Menu Options

Menu Options

Food & Drink Menu Selector


Choose one dish from each course.


  • Leek and Potato Soup - with fresh chives (v)
  • Plum Tomato and Fresh Basil Soup - with homemade pesto (v)
  • Split Pea and Ham Soup - with celery leaf and sour cream
  • Classic King Prawn & Plum Tomato Cocktail - with lobster Marie sauce 
  • Rustic Pressing of Cumbrian Ham Shank - with homemade piccalilli
  • Smoked Salmon, Cream Cheese & Avocado Roulade - with green herb mayonnaise 
  • Rolled Goats Cheese Pearls & Beetroot Textures - with homemade seed granola
  • Smooth Chicken Liver & Brandy Pâté - with sourdough toasts and fig chutney
  • Chicken, Bacon & New Potato Salad - with honey dressing and soft-boiled hens eggs
  • Fresh Salmon Mousse Tomato Confit & Olives - with toasted ciabatta 


  • Herb Roast Corn-Fed Chicken - with roast rosemary root vegetables & chestnuts, dauphinoise gratin, cheddar & sage stuffing 
  • Grilled Sea Bass Fillet - with buttered steamed heritage potatoes & tender stem broccoli 
  • Roast Rare Breed Pork Confit - with haricot bean casserole and apple sage relish
  • Roast Blade of Fell-Bred Beef - with roast potatoes, Yorkshire pudding, seasonal vegetables & roast gravy
  • Roast Supreme of Highland Salmon - with Mediterranean vegetables, pesto mash, warm plum tomato, and fresh basil vinaigrette
  • Roasted Leg of Local Lamb - with potato dauphinoise, green beans, and minted roast jus
  • Crispy Gressingham Duck Confit - with sweet potato mash, pakchoi, and marmalade glaze
  • Spinach, Polenta & Mushroom Strudel - with Madeira Cream (v)
  • Risottos - either wild mushroom (V) or asparagus, goats’ cheese & spinach


  • De-constructed White Chocolate & Raspberry Cheesecake - with raspberry bellini jelly & dark chocolate shortcake crumble
  • Strawberries and Cream Tower - with Chantilly cream, crisp sugar pastry, chocolate & toffee sauce 
  • Exotic Fruit Marshmallow - with pina colada sorbet-toasted flaked coconut, passion fruit gel
  • Profiteroles - filled with Tia Maria cream & hot chocolate sauce
  • Traditional Sticky Toffee Pudding - with butterscotch sauce and ice cream
  • Hot Chocolate Pudding - with double cream & vanilla bean ice cream
  • Chilled Vanilla Crème Brûlée - with citrus shortcake
  • Cheese Board -Selection of local and international cheeses, served with homemade chutneys, celery, grapes, and biscuits.
    (£8.95 per person if taken as an extra course to follow dessert)

Evening Buffet Menu

  • 'Bacon and Sausage Butties' - soft bacon & Cumberland sausage baps
  • Cheese Board a selection of local & international cheeses, served with homemade chutney, celery, grapes & biscuits
  • A Selection of Open Ciabatta and Focaccia Sandwiches - with seasonal salad
  • Hot Beef, Blue Cheese & Pulled Pork - served in soft brioche with gravy apple sauce & horseradish sauce

Handmade Canapes

Our Head Chef will choose a suitable selection according to the season, which may include the following:

  • Goats cheese and tomato chutney tartlets             
  • Fig chutney and brie crostini
  • Courgette and parmesan frittata
  • Smoked salmon and sour cream crostini
  • Parma ham Croque Monsieur
  • Grain mustard and cheddar pastry pinwheels
  • Parmesan cheese straws
  • Smoked trout and horseradish cream bruschetta.


  • Champagne 
  • Champagne with strawberries
  • Prosecco 
  • Prosecco with strawberries
  • Bucks Fizz
  • Pimm’s Fruit Cup - Served traditionally with fresh fruit and mint
  • Mulled Wine
  • Champagne Cocktails 
    - The Champagne Cocktail, with Angostura's bitters and sugar
    - Ker Royal, with a splash of cassis
    - Bellini, with peach puree
    - Mango Bellini, with mango puree
    - Pink Fizz, with raspberry puree

 Wine menus are available upon request.

Please see the relevant brochure for prices

 Email us or call us for further information or to arrange a viewing 


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