Menu 1

Starters

Slaithwaite Tostadas
Slaithwaite Tostadas Juicy king prawns wrapped in Parma ham and fresh basil leaves,
on a base of crusty bread and salsa. Gently grilled with Manchego cheese.

Castle Hill Parcels
Fresh, tender asparagus wrapped in proscuitto and goats� cheese.
Gently baked and served with a caramelised red onion chutney.

Quarmby Salad
Avocado, vine tomatoes and buffalo mozzarella served with a honey,
basil and balsamic vinegar dressing.

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Main Course

Scaitcliffe Beef
Prime fillet steak topped with smooth chicken liver pate and wrapped in puff pastry.
Served with a rich red wine and mushroom sauce.

Bradley Sea Bass
Fillet of sea bass pan fried with a little garlic and red onion.
Served on a bed of Mediterranean vegetables.

Standedge Stroganoff
Thin slices of vegetables flash fried in butter and bound in a fresh cream and paprika sauce.

Accompaniments
Buttered New Potatoes Medley of Fresh Garden Vegetables

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Desserts

Piece Hall Pie
A rich lemon curd and mascarpone cheesecake served with fresh cream.

Bread, Butter and Marmalade Pudding
A twist on the age old classic.
Cinnamon and orange butter is used and the tops of the bread are glazed with a tangy marmalade.
Served with the best tasting custard you have ever had.

Menu 2

Starters

Eskdale Pudd
Original black pudding from Bury cooked with bacon strips.
Served on a bed of watercress and drizzled with a mild mustard sauce.

Felldale Mushrooms
Button mushrooms cooked in butter with shallots, garlic and parsley.
Served with crusty bread.

Bowscale Melons
A variety of melon balls marinaded in champagne and mint leaves.
Served with a raspberry coulis.

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Main Course

Steak Glaramara
Chunks of rump steak flash fried in butter with shallots and button mushrooms.
Flambed with brandy and finished with cream.

Sawrey Salmon
A prime Scottish salmon steak on a base of dill pesto and wrapped in puff pastry.
Served with a light dill sauce.

Crummock
Layers of fresh aubergine, courgette, mushrooms and flour tortillas in a rich tomato sauce.
Topped with a creamy dolcelatte cheese sauce.

Accompaniments
Wholegrain Mustard Mash
Chantennay Carrots
Fine Green Beans

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Desserts

Thirlmere Pavlova
Individual meringue nests topped with soft whipped cream, raspberries, blackberries,
chopped nuts and toffee sauce.

Watendlath Tart
Créme Brulee tart served with vanilla cream.

Menu 3

Starters

Pellon Potato
Thin slices of bresaola served on top of a potato and horseradish salad with peppery watercress.

Wainstalls Prawns
Juicy king prawns served with a sweet chilli sauce on a bed of fine sliced cucumber and lime.

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Main Course

Shroggs Beef
Chunks of tender topside of beef pot roasted with onions and mushrooms
and served in a rich red wine sauce.

Causeway Lamb
Lamb leg marinaded in eastern spices for 48 hours then slowly pot
roasted with onions, carrots and apricots. Finished with a vine tomato sauce, this dish is exquisite.

Dean Clough Noodles
Fresh market vegetables fried with garlic and ginger
and served with a spicy satay sauce on a bed of soft noodles.

Accompaniments
Olive Oil Mashed Potato
Mini Corn Cobs
Broccoli Florets

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Desserts

Loweswater Cocktail
Strawberries, raspberries, kiwi fruit, mango, Galia melon and sweet orange segments.

Lumpy Bumpy Toffee Cake
A moist toffee sponge topped with toffee sauce and lumpy bumpy cheesecake pieces.
Served with cream.