Christmas Eve Dinner
Starters
Chilled fruit juices (v)
Saffron scented vegetable tagine (v)
Chilled melon rose with ginger and coconut syrup and champagne sorbet (v)
Bacon and tomato savoury roly-poly with creamed leek sauce
Baked cod loin stuffed with white anchovy and tarragon mousse, served on watercress leaves drizzled with hot caper butter
Main courses
Garlic and rosemary studded roast leg of lamb with rich pan gravy
Pan seared chicken breast stuffed with haggis, served on creamy highland risotto
Smoked haddock and spinach pie with gruyere shortcrust lid
Roast pepper, puy lentil and goats’ cheese salad with toasted walnuts and light dressing
Chefs’ selection of roasted vegetables
Piped creamed potato nest filled with cheese
Potatoes roasted in chicken stock
Sweets
Rhubarb, pear and almond crumble with creamy custard sauce
Chocolate éclair filled with banana and baileys scented cream
Raspberry, white chocolate and pistachio meringue roulade
A selection of English Lakes ice creams
Double Gloucester and Brie 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...
