2009
Canapés & Champagne
*****
Pressed Goosnargh Duck with Artichoke
With orange & passion fruit jelly and baby herbs
(V option) Local goats cheese Pannacotta
With pear crisps and a shallot & red wine dressing
*****
Veloute of Turnip & Wild Mushrooms
With crispy mushrooms & truffle
*****
Poached Fillet of Halibut
With baby beetroot risotto & parsley oil
*****
Pink Champagne Sorbet
With Thyme Syrup
*****
Pan Fried Breast of Guinea Fowl
Croquette, Sprout Puree & Tarragon Sauce With Chestnut mousse,
Cumbrian Pancetta, Potato
OR
Char Grilled Cumbrian Beef Fillet
With Horseradish Rosti, Spinach Confit, Root Vegetables,
Oxtail Cannelloni & Whisky Jus
(V option) Crispy celeriac rosti
With roast butternut squash, a poached hens egg,
And a leek & herb veloute
*****
Assiette of Winter Desserts to include…
Pear & Walnut Crumble
Sticky Toffee Pudding
Dark Chocolate Fondant
White Chocolate & Baileys Ice Cream
*****
Freshly ground Briery Wood Coffee
Served with our hand made Chocolates
The hotel reserves the right to make changes should the need arise. |
