Lake Windermere Spring menu
£60.00 per person
Minimum of 6 people Sunday to Thursday
A minimum of 8 people on Friday and Saturday
This menu will be available to all bookings from 1st March - 31st May 2024.
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Starters
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Pressed ham hock terrine - Hawkshead apple chutney – toasted treacle bread.
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Tempura king prawns – Asian noodle salad - sweet chilli dressing.
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Caprese salad of Buffalo mozzarella - Heirloom tomatoes – balsamic glaze – basil pesto – Eden Valley rapeseed oil.
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Homemade bread rolls with butter from Winter Tarn dairy
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Main courses
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Roast chicken - red wine thyme sauce - fondant potato - tender stem.
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Baked pollock fillet with a herb crust - tomato fondue sauce - sweet potato croquettes potatoes.
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Glazed Hasselback butternut squash - tahini yoghurt- pomegranate rocket leaf salad.
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Selection of seasonal vegetables served in the middle of the table
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Desserts
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Rhubard and vanilla Crème Brulee - orange biscotti biscuits
Chocolate tart - salted caramel sauce -clotted cream.
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£60 per person
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Lake Buttermere Spring menu
£75 per person
Minimum of 6 people Sunday to Thursday
Minimum of 8 people Friday and Saturday
This menu will be available to all bookings from 1st March - 31st May 2024.
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Canapes
Smoked chicken salad on croute with garlic mayonnaise.
Beetroot and herby creamed cheese tartlet and toasted pine kernels.
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Starters
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King scallops – avocado tartar - orange and cardamon dressing.
Cumbrian charcuterie – Eden Valley brie – Hawkshead damson chutney.
Cauliflower croquettes - black garlic mayonnaise - Grated Bermondery cheese.
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Homemade bread rolls with butter from Winter Tarn dairy.
Soup
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Mini seasonal soup.
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Main courses
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Kentmere loin of lamb – mini shepherd pie – fine beans -
Port wine sauce.
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Baked sea trout – crushed Jersey Royals - pea and truffle sauce.
Teriyaki fried courgette - goats cheese bon bons -
tomato and basil sauce
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Desserts
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Smooth chocolate parfait – chocolate crumble – honeycomb ice cream.
Apple tart tatin – salted caramel sauce – clotted cream.
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£75 per person.
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Lake Derwent Spring menu
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£90.00 per person
Minimum of 6 people Sunday to Thursday
A minimum of 8 people on Friday and Saturday
This menu will be available to all bookings from 1st March - 31st May 2024..
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Canapes
​
Smoked chicken salad on croute with garlic mayonnaise.
and
Beetroot and herby creamed cheese tartlet and toasted pine kernels.
​
Starters
​
King scallops – avocado tartar - orange and cardamon dressing.
Cumbrian charcuterie – Eden Valley brie – Hawkshead damson chutney.
Cauliflower croquettes - black garlic mayonnaise - Grated Bermondery cheese.
​
Homemade bread rolls with butter from Winter Tarn dairy.
​
Soup
​
Mini seasonal soup.
​
Main courses
​
Kentmere loin of lamb – mini shepherd pie – fine beans -
Port wine sauce.
​
Baked sea trout – crushed Jersey Royals - pea and truffle sauce.
​
Teriyaki fried courgette - goats cheese bon bons -
tomato and basil sauce
.
Pre-Dessert
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Baked brioche squares - vanilla creamed cheese -
raspberry gel - blueberries.
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Desserts
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Smooth chocolate parfait – Chocolate crumble –
honeycomb ice cream.
Apple tart tatin – salted caramel sauce – clotted cream.
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Cheese Course
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Three Artisan North West cheeses
Hawkshead chutney
Fine biscuits.
£90.00 per person.
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