New Year’s Day Dinner
Starters
Chilled fruit juices (v)
Oxtail soup with golden croutons
Seasonal fruit platter set on a pool of peach and raspberry coulis (v)
Smoked ham roulade filled with homemade pate, served with a crisp salad and wholemeal bread
Green lipped mussels sautéed in garlic and roasted hazelnut butter with a breadcrumb and cheese crust
Main courses
Roast sirloin of beef with Yorkshire pudding and meat juice gravy
Pot-roast chicken breast with Cumberland stuffing balls and white wine sauce
Thai green curry with salmon, prawn and squid served with saffron-scented rice
Baked field mushroom filled with a roast vegetable and herb salsa, topped with toasted nut crumb and served with crisp rocket leaves and smoked goats’ cheese dressing (v)
Steamed cabbage with fried bacon pieces
Vichy carrots
Thyme scented roast potatoes
New boiled potatoes with parsley butter
Sweets
Apple and mincemeat crumble with creamy vanilla sauce
Baked lime and ginger cheesecake with berry coulis
Chocolate ganache, Madeira poached pear with shortbread biscuit and Chantilly cream
A selection of English Lakes ice creams
English Stilton and 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...
