Early Bird.

 

Monday-Friday
The chef’s homemade cream of celery  soup topped with crispy croutons and served with a warm bread roll
Fantail of Galia melon drizzled with fruit coulis and a refreshing sorbet
Deep-fried breaded Brie served with a warm cranberry sauce and a salad garnish
Chef’s smooth chicken and duck liver pate with assorted salad leaves, Cumberland sauce and Scottish oatcakes
fresh haddock gougons in beer batted served with assorted salad leaves and a lemon mayonnaise
*****
slowly braised holker estate venison cooked in orange, redcurrant and red wne with carrots, onions and celery served with a reduced sauce

chefs' homemade steak and ale pie topped with a puf pastry lid

Grilled gammon steak topped with dijon mustard sliced tomato and melted cheese
pan fried chicken supreme served on sauteed leeks with a white wine and herb ream sauce
moroccan lamb- tender piecesof lamb cooked in orange with mild spies carrots, onions and apriots

hampsfell house fish mixed grill a selection of salmon, haddock andrainbow trout topped with crayfish tails in a lemon and parsley butter sauce
caramelized onion and goats cheee tart served with vine tomatoes and a balsmic glaze
Selection of seasonal vegetable and potatoes
*****
Selection of homemade sweets prepared daily by our chef
Selection of English lakes ice cream
Cheese and biscuits
*****

Two courses £14.95 including vat
Three courses £16.95 including vat
Coffee and mints £1.75
 

The above menu is a sample only as dishes change on a daily basis