Sample menu

Brenda strives to use as much fresh local produce as possible and makes all her own bread, soups, sauces and puddings from basic ingredients and her own recipes.

The set dinner menu comprises :

An example of a Starter

	A galette of tomato and basil, topped with Cumbrian cured ham and cheese, served on a bed of rocquette A soup of carrot flavoured with fresh ginger and limes A paté of salmon wrapped in smoked salmon garnished with fresh dill and salmon caviar and served with mixed leaves A twice - baked cheese - souffle with leaves.

An example of a Main Course

	A fillet of fresh organic salmon served on a bed of mixed basmati and wild rice and garnished with a white wine sauce of asparagus, prawns and a dash of Pernod. A seared breast of prime duckling served with a sauce of fresh cherries, mint and red wine. Tranches of pork tenderloin filled with pistachio nuts and apricots, wrapped in bacon and served with a fresh sage and cider cream sauce. A fresh fillet of sea bass served on a bed of aubergine with sauce antiboise.

Examples of Puddings

	Pear and amaretti tart served with pear liqueur cream and / or ice cream. Chocolate and pecan nut pudding served with a butterscotch sauce and cream. Warm buttercake served with plums poached in fresh orange juice and flambéed with Irish whiskey. Gooseberry and elderflower crumble served with elderflower sorbet or custard. Each day there will be a choice of lighter puddings such as tropical fruit salad, fresh mixed berries or mousses.

NB. By prior arrangement, vegetarian options can be prepared and most special dietary needs or dislikes can be catered for.

The dining room is non-smoking as is the whole establishment.

Hazel Bank holds a residential and restaurant license and keeps a wide ranging choice of wines from around the world with a good cross section of grape varieties and prices to suit all pockets

 RedRosette for fine food                   Top food award    


         Two Dining awards  (2002 - 2006)