Sample menu

Sample menu

• Sample menu
• Starters
• Smoked salmon & black pepper soufflé served with prawn thermador sauce
• Goats cheese & truffle fritter with balsamic glazed beetroot and walnut leaves
• Maize-fed pressed leg & pancetta terrine served with pear & fig chutney and crispy shallots
• Mains
• Baked supreme of Atlantic cod topped with spiced crust, white bean & shellfish chowder and chorizo sprinkles
• Roast rump of Cumbrian lamb with confit shoulder in a puff pastry parcel, creamed potato, crushed peas, glazed carrots and mint jus
• Pan-fried breast of duck with smoked potato, braised chicory, kolrabi and Cumberland honey mustard sauce