Mains

 Made by Lynn from Start to Finish!

CUMBRIAN CHICKEN FILLET
Tender Chicken Fillet stuffed with Sun Blushed Tomato, Mozzarella, Garlic & Basil.  Wrapped in Palma Ham & accompanied by a Chicken Jus. Served with Baby Potatoes & Seasonal Vegetables

ROASTED CUMBRIAN CHICKEN BREAST
Wrapped in Streaky Bacon, stuffed with Lynn’s Black Pudding in a Caramelised Onion & Mustard Sauce. Served with a Bubble and Squeak Cake & Bean Medley

SLOW ROASTED LOCAL LAMB SHANK or LAMB HENRY
(Depending on availability)
Local Lamb Shank or Henry, slow roasted in Tirril Ale, Mint & Rosemary. Served with Baby Potatoes, Fine Green Beans, Spring Cabbage & Mint

DUO OF LOCAL LAMB CUTLETS
Succulent Local Lamb served pink with a Port & Fresh Mint Gravy. Served with Fondant Potatoes, Broccoli Florets & Baby Leeks

CHILLI INFUSED BELLY PORK
Served on a bed of Roasted Beetroot, Red Cabbage, Baby Potatoes & Chantenay Carrots with a Cider Jus

AWARD WINNING CUMBERLAND SAUSAGE
An 8oz Award Winning Spiral Cumberland Sausage Served with Creamy Mashed Potato, Seasonal Vegetables & Onion Gravy

SEARED DUCK BREAST (PINK)
With a Sour Cherry, Fresh Orange and Port wine sauce. Served with crushed Baby Potatoes, blanched Haricot Verts & finished in Butter with Hazelnuts.

GRIDDLED LOCAL SIRLOIN STEAK (cooked to order)
28-day old Local Sirloin Steak served pink. Accompanied by sautéed Chestnut Mushrooms in a Creamy Garlic Sauce, Roasted Cherry Vine Tomatoes, sautéed Baby Potatoes, Buttered Peas, Spring Greens & Mint

VERY SPECIAL FILLET OF LOCAL BEEF WELLINGTON
Wrapped in home-made Mushroom Pate, en-croute. Served with Fondant Potatoes, & Seasonal Vegetables, accompanied by a Rich Beef & Red Wine Jus

CUMBRIAN SLOW COOKED BRISKET
Slow Cooked Cumbrian Brisket in a Rich Tirril Ale Sauce. Served with Creamy Mash & Roasted Winter Vegetables (GF)

CUMBRIAN BEEF OLIVES
Succulent Cumbrian Beef Olives in a Rich Red Onion Gravy. Served with Dauphinoise Potatoes, Braised Spring Cabbage & Sugar Snap Peas

BRAISED LOCAL SHORT-RIB OF BEEF
Slow Cooked local Short-Rib of Beef, Pancetta & Chestnut Mushrooms in a Shallot Bourguignon Sauce. Served with Celeriac & Sweet Potato Mash and Seasonal Greens (GF)

FISH
BAKED FILLET OF SCOTTISH SALMON
Topped with Pesto, Herb & Parmesan Shavings. Served with a Pesto & Lemon Crème Fraiche Sauce, Fondant Potatoes & Seasonal Vegetables

SCOTTISH SIDE OF SALMON EN-CROUTE
Coated in a Watercress & Chestnut Mushroom Pate then wrapped in a Butter Puff Pastry. Served with Baby Potatoes & Watercress & Lemon Sauce

GRIDDLED HALIBUT STEAK
With a Tomato, Red Pepper and Caper Salsa. Served with Dressed Baby Leaves, Hassleback Potatoes & a Lime and Coriander Drizzle (GF)

SEA BASS FILLETS WITH SOLWAY SHRIMP
Pan Fried Fillets of Sea Bass topped with Solway Brown Shrimp and a Fresh Caper Sauce. Served with Charlotte Mid Potatoes and a Medley of Beans. 

FILLETS OF SEA BREAM PAPILLOTE
Baked in parchment with Leeks, Fennel, Baby Spinach, Lemon Zest & White Wine. Served with Baby Potatoes, Basil & Fennel Tips


SEASONAL DISHES (Check with Lynn for availability)

PAPRIKA PHEASANT BREAST
Tender Pheasant Breast cooked with Paprika accompanied by a Creamy Chestnut Mushroom Sauce. Served with Celeriac Mash & Seasonal Green Vegetables.

BRAISED VENISON STEAK
Seasonal Wild or Locally Farmed Braised Venison Steak slow cooked in a Redcurrant and Rioja Sauce. Served with a Gratin of Winter Roots & Broccoli

PAN FRIED PHEASANT BREAST
Pheasant Breast pan fried then covered in an Apple and Cider Sauce. Served with Parmentier Potatoes & a Bean Medley
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• Main Course Menu for 6 to 35 guests

All of our ingredients are from local suppliers wherever possible.