Keswick Park Hotel
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Menu
Roasted Root Vegetable Soup.
Ravioli of Braised Rabbit, Chestnuts, Artichoke & Smoked Bacon Velouté.
Twice Baked Goat's Cheese & Nettle Soufflé.
Roasted Wood Pigeon, Confit Leg, Beetroot Compote, Ceps & Pancetta.
Potted Smoked Mackerel Rillettes with Vine Tomato Chutney & Toasted Brioche.
Glazed Slow Roast Belly of Pork, Pickled Beansprouts, Chilli & Goji Berry, Caramalised Heritage Carrots & Crackling.
Canon of Herdwick Lamb, Sweetbread & Fennel Pudding, Shallot & Thyme Rosti & Lamb Jus.
Fillet of Venison, Huntsman Sauce, Celeriac Dauphinoise, Wild Boar Sausage, Pear & Parsnip Purée.
Grilled Halibut, Confit Spring Onions, Prawn Dumpling, Oyster Mushroom, Scallion & Chestnut Broth.
Pumpkin & Ricotta Tart with Kale & Cranberry Salad & Beetroot Chutney.
Bryson's lakeland plum bread & butter pudding with homemade rum & raisin ice cream.
Sticky figgy pudding with warm vanilla sauce.
Raspberry & white chocolate crème brûlée with cinnamon shortbread.
Selection of local cheeses & homemade chutneys.
Roasted Root Vegetable Soup.
Ravioli of Braised Rabbit, Chestnuts, Artichoke Smoked Bacon Velouté.
Twice Baked Goat's Cheese Nettle Soufflé.
Roasted Wood Pigeon, Confit Leg, Beetroot Compote, Ceps Pancetta.
Potted Smoked Mackerel Rillettes with Vine Tomato Chutney Toasted Brioche.
Glazed Slow Roast Belly of Pork, Pickled Beansprouts, Chilli Goji Berry, Caramalised Heritage Carrots Crackling.
Canon of Herdwick Lamb, Sweetbread Fennel Pudding, Shallot Thyme Rosti Lamb Jus.
Fillet of Venison, Huntsman Sauce, Celeriac Dauphinoise, Wild Boar Sausage, Pear Parsnip Purée.
Grilled Halibut, Confit Spring Onions, Prawn Dumpling, Oyster Mushroom, Scallion Chestnut Broth.
Pumpkin Ricotta Tart with Kale Cranberry Salad Beetroot Chutney.
Bryson's lakeland plum bread butter pudding with homemade rum raisin ice cream.
Sticky figgy pudding with warm vanilla sauce.
Raspberry white chocolate crème brûlée with cinnamon shortbread.
Selection of local cheeses homemade chutneys.
Roasted Root Vegetable Soup.
Ravioli of Braised Rabbit, Chestnuts, Artichoke & Smoked Bacon Velouté.
Twice Baked Goat's Cheese & Nettle Soufflé.
Roasted Wood Pigeon, Confit Leg, Beetroot Compote, Ceps & Pancetta.
Potted Smoked Mackerel Rillettes with Vine Tomato Chutney & Toasted Brioche.
Glazed Slow Roast Belly of Pork, Pickled Beansprouts, Chilli & Goji Berry, Caramalised Heritage Carrots & Crackling.
Canon of Herdwick Lamb, Sweetbread & Fennel Pudding, Shallot & Thyme Rosti & Lamb Jus.
Fillet of Venison, Huntsman Sauce, Celeriac Dauphinoise, Wild Boar Sausage, Pear & Parsnip Purée.
Grilled Halibut, Confit Spring Onions, Prawn Dumpling, Oyster Mushroom, Scallion & Chestnut Broth.
Pumpkin & Ricotta Tart with Kale & Cranberry Salad & Beetroot Chutney.
Bryson's lakeland plum bread & butter pudding with homemade rum & raisin ice cream.
Sticky figgy pudding with warm vanilla sauce.
Raspberry & white chocolate crème brûlée with cinnamon shortbread.
Selection of local cheeses & homemade chutneys.
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