Please find below a selection of suggested menus, please note I can work with you on different ideas or changes between menus . Separate vegetarian menu option can be found at the bottom of the document for vegetarian and vegan guests. Which can be added to your menu if required. 

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Ullswater Menu

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Starters​

Experience the warmth of the seasonal soup with locally scored ingredients.  

Cantaloupe, watermelon and honeydew melon, berries with a light drizzle of citrus zest and local honey.  

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All starters are served with warm homemade bread rolls with local Artisan winter tarn diary butter. ​

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Main Courses​

Thyme roasted breast of chicken, and a red wine sauce.  

Baked Salmon fillet with wilted baby leaf spinach and a lemon butter sauce 

 

See below for vegetarian options. 

 

All the above dishes can be served with either fondant, dauphinoise, pressed Anna, rosemary and thyme baby potatoes or roast potatoes. 

 

Also, seasonal vegetables served in bowls on the table. 

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Desserts 

Sticky toffee pudding with a salted caramel sauce and clotted cream. 

Chilled Lemon posset with fresh raspberries, Chantilly cream and vanilla shortbread. 

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 Bassenthwaite Lake Menu 

 

Starters

Succulent freshwater prawn bound in Mary rose sauce, zesty tomato relish, shredded lettuce and light dusting of smoked paprika served in a cocktail with buttered brown bread. 

Heritage tomato and buffalo mozzarella caprese salad with toasted pine kernels and basil pesto dressing  

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All starters are served with warm homemade bread rolls with local Artisan winter tarn diary butter. 

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Main courses

Roast chicken stuffed with Eden valley brie wrapped in pancetta, served with red wine sauce. 

Pan- seared Seabass fillet with a velvety truffle infused cauliflower puree and finished with a fragrant lemon-thyme butter sauce and chervil oil.  

See below for vegetarian options. 

 

All the above dishes can be served with either fondant, dauphinoise, pressed Anna, rosemary and thyme baby potatoes or roast potatoes. 

 

Also, seasonal vegetables served in bowls on the table. 

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Desserts

Crème Brulee lemon and shortbread 

Biscotti and vanilla cheesecake with butterscotch sauce  

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 Grasmere Menu 

 

Starters

Twice baked Mrs Kirkham’s cheese souffle with a pear and rocket salad.  

Pressed ham hock terrine served with toasted brioche and Hawkshead piccalilli. 

All starters are served with warm homemade bread rolls with local Artisan winter tarn diary butter. 

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Main courses

Pork fillet, belly and bon bons with Bramley apple cider sauce and a red wine gravy 

Black bream fillet sweet and sour pepper stew  

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See below for vegetarian options. 

 

All the above dishes can be served with either fondant, dauphinoise, pressed Anna, rosemary and thyme baby potatoes or roast potatoes. 

 

Also, seasonal vegetables served in bowls on the table. 

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Desserts

Milk chocolate tart with a dark chocolate ganache topping, salted caramel sauce and sweetened whipped mascarpone. 

Lemon and elderflower panna cotta with seasonal berries and edible flowers  

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Elterwater Menu 

 

Starters

Cartmel valley smoked salmon with Grasmere gingerbread crumble, apple and seasonal leaves salad with vinaigrette dressing. 

   

Smooth chicken liver pâté served with toasted brioche and red onion marmalade. 

 

All starters are served with warm homemade bread rolls with local Artisan winter tarn diary butter. 

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Main courses

Rosemary, thyme and garlic infused rack of lamb, peas puree, and a Port wine sauce 

Monkfish fillet wrapped in air dried ham with a tomato and basil sauce. 

 

See below for vegetarian options. 

 

All the above dishes can be served with either fondant, dauphinoise, pressed Anna, rosemary and thyme baby potatoes or roast potatoes. 

 

Also, seasonal vegetables served in bowls on the table. 

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Desserts

Glazed lemon tart with seasonal berries and mini meringue. 

Smooth chocolate mousse served on chocolate soil , raspberry coulis and seasonal berries. 

