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Dinner is very special, and undeniably one of the highlights of any stay at Overwater Hall. Adrian and his team use the finest quality ingredients and make imaginative use of fresh, local produce wherever possible: Barley Bridge Fell Lamb is teamed with Lakeland Hill Lambs Haggis; Cumbrian-reared Gloucester Old Spot Pork is roasted with herbs from the garden and served with the Belly, braised, and a Ham Hock Terrine; Cumbrian Beef Fillet features every night in various guises; and Thirlmere Venison is accompanied by Wood Pigeon and a Rabbit Pie.
Simply reading the menu is a delight!
SAMPLE MENU
Quail pan roasted with Thyme and Orange smoked Bacon Rosti, honeyed Shallots, Elderberry jus
Saffron Mussel Soup Freshly steamed Solway Mussels in a rich Saffron Veloute
Terrine of Conit of Duck and Maize-fed Chicken with Foie Gras toasted Herb Brioche, Plum Chutney and baby Herb Salad
Tasting of Organic Salmon Smoked with Stilton Rarebit, cured in Malt Whisky, Terrine in Herb Crust, Sorbet
King Scallop on Black Pudding with roast Pork Belly on Herb Mash Spiced Apple Compote, Damson jus
Melon Trio Fanned on Raspberry Coulis with Pearls in Champagne Jelly and a Sorbet with Mint; Tuile Basket with Berry Compote
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Fish Pie: Salmon, Sole, Prawns and smoked Haddock simmered in a Parsley veloute, topped with a Potato puree and glazed with Emmental, served with crushed minted Peas
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Fillet of Beef Wellington Baked in puff pastry with Spinach and Wild Mushrooms, honey-roasted Root Vegetables, Herb Fondant Potato, Madeira jus £2.50 supplement
Loin of Cumbrian Fell Lamb Pan roasted with Beetroot, Garlic Mash, Vanilla Sweet Potato Puree, Gateau of Lamb Shoulder, Redcurrant jus
Saddle of Venison Pan fried with Juniper on a Pancetta Rosti, Supreme of Pigeon on Parsnip Puree, Rabbit Pie, Hedgerow jus
Gressingham Duckling in Cumbrian Air-Dried Ham with Foie Gras Savoy Cabbage, Confit Duck Leg, Pommes Anna, Cassis Sauce
Pan fried Halibut on crushed New Potatoes Solway Crab, King Prawn Tortellini, roasted Asparagus and Artichoke, Tomato Veloute
Grilled home dried Tomato Polenta Cake with Pecorino Cheese Spinach, Confit Garlic, Wild Mushrooms, Herb Olive Oil
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Choice of Homemade Desserts
or
A Selection of Cheeses from Cumberland and Westmorland
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Coffee and Homemade Petit Fours
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£45.00 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.
“The local wine, a dinner at your friends' house, and music performed by amateurs are three things to be equally dreaded.”
Grimod de la Reynière (1758-1838)
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