The Windermere Main Menu

TWO COURSE £28.00

THREE COURSE PLUS COFFEE £31.00

Dinner inclusive resident’s supplements apply and will be charged to your final bill.

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VEGETABLE MINESTRONE SOUP

A healthy soup, based on an Italian classic packed with greens, asparagus, leeks, courgette, celery, pea & broad beans topped with fresh basil.

(VE, GF)

DUCK AND CHICKEN TERRINE

Local duck and free range chicken layered and scented with sour cherries and pistachio kernels. Wrapped in streaky bacon and served with seasonal baby leaf and radish salad and toasted sour dough. (N)

PRAWN AND CRUSHEDAVOCADO COCKTAIL

A classic British starter simply served in a coupe of shredded baby gem and bound in Marie rose sauce sprinkled with cayenne pepper. Served with brown bread and lemon and lime slices.

“SOUFFLÉ SUISSESSE” TWICE BAKED SWISS CHEESE SOUFFLE

Cooked with spinach and double cream, served with crispy sour dough. (V)

CLASSIC GRAVADLAX

Local salmon cured in the traditional way with sea salt, dill and pepper. Served with toasted rye bread and a pickled salad of cucumber, radish, spring onions and coriander.

(£4.00 supplement)

CRISPY WHITE QUINOA CAKES

Quinoa seasoned with Eastern spices, lemon peel and parsley. Lightly fried to golden brown and served on a baby tomato, courgette and chickpea salad, drizzled with balsamic vinaigrette. (V, VE, GF)

(Available as a main with fries)

Mains

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VEGETABLE MINESTRONE SOUP

TRADITIONAL BRITISH FISH, CHIPS AND MUSHY PEAS

Deep fried beer battered Haddock, with thick cut chips, crushed peas, and fennel and caper salsa.

BEEF WELLINGTON

Perfectly cooked beef fillet (8oz) with flaky puffed pastry, wild mushrooms, watercress emulsion, fondant potato, turned carrots and a red wine reduction sauce.

(£8.00 supplement)

“COQ AU VIN”

Sous vide chicken breast and roasted chicken legs with sticky red wine, baby onions, mushrooms, pancetta and baby carrots. Served with new potatoes and steamed broccoli tips.

(GF)

PAN FRIED FILLET OF SALMON

Served simply with charred asparagus, cauliflower puree, toasted almonds and boiled new potatoes. (GF, N)

MUSHROOM & CASHEW NUT WELLINGTON

Spiced cherry tomato sauce, wilted greens, fondant potato.

(V, N)

SPINACH, SWEET POTATO AND CHICK PEA CURRY

Served with pilaf rice, naan bread and mango chutney.

(V, VE)

Something Sweet

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LOW WOOD BAY FAMOUS STICKY TOFFEE PUDDING

Butterscotch sauce and vanilla ice cream.

(V) (Available GF, VE)

MILK CHOCOLATE DELICE

Malted barley crisp and cinder toffee ice cream.

(GF)

LEMON MERINGUE TART

Summer berries coulis & gin & tonic sorbet.

(V)

RHUBARB AND COCONUT MILK PANACOTTA

Black treacle ice cream and crystalized ginger.

(GF, V)

LOCAL ARTISAN CHEESE PLATTER

A selection of three artisan cheeses and water biscuits with homemade chutney, grapes and celery. (V)

(£3.00 Supplement)

NORTHERN BLOCK ICE CREAMS

Bourbon Vanilla, Peanut Chip, Strawberry Yuzu, Chocolate Orange Blossom, Caramel & Sea Salt. (VE)

COFFEE OR TEA

Coffee or Tea is available at the table and accompanied by Low Wood Bay chocolates.

(£3.00 Supplement)

 

DINNER INCLUSIVE DINERS: Residents on a dinner inclusive special offer are entitled to £31.00 allowance towards food per person.

Any additional spend will be charged accordingly and shown as a supplement on your final bill.

V - Vegetarian N - Nuts VE - Vegan GF - Gluten Free

Prices are inclusive of VAT charged at the current rate. Before ordering please speak to our staff if you have a food allergy or intolerance.