
E-mail: welcome@overwaterhall.co.uk

Dinner at Overwater

This is very special, and for many of our guests it is unquestionably the highlight of their stay. Adrian and his team cook with a passion, and make imaginative use of fresh, local produce wherever possible. Simply reading our six-course dinner menu is a delight!

Our food is truly excellent, as our many regular guests, both residents and non-residents, will affirm.

We do ask that a smart-casual dresscode be followed, which we hope will enhance the enjoyment of your meal.

SAMPLE DINNER MENU

STARTERS

Supreme of Wild Mallard pan fried with Juniper and Thyme,
served on a Spinach and Wild Mushroom Crouton with a
puree of Swede and a Damson and Kirsch sauce

...

Charentais Melon fanned on homemade Kiwi Fruit Sorbet,
served on a Strawberry coulis with a compote of Raspberries
glazed with a Passion Fruit sabayon

...

Gateau of locally smoked Chicken breast layered with Oak smokedOrganic Brie and Artichoke,
served on a salad of Quails Eggsand Asparagus
dressed with a Truffle Oil and Balsamic Vinaigrette

...

Rosette of Scottish Salmon home cured in Malt Whisky and Olive Oil with Capers,
Wholegrain Mustard and Coriander,
served with a salad of Cucumber, Olive and Tomato, sweet Red Pepper Oil

* * *

SOUP OF THE DAY

Cream of Carrot, Orange and Ginger

* * *

FISH COURSE

Cream Risotto of Prawns and Dill glazed withParmesan Cheese,
served with steamed Asparagus and a salad of Rockette and fresh Herbs

* * *

MAIN COURSES

Saddle of Thirlmere Venison pan fried in Cumbrian air dried Ham withWild Mushrooms,
served with grilled lakeland Lambs Haggis and
fondant Potato on a Port and Elderberry sauce

...

Supreme of Barbary Duck breast pan roasted with Maple Syrup
and cracked Peppercorns, served on a smoked Bacon Rosti
with mulled Pear and a Cassis sauce

...

Pan fried Tournedos of Beef Fillet glazed with Foie Gras,
served on a tartlet of Spinach and Tomato with a confit ofShallots,
Noisette Potatoes and a Marsala and Tarragon jus

...

Fillet of Sea Bass baked with a crust of fresh Herbs and Pine Kernels,
served on a Leek and Fennel Rosti with sauteed New Potatoes
and a sweet Red Pepper sauce

Fresh Vegetables and Potato dish of the Day

* * *

AND FINALLY…

A Choice of Homemade Desserts

* * *

A Selection of Cheeses from Cumbria

* * *

Coffee and Homemade Petit Fours

* * *

£42.50 per person including VAT

Please inform us when ordering if you suffer from any food allergies. Thank You.

Following media coverage of genetically modified foods and proposed legislation concerning these items, please be assured that we take every effort to ensure that our menu DOES NOT contain these products -BUT DUE TO POOR LABELLING LEGISLATION we cannot be sure.

“Cooking is like love. It should be entered into with abandon or not at all.”

Harriet van Horne