Starters

Helens smoked salmon and chive pate with wholemeal toast

Highland haggis pan fried with a fragrant whisky sauce

Field and forest mushrooms tossed in a tarragon cream sauce, served on a savoury crouton

Cumbrian farmhouse winter warming vegetable broth

Main Course

Beef wellington, prime british fillet steak, topped with chicken liver pate, baked in puff pastry, served with a burgandy wine sauce

Succulent roasted Lakeland lamb with a redcurrent and rosemary gravy

Fresh salmon fillet poached in white wine, topped with a light savoury crumble and a zesty orange sauce

Tender pork loin, pan fried in a creamy leek and stilton sauce

Roast winter vegetables, baked in filo pastry with a rich tomato and basil sauce

All served with seasonal vegetables and potatoes

Desserts

Rich chocolate and raspberry torte with double cream

Local Cumberland cheese with a slab of fruit cake

Helens sticky toffee pudding with double cream

Fresh ground coffee with petit fours