LUNCH MENU

 

 

OUR FAMOUS SAVOURY CHEESE SOUFFLE

Served in different styles

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TENDER BREAST OF QUAIL AND APRICOT,

Served with seasonal salad leaves, crisp

Potatoes and hazelnut dressing

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KING PRAWNS DEEP FRIED IN A CRISPY BEER BATTER,

Spices cous cous with beetroot and a sweet

and sour sauce

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GALIA MELON WEDGES

Served with sorbet or parma ham

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MAIN COURSES

FILLET OF SEA BASS FOLDED AROUND A SCOLLOP MOUSSE

Steamed and served with Mediterranean vegetables

braised fennel and sauté potatoes

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ROASTED BREAST OF GUINEA FOWL

With a guinea fowl and herb sausage, vegetable roulade,

wild mushrooms, asparagus and roast potatoes

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ROASTED RACK OF CUMBRIAN FELL BRED LAMB

With a moussaka gateau, mixed bean tartlet and a

port wine sauce with olives

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SEARED FILLET OF LAKELAND BEEF

With a confit of beef, horseradish, spinach, fondant

potato and a red wine sauce

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SWEET COURSES

 

A TRIO OF UNDERSCAR`S TASTING

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RHUBARB AND GINGER TART

Served warm with custard or ice cream

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STRAWBERRY SHORTCAKE

With strawberry panna cotta

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BLACK CHERRY AND CHOCOLATE TART

Served warm with morello cherry ice cream

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A TASTING PLATE OF SPECIALITY CHEESES

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FRESHLY GROUND COFFEE

And homemade petit fours

 

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