30th December Menu
Starters
Chilled fruit juices (v)
Butternut squash soup with mango and coriander (v)
Melon rose with orange segments and lemon sorbet (v)
Rabbit and venison pate with Cumberland relish and toast
Smoked salmon and spinach with dill scented cream cheese in a puff pastry case
Main courses
Herb crusted roast rack of lamb on smoked bacon and puy lentil risotto with red wine jus
Fried breaded medallions of veal with spaghetti and fresh tomato and basil sauce
Lime and coriander marinated cod and tuna skewers with boiled rice and fresh tomato sauce
Mozzarella, sun-dried tomato and black olive cannelloni with basil-scented cream sauce and fresh parmesan (v)
Roasted mix of sweet potato, butternut squash, celeriac, carrot and parsnip
Piped creamed potatoes with mustard and chives
Sliced potatoes cooked in vegetable stock and topped with cheese
Sweets
Baked apple, plum and walnut filo strudel with honey-scented cream
Rich chocolate torte with raspberry coulis and whipped cream
Fresh cream seasonal fruit choux swan on berry coulis
A selection of English Lakes ice creams
Derby with elderberry wine and Dutch Gouda cheese and biscuits
Sample Menus
The Patterdale Head Chef
Ken McDonald I have worked for Choice Hotels for almost 20 years and still love it as much now as when I arrived. In the kitchen we use as much fresh and local produce as possible, producing most of our menu from scratch every day. Our style of cooking is homely, honest and simple. Read more...
