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...
Starters
Chef’s homemade cream of vegetable soup (v)
Chilled ruby grapefruit and orange segments with cherries, enhanced with fruit juice (v)
Roulade of oak smoked ham and cream cheese on a bed of continental salad leaves
Warm home-smoked salmon fillet marinated in sweet maple and mustard seeds
Chilled fruit juices (v)
Main courses
Roast breast of chicken with a white wine, shallot and mushroom sauce
Braised rump steak cooked in Guinness, garnished with diced potatoes
Grilled trout smothered in buttered almonds
Cheese, onion and oat loaf served with tossed salad (v)
A la Carte
Griddled fillet steak served with a brandy and peppercorn sauce - 6.00
Please order with waiter/ess when ordering your starter
Braised fennel
Baked carrots with poppy seeds
Baked jacket potato
Sliced potatoes cooked with milk and cheese
Sweets
Individual steamed ginger sponge with semi whipped cream
Fresh cream forest fruit meringue nest
Lemon syllabub with home-made almond cookies
All the above sweets are homemade and freshly prepared
Vanilla, strawberry, mint choc chip or caramel and chocolate chip ice cream
Red Cheddar and Sage Derby cheese and biscuits
Fresh filter coffee and tea are served in the no smoking lounge
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