Dinner & Post knott Lodge



22nd Febuary 2025

Hussan has Organised

a Private chef  for you

The Menu

The Start of something Wonderful

Starters

Spicy king prawn lolipops

Marinated kingprawns on sticks

Beansprouts and sweetchili mayonaise

rocket and dill salad.

Pan-fried Wild Mushrooms and Soft Poached Duck Egg

Pan-fried Cumbrian Wild Mushrooms ,topped with a soft poached Duck Egg, Cumbrian wild garlic butter

 dash of cream, drizzed with white truffele oil.

Roasted Vegetable and Goats Cheese Tart

 (V)(without cheese)
Roasted Med Vegetable and Goats Cheese Tart, served with a choice of vegetarian or vegan cheese. Accompanied by rocket, seared cherry tomato salad, and a balsamic paint.

Mains

The Confit Shoulder of Lamb

This is a signiture dish of mine , ive cooked this plate of food for over 20 years and it just keeps getting better,

its cooked for over 20 hours , i serve it with my take on Vichy carrot , Black pepper buttered mash

just a few more vegtables

Pan-fried Chicken with Truffle

Experience culinary bliss with our pan-fried chicken, infused with white truffle butter and a red wine and truffle sauce. Served with seasonal vegetables and

 creamed potatoes.

Pan-fried Sea Bass
pan-fried sea bass, accompanied by prawns, mussels, Yorkshire asparagus, sweet carrot, kale, samphire, and a garlic and white wine cream sauce.

Desserts

Sticky Toffee Pudding
Indulge in sweetness with our delectable Sticky Toffee Pudding, drizzled with butterscotch sauce and served with your choice of cream or ice cream for the perfect ending to your meal.

Chocolate Orange Fudge Cake

Orange curd , Sponge , sticky dark chocolate fudge

Served with frozen berries and cream

Lemon Tart

Lemon sherbert brulee , sweetcrust pastry

chantilly cream with strawbs