HOUSE SMOKED SALMON
With an aubergine and cardamon salsa and poached quails egg
GRIDDLED SADDLE OF RABBIT
With saute potato gnocchi and sauce vierge
FRESH SEASONAL SOUP
Can be taken as an extra course at £3.25
TERRINE OF PORK, DUCK, PISTACHIO AND BACON
With grape chutney and toasted brioche
GRILLED TRANCHE OF WILD SEABASS FILLET
With charred garlic polenta, red onion marmalade and salsa verdi
GRIDDLED CUTLETS OF ORGANIC CUMBRIAN MUTTON
With roast wild mushrooms, caper butter and a parsley coulis
CELERY, GRUYERE AND CHIVE TARTLET
With wilted baby spinach and roast red pepper coulis
ROAST MEDALLIONS OF HOLKER HALL VENISON
With a pearl barley and pancetta risotto and a shallot and rosemary jus
CHOCOLATE AND STEM GINGER TRUFFLE
Served with raspberry coulis and crisp chocolate wafers
WARM WHISKEY AND ORANGE MARMALADE CROISSANT PUDDING
Accompanied by angliase sauce and vanilla ice cream
CHEESE BOARD SELECTION
Served with celery, grapes and bisquits
ICED PEACH PARFAIT
Edged by a chilled English custard, garnished with poached strawberries
Coffee
All red meats are cooked pink, if you prefer your chosen dish cooked alternative to pink please inform our restaurant staff upon ordering. Vegetables are an integral part of your main course. If you require extra vegetables please inform our Restaurant Manager upon ordering (Supplement £1.50).
