Mouth watering Menus
View our menu samples:
This is a selection of our menus. If you have special dietary requirements please advise us and we will pleased to accommodate you. You may like to make your evening meal even more pleasurable by booking a hotel room for the night!
Typical Riverside Restaurant Menu
Summer Minestrone with Basil Pesto and Parmesan
Pressed Terrine of Duck Confit, Toulouse Sausage and Pork Belly with Trompette Mushrooms and White Bean Vinaigrette (supp £2.00)
Salad of Garstang Blue, Roast Apricots, Pine Nuts and Wild Rocket
Salmon Gravadlax with Blue Swimmer Crab Cake, Citrus Fruits and Tarragon Sauce Vierge (supp £3.00)
Warm Salad of Red Mullet and Nicoise Vegetables with Black Olive Tapenade and Sardine Vinaigrette
Fillet of Cumbrian Beef with Wild Mushrooms, Young Vegetables, Madeira and Summer Truffle Sauce (supp £5.00)
Pan Fried Mackerel with Slow Cooked Ham Hock, Braised Lentils, Fondant Potato and Red Wine Vinegar Dressing
Corn Fed Chicken with Fennel, Gnocchi, Steamed Leeks and Tarragon Infused Chicken Veloute
Potato Dumplings with Goats Cheese, Spinach and Black Pepper Sauce, Green Salad and Fresh Parmesan
Crisp Skinned Sea Bass with Pea Risotto, White Asparagus, Wabberthwaite Ham and Watercress Sauce (supp £3.00)
Rump of Lamb Baked in Moroccan Herbs with Chick Pea Puree, Preserved Lemon, Cumin Carrots and Harissa
Orange and Rosemary Pudding with Caramelised Oranges and Vanilla Custard
Cumbrian Cheese Plate with Biscuits, Celery and Grapes
Chocolate Parfait with Walnut Ice Cream and Candied Fruits
Raspberry Clafoutis with Lemon Scented Mascarpone
Fresh Fruit Rice Conde with Lemongrass, Star Anise and Lime
Typical Sunday Lunch
Mulligatawny Soup with Coriander Yoghurt
Potted Crab with Watercress and Lemon Salad, Warm Melba Toast
Coarse Terrine of Pork with Gherkins and Cumbrian Chutney
Salad of Greek Feta, Roast Vine Tomatoes, Olives and Tapenade Crostini
Roast Sirloin of Beef with Yorkshire Pudding
Herb Roasted Chicken with Sage Stuffing and Bread Sauce
Baked Haddock with Creamed Leeks and Grain Mustard Sauce
Indian Masala of Aubergine, Spinach and Potato with Fragrant Rice
Apple and Cinnamon Crumble with Custard
Cumbrian Cheese with Biscuits and Celery
Red Wine Poached Pear with Roquefort and Walnuts
Vanilla Crѐme Brulee with Italian Biscuits 
“Dolly Blue” Bar Snacks
| Mutton, Vegetable and Pearl Barley Soup with Warm Bread | £4.25 |
| Warm Squid, Potato and Chorizo Salad | £5.25 |
| Cured Ham with Figs, Rocket and Celeriac Remoulade | £4.95 |
| Buffalo Mozzarella with Roast Pepper and Olive Salad | £4.50 |
| Beef and Carrot Stew with Dumplings and Bubble and Squeak | £12.50 |
| Rib Eye Steak with Classic Grill Garnish and Thick Cut Chips | £16.50 |
| Fried Hake and Chips with Mushy Peas, Brown Bread and Tartare Sauce | £11.95 |
| Cumbrian Ploughman’s with Pickles, Chutney and Bread | £8.50 |
| Corned Beef Hash with Fried Eggs and Tomato Ketchup | £8.95 |
| Cajun Spiced Chicken with Caesar Salad | £10.95 |
| Potato Gnocchi with Tomato, Capers, Parmesan and Basil | £8.50 |
| Lemon Posset with Blackcurrant Sorbet | £4.25 |
| Cumbrian Cheese Plate | £5.25 |
| Eton Mess | £4.25 |
| Warm Apple Tart with Vanilla Ice Cream | £4.95 |
Here are the recipes of two of our desserts which you may like to prepare at home.
Recipe for Caramelised Trinity Cream
Four Portions:
8 Egg Yolks
75g Caster Sugar
600ml Double Cream
Bring the cream to a boil and reduce by a third, leave to chill.
Take one tablespoon of the sugar and mix with the egg yolks, add the cream and stir well. Return to the pan and cook gently, stir constantly and do not allow it to boil. Once the mixture coats the back of the spoon remove from the heat. Divide between four ramekins and refrigerate once cool.
Use the remaining sugar to cover the surface in an even layer. Caramelise the top with a blow torch or under a very hot gill.
Lemon Posset with Blackcurrant Sorbet
Serves six.
For the Posset:
140g/5oz Caster Sugar
500ml/18fl oz Double Cream
Juice of two large lemons
Add the sugar to the cream and bring slowly to the boil, simmer for three minutes, remove from the heat and stir in the lemon juice.
Pour into six suitable glasses or bowls, allow to cool before refrigerating for at least four hours.
Blackcurrant Sorbet:
500g Blackcurrant Puree
85g Glucose
100g Sugar
350g Water
Juice of one lemon
Combine water, glucose, sugar and lemon and boil. Remove from the heat and leave to cool. Stir in the fruit puree and pass the mixture through a fine sieve. Place in an ice cream/sorbet machine and churn according to the manufacturer’s instructions.
To serve, remove the posset from the fridge, top with a ball of the sorbet, serve with shortbread or Italian biscotti.
