Sunday 23rd March 2008

Menu

Duo of Seasonal Melon set with a Pineapple Panacotta

Served with Hedgerow Berries and Spiced Anise Syrup

Traditional Red Lentil Soup

 Served with a Crusty Roll

Classic Prawn and Avocado Platter

Bound in a Dressed Salad and Drizzled with a Calypso Sauce

Homemade Duck Liver Pate Wrapped in Parma Ham

With Homemade Bread & Tomato Jam

Roast Rump of Cumbrian Beef

 With Yorkshire Pudding, Roasted Shallots and a Natural Beef Glaze

Supreme of Salmon

With a Bed of Buttered Leeks & Topped with King Prawns

Roast Shoulder of Cumbrian Lamb

With a Redcurrant Sauce and a Minted Yorkshire Pudding

Breast of Chicken

Set on Cinnamon Bread Sauce with Streaky Bacon & Port Wine Jus

Oven Baked Sun Blushed Tomato & Coriander Pathivier

 Accompanied by Grilled Cherry Vine Tomatoes

All served with Market Fresh Vegetables, Roast and New Potatoes

Bread & Butter Pudding

With Light Anglaise Vanilla Custard

A Trio of Farmhouse Cheese

Served with Celery, Grapes and Shelled Nuts       

Home Made Gooseberry and Brandy Cheesecake

With a Berry Compote and Chantilly Cream

Rich Duo of Chocolate Fondue with Dipping Strawberries

Fresh Brewed Filter Coffee & Chocolates