Private Dining Ideas

Selection of Canapes

Starters

Locally smoked salmon with a chilli lime and ginger infused crab, on a pickled cucumber salad

Goats cheese wrapped in Cumbrian pancetta, with a beetroot salsa and damson compote

Duck liver parfait with toasted brioche and fig chutney

Apple, stilton, and candied walnut salad with a balsamic dressing

Mains

Trio of duck, pan fried duck breast, confit duck and duck fritter with garlic and thyme

Saddle of lamb, stuffed with spinach, feta and pine nuts, with dauphinoise potato

Oven roasted fillet of beef, Yorkshire pudding, celeriac puree, béarnaise sauce and beef jus

Pan fried fillet of beef, baked field mushrooms, fondant potato, parsnip puree and a
red wine, shallot and thyme sauce

Roasted venison steak, with beetroot dauphinoise and hedgerow sauce

Pan fried fillet of Scottish Salmon with a poached egg and hollandaise sauce

Bouillabaisse, arobust tomato and fennel fish and seafood stew, with rouille toast
and crushed new potatoes

Roasted vegetable, quinoa, and spiced nuts with glazed warm goat cheese

Char grilled halloumi, on a golden potato rosti with chilli sauce

All Mains served with a selection of seasonal vegetables

Desserts

Lemon tart with blueberries and our own lemon and lime ice cream

Chocolate and damson brownie with damson sorbet

Crème Brulee with Grasmere ginger bread

Citrus Posset and honey snap biscuits

Cheese board

Coffee, tea and petit fours