Ian and Annie wedding Dinner

Ian and Annie have Organised

a Private chef  for you

The Menu

The Start of something Wonderful

Starters

Spring Tomato and Tarragon Soup

fresh tomatoe passata and crushed tarragon

Dash of creme fraiche

Our own crusty loaf

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.

Moules Marinare
Local irish Mussels steamed in white wine and fresh garlic, enhanced with a dash of cream and butter. Served with crusty bread .

Mains Course

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

55-Day Salt Aged 10 oz Ribeye Steak
Treat yourself to the finest quality with our perfectly aged Ribeye Steak, sourced from Lowdale Farm. Served with roasted cherry tomatoes, flat portobello mushrooms, hand-cut chips, and your choice of peppercorn or Diane sauce.

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

Fresh fruit salad Meringue

fresh fruits , whipped cream

nested in sweet crunchy/chewey meringue

Topped with sour berry coulis