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
Private Dining was last modified: June 18th, 2018 by chrisjames