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| All Mains are produced in SINGLE portions. |
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| Beef Chilli |
| Minced Cumbrian Beef in a Spicy Tomato Sauce with Vegetables and Kidney Beans. |
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| Braised Lamb Shoulder |
| Tender pieces of Cumbrian Fell lamb slowly braised in red wine with rosemary, onions and root vegetables from the region. |
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| Casserole of Pheasant |
| Pheasant gently cooked in a natural gravy with smoked bacon and ham, chestnuts, port and thyme. |
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| Chicken with White Wine Sauce |
| Tender Langwathby chicken breasts gently cooked in a white wine and tarragon sauce with wild mushrooms and Cumbrian panchetta, finished with cream. |
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| Cottage Pie |
| Tender Minced Beef cooked with root Vegetables in a rich Gravy and topped with creamy mashed Potato. |
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| Fish Pie |
| Salmon, cod and naturally smoked haddock from the North Sea simmered with leeks in a white wine and chive creamy sauce and topped with a cheddar cheese mash. |
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| Lasagne |
| Minced beef cooked in a rich tomato, vegtable and italian herb sauce, layered with fresh pasta and topped with a cheese sauce made with 'Kendal Creamy' cheese produced with by Low Sizergh Barn. |
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| Mixed Vegetable and Bean Casserole |
| The best and freshest vegetables the North West can produce are roasted Meditteranean style with mixed beans and lentils and then cooked in a rich tomato and basil sauce. |
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| Pork in Cider |
| Cumbrian pork diced and gently braised in a sweet cider with wholegrain mustard, carrots and baby onions. |
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| Shepherds Pie |
| Locally sourced minced lamb cooked in a rich gravy topped with a creamy mashed potato. |
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| Spaghetti Bolognaise |
| Tender minced beef cooked slowly with vegetable, red wine, tomato and herb sauce with durum wheat spaghetti. |
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| Thai Chicken Curry |
| Tender Chicken and Vegetables cooked in a fragrant thai style sauce with fresh coriander, lemon grass, coconut, ginger, lime and chillies. |
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| Venison with Red Wine Sauce |
| Tender local Venison slow cooked in a rich red wine gravy with plums, carrots, red onions and pancetta. |
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| Westmorland Hot Pot |
| Rustic hot pot made from local herdwick mutton, cooked with Black pudding and vegetables and topped with sliced potatoes. |
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