Cumbrian Pork Fillet
stuffed with Ricotta, Sundried Tomatoes, Garlic and Herbs. Wrapped in Cumbrian Air-Dried Ham

Slow Braised Short Rib of Beef
Shallots, Button Mushrooms, Bourguignon Sauce

Cumbrian Chicken Supreme
with either a Classic French Creamy Mushroom, Brandy and Garlic Sauce

Seared Duck Breast
with a Fresh Orange, Blackberry and Port Wine Sauce

Slow Roasted Herdwick Lamb Shank
in a Tirril Ale, Mint, Port and Rosemary Sauce.

Lynn’s Signature Dish
Local Shorthorn Fillet of Beef Wellington enclosed in a Chestnut Mushroom Pate, Cumbrian Air Dried Ham, Puff Pastry.
Served with a Rich Red Wine Sauce

Baked Salmon Fillet
Pesto Lemon Herb and Parmesan Crust with a Lemon Veloute Sauce

Pan Fried Sea Bass Fillet
with Solway Shrimps, Herbs and Baby Caper Sauce

Fillet of trout
baked in a Lemon, Garlic and Herb Butter

VEGETARIAN / VEGAN OPTIONS

Rich Mushroom Bourguignon (GF/Vg)
Garlic, Thyme, Shallots in a Red Wine Sauce

Root Vegetable Gratin (Vg / V)
Layers of thinly sliced Vegetables in a Béchamel Sauce. Topped with Hazelnuts and Black Dub Blue Cheese (V) Vegan Option Available

Spring Vegetable Risotto (GF / V)
Courgettes, Baby Broad Beans, Asparagus, Herbs with a White Wine Stock

*All main dishes are served with a choice of Sea Salt and Rosemay Potatoes, Dauphinoise Potatoes or Hasselback Potatoes and Seasonal Vegetables.