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Sample Menus

In this document you will find sample menus of all of our meals. Dinner is an important part of the Gilpin experience, and most of our resident guests dine with us every night. It's hard to place a label on the food. The cuisine is classically based yet thoroughly modern, with emphasis on the use of local produce. It's imaginative without being silly, and is prepared and served with a great deal of care. There is one restaurant but four dining rooms, each with it's own character and style. Some guests have their special preferences, whilst others prefer a nightly change in scenery. Every table has fresh flowers, candles at night, crisp white linen, fine china and glass, and gleaming silver. Friendly and attentive staff provide perfect service, without being pompous. Our wine list features over 200 wines from 13 countries. It is built on interest rather than ancient vintages at astronomic prices. Our house wines are excellent quality and value. We are open to residents and non-residents for all meals, on every day of the year breakfast, lunch, light lunches, morning coffee, afternoon tea, dinner... or just come in and have a look around!

www.gilpinlodge.co.uk

Breakfast
Described by the Sunday Telegraph as "a sybaritic feast", breakfast is as carefully prepared and served as any other meal at Gilpin Lodge. It is a leisurely affair, with exquisite food served to you at the table (or to your room), and is a perfect opportunity to enquire about things to see or do.

Drinks

Coffee and Tea cafetire of Farrers coffee (or decaffeinated) english breakfast tea (or decaffeinated) lapsang souchong, darjeeling, assam, earl grey, green tea, fruit infusions

Fruit Juices orange, grapefruit, cranberry, tomato, apple or pineapple

www.gilpinlodge.co.uk

Breakfast
Starters

Florida Cocktail grapefruit, orange, lime granit Yoghurt plain or with spiced pear and apple Bircher Muesli muesli, fresh fruit, natural yoghurt, honey Cereals cornflakes, bran flakes, all-bran, special k, weetabix, shredded wheat or rice krispies

Melon several melons, cumbrian air dried ham Stewed prunes infused with earl grey tea Apricot and prune compote perhaps with yoghurt Real Scottish porridge with picknmix garnishes

www.gilpinlodge.co.uk

Breakfast
Main Course

The Gilpin Lodge Full English Breakfast crispy bacon, free range fried egg, sausage, grilled tomato, mushrooms black pudding and rosti (or any kind of eggs) Vegetarian Full English Breakfast cassoulet of beans, free range fried egg, vegetarian sausage, grilled tomato, mushrooms and rosti (or any kind of eggs) Canadian style pancakes pancakes, crispy bacon, maple syrup Omelette gruyre cheese, sage Cumbrian rarebit mature lancashire cheese, locally dry-cured bacon, pear chutney, free range fried egg

Grilled Manx kippers grilled kippers, parsley butter Free range scrambled eggs free range scrambled eggs, scottish smoked salmon Free range eggs Benedict free range eggs, hollandaise, local ham or Scottish smoked salmon Smoked haddock with poached eggs locally smoked haddock, free range poached eggs, spinach, chive hollandaise Cumbrian gammon cold gammon, sourdough toast, free range eggs (any style) or a selection of cheeses

Toast & Pastries


Granary and white toast with marmalade, preserves and honey Croissants and Danish pastries served after the main course

www.gilpinlodge.co.uk

Lunch
The lunch menu can be enjoyed in the lounge, bar or terraces, or in the restaurant for a more formal meal. As lunch slips into the afternoon, recline in the comfort of the lounges, or take a gentle amble around the beautiful gardens.

