DALE HEAD HALL – DINNER MENU
HOME CURED GRAVADLAX WITH CHIVE AND POTATO SALAD WITH SWEET MUSTARD AND DILL DRESSING
OR
COUNTRY STYLE PORK TERRINE WRAPPED IN PARMA HAM SERVED WITH A RAISIN DRESSING -O-O-O - LENTIL AND PANCETTA SOUP
OR
FROSTED GLASS OF GRAPEFRUIT SORBET -O-O-O- ROAST BEEF SERVED WITH YORKSHIRE PUDDING, ROAST POTATOES AND FINISHED WITH A RICH GRAVY
OR
PAN FRIED FILLET OF BORROWDALE TROUT WITH HONGROISE POTATOES AND PRAWN PAELLA SAUCE OUR VEGETABLES THIS EVENING ARE:
PANACHE OF SEASONAL VEGETABLES -O-O-O - TREACLE AND PECAN TART WITH NUTMEG CREAM
OR
LEMON AND RASPBERRY SYLLABUB WITH HAZELNUT SHORTBREAD
OR
CHOICE OF DALE HEAD HALL ICE CREAMS
OR
SELECTION OF FOUR ENGLISH CHEESES
(CHEESE TAKEN AS AN ADDITIONAL COURSE - £5.00 SUPPLEMENT) -O-O-O- CAFÉTIERE OF FRESHLY GROUND COFFEE OR TEA AND OUR HAND MADE CHOCOLATE SWEETMEATS
DALE HEAD HALL – DINNER MENU
DALE HEAD CAESAR SALAD WITH CROUTONS, QUAIL EGGS AND PARMESAN SHAVINGS
OR
PEPPERED BEEF ON MARINATED VINE TOMATO SALAD WITH HORSERADISH DRESSING -O-O-O - CREAM OF WATERCRESS SOUP
OR
FROSTED GLASS OF PINK CHAMPAGNE SORBET -O-O-O- GUINEA FOWL DUO; ROAST BREAST FILLED WITH PANCETTA AND HERB FARCE, AND CONFIT DUCK LEG SERVED WITH CHUNK POTATOES AND A SHALLOT
OR
PAN FRIED SKATE WING WITH PARSLEY, NEW POTATOES AND A BROWN BUTTER & CAPER SAUCE OUR VEGETABLES THIS EVENING ARE:
CARROTS WITH LEMON AND PARSLEY & BROCCOLI AND ALMONDS -O-O-O - VANILLA RICE PUDDING WITH POACHED PRUNES AND ALMAGNAC
OR
ICED RHUBARB AND PEAR TERRINE WITH DARK CHOCOLATE SAUCE
OR
CHOICE OF DALE HEAD HALL ICE CREAMS
OR
SELECTION OF FOUR ENGLISH CHEESES
(CHEESE TAKEN AS AN ADDITIONAL COURSE - £5.00 SUPPLEMENT) -O-O-O- CAFÉTIERE OF FRESHLY GROUND COFFEE OR TEA AND OUR HAND MADE CHOCOLATE SWEETMEATS
DALE HEAD HALL – DINNER MENU
MEDITERANEAN CRAB & PRAWN TART WITH YOGHURT RAITA
OR
CHEESE FRITTERS WITH PORT SAUCE -O-O-O - ROAST TOMATO SOUP WITH PESTO
OR
FROSTED GLASS OF GRAPEFRUIT SORBET -O-O-O- ROAST BREAST OF MAGRET DUCK WITH DELMONICO POTATOES & CASSIS SAUCE
OR
PAN FRIED SUPREME OF SALMON SAUTÉED POTATOES WITH BÉARNAISE SAUCE OUR VEGETABLES THIS EVENING ARE:
HONEY ROAST PARSNIPS & SESAME FINE BEANS -O-O-O - BREAD & BUTTER PUDDING WITH CHOCOLAT PARFAIT
OR
CARAMELISED BANANA & BAILEYS MOUSSE WITH PINEAPPLE SYRUP
OR
CHOICE OF DALE HEAD HALL ICE CREAMS
OR
SELECTION OF FOUR ENGLISH CHEESES
(CHEESE TAKEN AS AN ADDITIONAL COURSE - £5.00 SUPPLEMENT) -O-O-O- CAFÉTIERE OF FRESHLY GROUND COFFEE OR TEA AND OUR HAND MADE CHOCOLATE SWEETMEATS
DALE HEAD HALL – DINNER MENU
GRILLED GOATS CHEESE WITH ROCKET AND ROAST BEETROOT DRESSING
OR
WARM SPICED BREAST OF PIGEON ON CONFIT ARTICHOKE FINISHED WITH A SHERRY DRESSING -O-O-O - CREAM OF CAULIFLOWER SOUP WITH STILTON CREAM
OR
FROSTED GLASS OF ORANGE SORBET -O-O-O- ROAST BEST END OF SALT MARSH LAMB ON GARLIC MASH WITH TAPENADE SAUCE
OR
PAN FRIED FILLET OF SEA BASS ON PARSLEY CRUSHED POTATOES WITH TOMATO RAGU OUR VEGETABLES THIS EVENING ARE:
SUGAR SNAP PEAS WITH GINGER & OLIVE OIL LEEKS -O-O-O - WARM RICH DARK CHOCOLATE TART WITH ORANGE CARAMEL SYRUP
OR
ICED LAVENDER & HONEY TERRINE WITH POACHED RHUBARB
OR
CHOICE OF DALE HEAD HALL ICE CREAMS
OR
SELECTION OF FOUR ENGLISH CHEESES
(CHEESE TAKEN AS AN ADDITIONAL COURSE - £5.00 SUPPLEMENT) -O-O-O- CAFÉTIERE OF FRESHLY GROUND COFFEE OR TEA AND OUR HAND MADE CHOCOLATE SWEETMEATS
