Rothay Manor Restaurant

The Rothay Manor restaurant is open every day for Breakfast, Lunch, Afternoon Tea and Dinner. Overlooking the gardens, it is bright and airy during the day and by night transformed into an intimate candle lit dining experience. In keeping with Rothay Manor’s long standing tradition, dinner tables are set in a classical style, with crystal glasses, silver cutlery, fine china crockery and linen napkins. The daily changing menu offers flavours from Cumbria and around the world. We pride ourselves on our freshly prepared and cooked menu with everything made on the premises. Where possible, all ingredients are sourced locally - bacon and Cumberland sausage from F.W Garside in Ambleside, fish from Morecambe and Fleetwood, game from Cartmel and Holker Hall, local cheeses and ethically sourced tea and coffee from Farrer’s of Kendal.

AA 1 Red Rosette

Breakfast £12.50 Lunch Soup £4.50 Sandwiches from £5.50 Light Dishes from £7.50 MainCourses from £12.50 Desserts from £5.50 Afternoon Tea £14 per person Dinner, including canapes, coffee and petit fours 2 courses £29.50, 3 courses £37.50

SAMPLE DINNER MENU HORS D’OEUVRES Scallops served on a celeriac & saffron purée with a herb & truffle oil Pan-fried chicken livers served on a parmesan mash with red onion gravy Trio of melon with Cumberland air-dried ham, fresh figs & port and ginger wine syrup (v) Goat’s cheese & basil pannacotta served on mixed leaves with red onion marmalade & toasted brioche (v) Cumbrian turkey, pork, juniper & peppercorn terrine with spiced kumquats Tagliatelle with flaked smoked salmon, asparagus, coriander & lemon in a cream sauce, topped with parmesan Cream of Wild Mushroom soup with goat’s cheeses croutons (v) or Pear Sorbet (v) MAIN COURSE Halibut steak baked and served with brown shrimps in a rosemary butter, leek and potato mash, asparagus and cherry tomatoes Vegetarian Lasagne, peppers, courgettes, carrots, tomatoes, garlic, herbs & lentils layered with lasagne in a cheese sauce, served with garlic bread and salad (v) Venison Cobbler, venison braised with wild mushrooms, shallots, herbs and Coniston Ale. Topped with mini herb scones,served with honey roast parsnips Grilled fillet of sea bass served on potato rosti with rocket leaves, courgette ribbons, crispy pancetta & saffron sauce Rolled fillet of plaice stuffed with a mousseline of salmon. Served with seasonal vegetables and a white wine sauce. Roast quail stuffed with leeks, grapes and pancetta served on potato mash with green beans, glazed carrots and a cream brandy sauce Duo of Cumbrian fell-bred lamb - a loin of lamb served medium-rare on braised red cabbage, and a roulade of slowly braised shoulder on potato mash served with seasonal vegetables and a lamb jus Vegetables form an integral part of the main dish. If you would prefer meat ’well-done’, or a plainer style for any dish, please ask when ordering. Dishes marked (v) are suitable for vegetarians. DESSERT Orange Creme Brulee, a creamy egg custard flavoured with Grand Marnier & orange, served with mixed berries and a tuille biscuit Champagne & Raspberry Jelly, a sweet jelly flavoured with Champagne and raspberries, topped with fresh raspberries and white chocolate ice cream Malva Pudding, a baked dark sponge flavoured with apricot jam and spices, served warm with spiced apricot compote, toffee sauce and vanilla ice cream White Chocolate Cheesecake, a biscuit base topped with creamy white chocolate cheesecake, garnished with dark chocolate truffles and a raspberry coulis Passion Fruit Pannacotta, a classic cream dessert flavoured with passion fruit, served with a raspberry coulis Apple & Vanilla Parfait, a creamy apple mousse flavoured with vanilla and frozen, served with a warm mincemeat tart CHEESE Stichelton Blue, a buttery, slightly spicy, blue-veined cheese made from unpasteurised milk Smoked Cumberland, a mild, firm, cheddar-type cheese, smoked locally Ribblesdale, a firm, moderate goat’s cheese Keldthwaite Gold, a soft cheese, hand made from the milk of Jersey cows