Lindeth-Howe.co.uk
致电预订: +44 (0)15394 45759
Englishالعربية中文(简体)FrançaisDeutschहिन्दी; हिंदीItaliano日本語PolskiEspañolاردو
到来 出发 成人 孩子们 提供代码
Add rooms at the next stage
_MG_9560 Petit Fours

Table D’Hote Menu

 Table d’hote menu
5 courses £46.50
 
Chef’s Complimentary Canapé
***
Amuse Bouche
***
Starters
 
Brawn, Pickled Onion & Parsley Terrine                                                               £8.25

Pineapple Textures, Poached Quail Egg, Purple Truffle Crisps

Beetroot & Horseradish Mousse                                                                                £7.95

Homemade Goats Curd, Compressed Watermelon, Sherry Vinegar Jelly

Pan Seared Wood Pigeon                                                                                              £8.25

Red Onion Tart, Raspberries, Granola

Soused Fillet of Gurnard                                                                                               £7.95

Escabeche Vegetables, Sesame Prawn Toast, Rhubarb Gel

A La Carte Menu

Cartmel Valley Oak Smoked Salmon (Supplement £3.25)                                £9.75

Smoked Salmon Bon Bon, Fennel & Radish Salad, Cucumber & Dill Sorbet

Lindeth Howe “Fish ‘n’ Chips” (Supplement £3.50)                                            £9.95

Masala Baked Monkfish, Crushed Pea’s, Salt & Vinegar Scraps

***
Mains
 
Braised Shoulder of Herdwick Hoggat, Pan Seared Lamb Chop              £23.50

Carrot & Anchovy Puree, Sautéed Greens, Black Olive Jus

 

Roast Breast of Cornfed Chicken, Confit Chicken Leg Pressing                £21.95

Hickory Smoked Mash, Poached Hens Yolk, Tarragon Jus

Pan Fried Fillet of Hake                                                                                             £21.95     

Confit Duck Leg Risotto, Pak Choi, Samphire, Liquorice

Grilled Fillet of Morecambe Bay Plaice                                                                  £22.95

Crushed Jersey Royals with Muncaster Crab, Brown Shrimp & Tomato Consommé

Asparagus & Pine Nut Ravioli                                                                                   £20.95

Wild Garlic Sauce, Pickled Shimeji’s, Crisp Leeks

A La Carte Menu

Pan Fried Cumbrian Fillet Steak (Supplement £6.50)                                      £28.50

Dauphinoise Potato, Artichoke Puree, Wild Mushrooms, Button Onion & Pancetta Jus

Side Orders £3.50

Roasted Heritage Carrots

Sautéed Green Beans

Steamed Jersey Royal Potatoes

Buttered Broccoli & Flaked Almonds

 
***
Desserts
 Lindeth Howe Sticky Toffee Pudding                         £7.50

Toffee Sauce, Caramelised Banana Ice Cream

Lemon Verbena Panacotta                                            £7.95

Poppy Seed Shortbread, Lemon Curd Ice Cream

Peanut Butter Parfait                                                     £7.95

Dark Chocolate Mousse, Raspberry Jelly, Toast Ice Cream

Poached Vanilla Meringue                                           £7.95

Marinated Strawberries, Champagne Sorbet

Chocolate & Orange Tart                                               £7.95

White Chocolate Cookies, Kendal Mint Cake Sorbet

Platter of Northern Cheese’s (Supplement £3.95)       £9.95

Smoked Eden Valley Brie, “How yer Father” Lancashire Cheese,

Black Dub Blue Stilton, Kidderton Ash Goats Cheese

Fruit Chutney, Biscuits, Homemade Chorley Cake

 
***
Dessert Wines

Chateau Laurette                                    100ml Glass                   £4.65

Banyuls Domaine Chapoutier              100ml Glass                   £5.25

Ports

Fonseca Guimaraens Vintage Port        50ml               £4.00

Kopke lbv Port                                              50ml               £4.50

Ramos Pinto 10 yr old Tawny                   50ml               £4.90

 Tea and Coffee

Coffee with homemade Petit Fours                            £3.25

(Not included in the inclusive price)

 
Specialist vegetarian Menu
Starters

 Heritage Carrot Salad

Beetroot, Cucumber, Crisp Crostini

Wild Mushroom Porridge

White Truffle Oil

Sautéed Fresh Gnocchi

Homemade Goats Curd, Parsley Emulsion

Mains

Creamy Vegetable Pithiver

Hickory Smoked Mash,  Root Vegetables

Asparagus Ravioli

Wild Garlic Cream Sauce

Beetroot & Spring Onion Risotto

Pickled Shimeji’s, Crisp Leeks