Sample Menu
Winder Hall a la Carte Sample Menu
Soup of the evening
Spring Lamb with wild garlic sauce and borlotti bean salad
Seared Scallops on a mint and pea risotto, with crispy Cumbrian air cured ham
Kidneys with a balsamic reduction sauce accompanied by tomato and olive crostini
Rabbit terrine with Spicy Cumberland sauce
Baked Goat Cheese drizzled with grape and honey dressing
*****
Winder Hall Pork loin & crispy pork belly with sage and onion butter
Thai style duck on a bed of coconut and lime noodles
Char grilled baby Poussin with a chervil veloute
Baled salmon with wild lettuce and cucumber salad
Osso Bucco with wholegrain mustard sauce
Roasted vegetable stack with creamy basil pesto
*****
Floating Island ~ Crème anglaise with Italian meringue & seasonal fruit
Chocolate fondant and spiced poached pears
Panna cotta with rhubarb and brioche
Roasted fig turnovers with goat cheese ice cream drizzled with strawberry and basil
Sticky toffee pudding with butterscotch sauce
Pineapple with rum and Demerera sugar and orange sorbet
*****
A selection of local and fine cheeses served at your table with Scottish oatcakes and fresh grapes
£5 supplement per person
*****
Coffee and homemade fudge served in the lounge
Your Health: Please note that as we use fresh ingredients and classically made food, some of our dishes will contain raw eggs or nuts. If you have any concerns whatsoever, please do not hesitate to ask.
