STARTERS
Smoked Salmon & King Prawns with Horseradish Mousse & Avocado Salad
Caramelised Scallops, Pancetta , Cauliflower puree pea and Parmesan Tuille 
Pan-fried Cartmel Valley Pigeon with Onion Tart and Sweet Potato Terrine
 
MAINS COURSE
Rack of Lamb with Salsa Verde, Pomegranate & Heritage Tomato Salad
Herb Crusted Swasdale Rump of Lamb with Butternut Squash Puree & Spring Greens
Roasted Venison Loin with Broad Beans, Honey & Chestnuts with Truffled Pomme Puree
 
DESSERT
Chocolate & Chestnut Torte with Creme Fraiche & Winter Berries
Stewed Pear with Winter Berry Coulis, Fennel & Ginger Ice Cream
Passion Fruit Tart, Lemon Curd & Hazelnut Praline