SEASONAL HOME MADE SOUP
Can be taken as an extra course for £3.25
PRESSING OF CARAMELISED RED ONION, ROAST CAPSICUM AND VINE TOMATO
With parmesan foam and gazpacho sauce
CONFIT OF GOOSNARGH DUCK LEG
With a salad of baby spianch, orange and fig
FRESH HOME MADE SORBET
Can be taken as an extra course at £3.25
CUMBRIAN HAM HOCK TERRINE
With grape chutney, walnut bread and balsamic reduction
LEMON POACHED SALMON AND CREVETTES
With celeriac remoulade, crisp pancetta and black olive tapenade
ROAST FILLET OF LAKELAND PORK
With a roast garlic polenta, and white wine and truffle cream sauce
ROAST GUINEA FOWL
With cassoulet of pulses and star anise jus
Turned courgette, duchess potato
GRILLED FILLET OF SEABREAM
With a warm flageolet bean and proscuitto salad and a tomato and marjoram coulis
PAN FRIED BREAST OF CUMBRIAN CHICKEN
With saute gnocchi, wild mushroom and a pea sauce
FENNEL AND LANCASHIRE CHEESE ECCLES CAKE
With baby spinach and pine nut cous cous
Langdale Chase dark hot chocolate gateau
Filled with a soft white chocolate fudge ganache, surrounded by a rich bitter chocolate sauce and served with a Jersey vanilla ice-cream. (£2.50 supplement)
(Please allow 15 minutes)
ICED RASPBERRY PARFAIT
Served with raspberry coulis and crisp wafers
CREAMY LEMON POSSETT
Accompanied by home baked shortbread discs
STICKY APPLE AND GINGER PUDDING
Coated with warm caramel sauce, accompanied by vanilla ice cream
VANILLA MOUSSE
Edged by a trio of poached fruits, drizzled with chilled anglaise
Langdale chase Cheese Selection
Served with biscuits, celery and grapes
Coffee and petit fours
Fresh ground coffee served in the lounge
A Vegetarian option is always available. Vegetables are an integral part of your main course. We are happy to provide extra vegetables, please inform our Restaurant Manager upon ordering (Supplement £1.50)
All red meats are cooked pink, if you prefer your chosen dish cooked alternative to pink please inform our Restaurant Manager upon ordering.
