top of page
Food Preparation





Chicken Liver Parfait

Redcurrant spiced cordial & Crackers

Tuna Tataki & Quail Eggs (GF)

Teriyaki sauce & Sesame

Pan Seared Scallops (GF)

Cauliflower puree & Bacon

Roasted Vegetable Terrine (VG)

Pickled shredded Slaw

Grilled Courgette & Feta Salad (V)

Tapenade, pepper & Chilli

Heirloom Tomatoes (V)

Charred watermelon & Goats cheese

Braised Fillet Steak

Shallots, dijon & Porcini Mushrooms

Herb Crusted Lamb Rump

Potato Gratin, carrots & Jus Glaze

Roasted Chicken Supreme (GF)

Herb roasted fondant & Merlot Vinegar

Seared Duck breast (GF)

Spring greens & Gooseberry Sauce

Grilled Seabass Fillet (GF)

Charred broccoli & Brown butter sauce

Curried Monkfish Tail (GF)

Spiced Mussels, cauliflower & Spinach

Tagliatelle of Wild Mushrooms (VG)

Rocket, truffle & Parmesan (V)

Pea & Garlic Risotto (VG)

Sherry Dressing

Banana Katsu (V)

Spiced caramel Sauce

Key Lime Pie Tart (V)



Tuille & Chocolate sauce

Sticky Toffee Pudding (V)

Vanilla ice Cream

Salted Caramel & Chocolate Tart

Vanilla ice Cream

Toffee Apple Bread & Butter Pudding (V)

Fresh cream

Optional additions
Chef selection of canapes £4.00 per head
Cumbrian Cheese Platter £5.00 per head
Coffee & Mints course £3.00 per head

All dishes can be tailored to cater for all allergens
Allergens are to be included with pre order
Nuts are NOT used within this menu

bottom of page