made redcurrant and mint jelly and lamb jus
A selection of vegetables and potatoes are served with all main courses.
Dessert
Sticky ginger and apple steamed pudding Served warm with a ginger wine and brandy toffee sauce
Citrus and passion fruit terrine Served with crème fraiche and passion fruit and orange coulis
Gateaux trois chocolats A white and dark chocolate truffle torte served with a coffee bean sauce
Praline parfait A rich vanilla parfait studded with caramelised nut praline garnished with spun sugar and served with amaretto sauce