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Ennerdale Water Menu 

 

Starters

Tomato burrata, with heirloom tomatoes and fresh pine kernel and basil pesto with a drizzle of Eden valley rapeseed oil. 

Cartmel valley smoked chicken breast, mango and avocado salad with a salsa Verdi dressing.  
 

All starters are served with warm homemade bread rolls with local Artisan winter tarn diary butter. 

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Main courses

Caramelised duck breast with five spiced pear tart tatin wilted baby leaf spinach and a red wine sauce. 

Pan fried lemon sole, wilted spinach and a chive butter sauce 

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See below for vegetarian options. 

 

All the above dishes can be served with either fondant, dauphinoise, pressed Anna, rosemary and thyme baby potatoes or roast potatoes. 

 

Also, seasonal vegetables served in bowls on the table. 

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Desserts

Warm cherry and almond flan with butterscotch sauce and clotted cream  

Eton mess with homemade meringue, berries and raspberry sauce 

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Rydal Water Menu 

 

Starters

Cartmel valley smoked duck breast, celeriac remoulade, blackberry, apple watercress salad 

Pan fried scallops with pea puree and tomato, herb and shallot salad , micro leave and herb oil 

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All starters are served with warm homemade bread rolls with local Artisan winter tarn diary butter. 

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Main courses

Carved Fillet steak served medium, with crispy shallots and cauliflower cheese  puree and a rich red wine sauce.  

Wild seabass, wilted Pak choi and a chive citrus butter sauce

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See below for vegetarian options. 

 

All the above dishes can be served with either fondant, dauphinoise, pressed Anna, rosemary and thyme baby potatoes or roast potatoes. 

 

Also, seasonal vegetables served in bowls on the table. 

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Desserts

Trio of desserts to include vanilla crème brulee, smooth chocolate tart and mini meringue with Chantilly cream and seasonal berries. 

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Rydal Water Menu 

 

Starters

Cartmel valley smoked duck breast, celeriac remoulade, blackberry, apple watercress salad 

Pan fried scallops with pea puree and tomato, herb and shallot salad , micro leave and herb oil 

​

All starters are served with warm homemade bread rolls with local Artisan winter tarn diary butter. 

​

Main courses

Carved Fillet steak served medium, with crispy shallots and cauliflower cheese  puree and a rich red wine sauce.  

Wild seabass, wilted Pak choi and a chive citrus butter sauce

​

See below for vegetarian options. 

 

All the above dishes can be served with either fondant, dauphinoise, pressed Anna, rosemary and thyme baby potatoes or roast potatoes. 

 

Also, seasonal vegetables served in bowls on the table. 

​

Desserts

Trio of desserts to include vanilla crème brulee, smooth chocolate tart and mini meringue with Chantilly cream and seasonal berries. 

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Vegetarian meals to replace one of the dishes on
the menu for starters or desserts 

 

Starters

Deep fried goat cheese bon bons, Hawkhead tomato relish, mixed leaves and balsamic glaze. 

 

Baked portabella mushroom stuffed with a savoury mix of quinoa, spinach, and herbs, mixed leaves salad.VG/GF 

 

Tomato and Basil Bruschetta - Fresh tomatoes, basil, and garlic on toasted ciabatta slices, drizzled with olive oil. 

 
Roasted red pepper and tomato soup, garnished with fresh basil.VG/GF 

 

Butternut squash and harissa soup VG/GF 

 

Creamy pea and celeriac soup with white truffle oil GF 

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All starters are served with warm homemade bread rolls with local Artisan winter tarn diary butter. 

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Main courses

Red onion and thyme tart tatin with melting goat’s cheese. 

Miso baked aubergine with sesame cauliflower and Zaatar halloumi 

Cauliflower steak with chimichurri sauce and pomegranate seeds. VG 

Harissa cauliflower steak with chickpea casserole VG  

Mushroom and leek bourguignon VG/GF 

 

All the above dishes can be served with either fondant, dauphinoise, pressed Anna, rosemary and thyme baby potatoes or roast potatoes. 

 

Also, seasonal vegetables served in bowls on the table.