What better way to end the day than with a full four course dinner and wine in the red dining room, surrounded by gilt mirrors and gazing over the lake.

We believe the heart of a great stay is the food, therefore our head Chef and his team are on hand to ensure you enjoy delicious regional cuisine in a warm and friendly atmosphere. We try to cater for as many dietary requirements and will always try to accommodate any request.

All our ingredients are sourced locally and all meals are freshly prepared.

After your meal, kick back and relax with a tipple in the lounge or enjoy our warm turf fire in the separate drawing room in the evenings.

butter plate with knife and butter

Sample Dinner Menu

Entrees

Park Salad

Tossed salad leaves with bacon, oven-dried tomatoes and croutons drizzled with the house dressing

Capresse Salad

Fresh mozzarella with vine tomatoes, roasted red peppers, fresh basil and pesto

Warm Duck Breast Salad

strip of duck breast on a bed of mixed leaves with fresh berries and orange dressing

Trio of Melon

Served with a raspberry coulis

Avocado Pear

With Prawns in a Hollandaise sauce

Homemade Chicken Liver Pate

served with toast with a cranberry sauce dressing and a fresh garden salad

Leek and Mushroom Vol-au-vent

Baked Goat’s Cheese and Avocado

Wrapped in filo pastry and served with basil pesto

Goujons of Lemon Sole

served on a bed of baby spinach

Pear and Stilton Salad

With walnuts

Irish Smoked Salmon

with a simple salad and a lemon and chervil dressing

Crab Cakes

With a leek vinaigrette

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Sorbet

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Main Courses

Roast Sirloin of Beef

in a shallot and red wine dressing, Yorkshire pudding, roast potatoes and carrots cooked in fennel

Rib Roast of Beef

served with Yorkshire pudding and a red wine jus

Beef Wellington

served with roasted vegetables, a gratin of potatoes and a red wine gravy

Roast Leg of Lamb

infused with garlic and rosemary

Roast Pork

Stuffed with sage and thyme and served with apple sauce

Roasted Stuffed Chicken Breast

Stuffed with mushrooms, leeks and bacon

Paupiettes of Sole

Stuffed with a spinach mousse

Baked Salmon

Cooked in foil served with a Hollandaise sauce

Sea Bass

Grilled with a red pepper and sun-dried tomato sauce

Vegetarian Options

Aubergine Masala

In a coconut sauce

Wild Mushroom Resotto

With oven-roasted vegetables

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Desserts

Banoffi Pie

With fresh custard

Crème Brulee

With a sugar crust and fresh berries

Poached Pears

And fresh cream

Tarte Au Citron

with fresh cream

Summer Puddings

with fresh berries and cream

Pear and Almond Torte

And vanilla bean ice cream

Warm Apple & Rhubarb Crumble

with a Proper Homemade Custard!

Dark Chocolate Cake with Fresh cream

And red berries

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Our menus are based on a five course meal – based on a selection of two entrees, sorbet, a choice of two main courses, two desserts and tea, coffee/chocolates. Vegetarian options and any other dietary requirements can be catered for on request.