The Windermere | Group Menu

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Group Menu

 

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STARTERS

BEETROOT CARPACCIO
rocket & pine nut salad with apple & honey dressing, goats cheese bonbons (V) (N)

“W” TWICE BAKED SMOKED HADDOCK SOUFFLÉ
gratinated with Lancashire Creamy, cream sauce, sour dough

“W” PRAWN AND CRAYFISH COCKTAIL
prawn & crayfish in a cocktail sauce, avocado mousse, semi dried cherry tomatoes and radish shavings

HAM HOCK TERRINE
piccalilli relish, watercress, garden pea & mint salad, mini hovis loaf

TUSCAN WHITE BEAN SOUP
Pistou sauce with mini hovis loaf (V) (VG) (GF) (N)

 

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MAIN COURSES

“W” STEAK FRITES
pan fried rump steak in garlic served with rosemary salt fries, Café de Paris butter (N)

VEN BAKED SALMON
wrapped and served with confit cherry tomatoes, fennel, pernod (GF)

BELLY PORK
sticky belly pork, steamed bao buns with pickled vegetable, toasted shallots, coconut, peanuts and crackling (N)

CHICKEN BREAST SCHNITZEL
in panko crumb, pan-fried, burnt lemon and Waldorf slaw (GF) (N)

GNOCCHI
spiced Napoli sauce topped with shaved parmesan (V) (N) All mains are served with family service seasonal vegetables and potatoes

 

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DESSERTS

RASPBERRY CRÈME BRULEE
almond biscotti (N)

LEMON TART
crème fraîche (N)

FROZEN BERRIES
jug of hot white chocolate sauce

LOW WOOD BAY FAMOUS STICKY TOFFEE PUDDING
toffee sauce and vanilla icecream

YARDE FARM ICE CREAM
vanilla and strawberry (GF)

 

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V – Vegetarian VG – Vegan GF – Gluten free
Please speak to our staff if you have a food intolerance or allergy.

11.05.2021

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