Boxing Day Dinner
Starters
Chilled fruit juices (v)
Green pea, potato and rockette soup
Chilled melon, crab and lobster meat topped with coriander scented crème fraiche (v)
Thinly sliced home-smoked chicken and duck on crisp salad with plum and apple salsa
Baked mushrooms filled with creamy brie topped with herb breadcrumbs (V)
Main courses
Roast sirloin of beef with Yorkshire pudding and a Guinness and onion gravy
Sugar and honey baked ham with dijon mustard sauce
Salmon and prawn timbale with asparagus spears and creamy white wine sauce
Spinach, wild mushroom and mascarpone lasagne (v)
Cauliflower and broccoli florets
Creamed potaotes coated with breadcrumbs and nuts and deep fried
New potatoes braised in chicken stock with smoked bacon and parsley
Sweets
Individual steamed sticky fruit sponge with butterscotch sauce and whipped cream
Baked lime and ginger cheesecake with berry coulis
Warm mulled wine poached pear with honey and chocolate flapjack and lightly spiced Chantilly cream
A selection of English Lakes ice creams
Dutch Gouda and Derby with elderberry wine 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...
