Dinner at The Villa
STARTERS
Flookburgh potted shrimps served warm with seasonal leaves, rocket and garlic aioli, fresh lime and toasted brioche.
Cartmel oak smoked salmon on a bed of dressed lettuce leaves finished with mini capers, saffron and lime vinaigrette, crème fraiche and caviar.
Capsicum pepper stuffed with spinach and goat’s cheese served with rocket pesto and a balsamic reduction. Homemade soup of the day served with fresh bread. Anti-pasto chorizo sausage, Milano salami, mortadella & Serrano ham, served on fresh Salad leaves, spiced olives and sundried tomatoes. Melon & prosciutto roulade with vanilla pod syrup & toasted pecan nuts, finished with elderflower sorbet. Corn fed duck liver and duck confit terrine, served with Damson chutney with toasted specialty bread.
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MAINS
Risotto rice balls stuffed with feta cheese and coated in a pesto crumb finished with spinach veloute sauce. Lightly pached Scottish salmon steak in a white wine, orange and saffron cream glaze with a salsa verdii. Seared and roasted local veal rosw steak finished with a wild mushroom and port wine sauce. Steamed fillet of sea bass coated in Montreal pepper with a cramalised lemon grass & Noilly prat cream and caviar. Griddled chicken breast served with an asparagus and pistachio nut cream sauce. Roast lamb rump steak from the Cumbrian fells served with a shallot, marsalla & red currant jus. Oven baked Aubergine stuffed with spinach and herb cream topped with a parmesan crust. Holker Hall venison steak served with local smoked black pudding and a black cherry and madeira wine glaze. Cumbrian "fellbred" fillet or rib eye steak served with grilled mushroom and tomato and a choice of black pepper, blue cheese or Diane sauce. We have alternative dishes we can prepare if you are a vegetarian, please ask.
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DESSERTS
Dark chocolate and baileys torte with a cinnamon creme Anglaise. Vanilla pod creme brulee served with a white chocolate biscuit. Applegarth sticky toffee pudding drizzled with butterscotch sauce with clotted cream ice cream. Red cherry, coconut and almond tart with damson sorbet and raspberry syrup.
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Mango and passion fruit posset topped with mango compote. Ice cream selection. Selection of cheeses- Blendale blue, cobble tasty, Holker smoked stilton, Cumberland mature cheddar & Crofton, served with cheese biscuits, celery, pecan nut and grapes. - - - - -
Tea or Coffee with homemade petit fours.
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Two Course Dinner £29.95
Three Course Dinner £34.95
Steak supplements
Rib eye £6.50
Fillet £8.50
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Applegarth Villa |
     
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  This project is supported by the Rural Development Programme for England, for which Defra is the Managing Authority, part financed by the European Agricultural Fund for Rural Development: Europe investing in rural areas. |
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