Dinner Menu Three
Starters
Chilled fruit juices (v)
Beef soup with potato-horseradish dumplings
Chilled seasonal melon nest filled with lightly spiced winter berry and mint compote (v)
Fillet of home-smoked mackerel on finely shredded fennel and radish salad bound in horseradish crème fraiche
Warm roast vegetable salsa and goats cheese filled pastry case with tossed salad leaves and cherry tomatoes (v)
Main courses
Roast pork fillet stuffed with ham and spinach served with onion and rosemary jus
Sliced crispy roast breast of duck on warm fine vegetable and cashew salad with lemongrass and blackbean dressing
Smoked haddock, sweet potato and spring onion rosti with mixed salad leaves and balsamic dressing
White bean and chick pea casserole topped with asparagus spears accompanied by wholemeal and poppy seed muffin (v)
Buttered broccoli florets
Cumin and lemon roasted baby carrots
Sliced potatoes and leeks cooked in vegetable stock
Baby potatoes roasted with olives and rosemary
Sweets
Creamy apple and toffee brioche pudding with custard sauce
Blueberry clafoutis with vanilla scented cream
Fresh cream profiteroles with orange scented dark chocolate sauce
Double Jersey, thunder and lightening or strawberry English Lakes ice cream with homemade wafer biscuits
English Stilton and tasty Lancashire 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...
