ROSE OF GALIA MELON
Surrounded with a platter of exotic fruits, glazed with a citrus sabayon

CREAM OF SEASONAL VEGETABLE SOUP
With herb oil and toasted sippets

ROASTED BREAST OF CHICKEN
With woodland mushrooms, creamed mashed potatoes, crisp smoked bacon and a tomato and Madeira sauce

GINGER SNAP BISCUIT BASKET
Filled with a mixed berry compote in creme de cassis and our homemade ice cream on a chilled raspberry coulis

Freshly Ground Briery Wood Coffee

with home-made chocolates

Terrine of Curthwaite and Grotin Goat's Cheese
With crisp granary bread, tomato and mixed leaf salad, roast garlic and olive vinaigrette

Veloute of Pea
With our minted pesto

Roast Organic Salmon Fillet
With crushed new potatoes, aubergine caviar, haricot beans and basil broth

Blackberry Semi Freddo
Served with lime scented raspberries, light lemon mousse

and hazelnut biscuit glace

Freshly Ground Briery Wood Coffee

with home-made chocolates

Hot Smoked 'Oak' Salmon
Served with organic choizo, gem lettuce, sorrel and potato salad and aioli

Carrot and Sweet Potato Soup
With roasted cumin

Roast Tenderloin and Braised Belly of Cumbrian Pork
With fondant potato, creamed savoy cabbage, pancetta

and English cider brandy sauce

Buttermilk Pannacotta
With braised rhubarb, strawberry cordial and sweet ginger cream

Freshly Ground Briery Wood Coffee

with home-made chocolates

Lightly Warmed Smoked Chicken Breast
Served with quail eggs, parmesan biscuit, Caesar salad and crisp pancetta

Citrus Fruits Sorbet Terrine
With a seasonal berry coulis

Roast Saddle of Lakeland Lamb
With a creamed garlic and spinach stuffing, boulangere potatoes,

green lentil puree and rosemary sauce

Vanilla and Tonka Bean Crème Brulee
Accompanied by a mini nougatine basket

filled with a white chocolate and amaretto ice cream

Freshly Ground Briery Wood Coffee

with home-made chocolates

Pan Fried King Scallops
With green asparagus and red onion crust, caper vinaigrette

and hollandaise sauce

Cappuccino of White Bean and Tomato
With a red pepper rouille

Pomegranate Sorbet Terrine
With a passion fruit and mango puree

Roast Fillet of Cumbrian Beef
With a ragout of shin, truffle and chervil served with rosti potato

and robust jus

Warm Dark Chocolate Fondant
Served with a pistachio nut Anglaise and a vanilla tuile

with an orange and caramelized apricot ice cream

Freshly Ground Briery Wood Coffee

with home-made chocolates

Ham Hock Crepinette
With shallot puree, buttered baby leeks and hollandaise sauce

Ravioli of Lobster and Langoustine
With spicy crab soup

Seville Orange and Lime Sorbet Terrine
With a forest berry puree

Roast Loin of Local Venison
Served with potato cake, braised roots, glazed onion, port and juniper sauce

Assiette of Berry Desserts
Raspberry mousse, light jellied berry consomme

and mini tulip of forest fruits ice cream

Freshly Ground Briery Wood Coffee

with home-made chocolates