Lunch

TOMATO Pressed terrine of plum tomatoes, soft goats' cheese, gazpacho dressing CRAB Salad of Cornish crab, mustard mayonnaise, soft boiled quails eggs LAMB Lamb sweetbreads, spinach cannelloni, rosemary cream SEA BASS Pan-fried fillet line-caught sea bass, hand-dived Scottish scallop, basil potato pure, virgin olive oil dressing

PORK Roast loin and slow cooked belly of Lyth Valley rare breed pork, sage gnocchi, Bramley apple pure VEAL Roasted loin Cumbrian pink-raised veal, spinach, saffron risotto CLASSIC SANDWICHES Egg and cress, mature cheddar, Scottish smoked salmon, or Cumbrian beef

Lunchtime Dessert
SOUFFL Praline souffl, hazlenut biscuits, caramel ice cream [please allow 20 minutes] CHOCOLATE Dark chocolate fondant, Baileys ice cream, ARMAGNAC Caramelised rice pudding, Agen prunes, prune and Armagnac parfait CHEESE The cheese plate

www.gilpinlodge.co.uk

Dinner
The cuisine is modern English with an emphasis on the finest fresh seasonal produce - much from within the National Park - beautifully presented without unnecessary fuss. There are four separate dining rooms, each with its own character and style, as well as the lounge, bar and terraces, and guests are invited to browse over 200 wines in the walk-in wine cellars, where the team are on hand to offer friendly advice. The dinner menu comprises 5 courses and canaps, where the Russell Plowman blends traditional English flavours in a light, imaginative way using both classic and modern cooking techniques. Please advise us of any dietary needs, allergies or if you prefer plainer prepared dishes. Everything can be cooked in your preferred way. Our Sommelier Ziggy Grinbergs has carefully matched wines to go with each dish as you will see below, and he also invites you to wander into the walk-in wine cellars where you can browse over 200 wines. He and the rest of the bar and restaurant team are always glad to offer friendly advice. 58.00 PER PERSON FOR 5-COURSES, CANAPS & VAT, EXCLUDING SUPPLEMENTS 3.50 PER PERSON FOR COFFEE & PETITS FOURS WINES BY THE GLASS WITH STARTERS & MAIN COURSES ARE SERVED IN 175ML MEASURES DESSERT WINES , MADEIRAS & PORTS ARE SERVED IN 125ML MEASURES

www.gilpinlodge.co.uk

Dinner
STARTER

CHEFS PRE STARTER _______ SOUP Freshly made soup of the day SCALLOPS Pan fried Celtic scallops, pea and ham risotto, chive oil SALMON Loch Duarte organic salmon, seaweed, cauliflower and horseradish pure RAREBIT Twice baked Cumbrian rarebit souffl, fruit chutney, Colmans English mustard TERRINE Reg Johnsons corn fed Goosnargh chicken, sage and onion stuffing, bread sauce ARTICHOKE Artichoke salad, Madeira jelly, truffle dressing, crispy Parmesan croquette PLEASE ASK FOR THE WINE SUGGESTION FOR TODAYS SOUP SAUVIGNON BLANC 2009, MORTON ESTATE, MARLBOROUGH VALLEY, NEW ZEALAND 10.00 PICPOUL DE PINET 2009 DOMAINE CANET, COTEAUX DU LANGUEDOC, FRANCE 7.00

MUD HOUSE PINOT GRIS 2009, MARLBOROUGH, NEW ZEALAND 8.00

MARQUES DE RISCAL 2008, RUEDA, SPAIN 6.50

MACON CHARDONNAY, 2008, PASCAL PAUGET, BURGUNDY, FRANCE 10.00

www.gilpinlodge.co.uk

Dinner
MAIN COURSE

SEA TROUT Fillet of sea trout, fennel, carrot and orange pure, star anise nage DUCK Reg Johnsons corn fed Goosnargh duckling, bubble and squeak, faggot, onion gravy PORK Pork tenderloin, belly and cheek, sage dumplings, Bramley apple sauce LAMB Roasted best end and braised shoulder of Herdwick lamb, garlic and potato pure, rosemary sauce BEEF [sUPPLEMENT OF 10.00] Fillet of beef, Heritage potatoes cooked in duck fat, Barnaise sauce

MONTLOUIS SUR LOIRE 2008, PREMIER RENDEZ VOUS, JOUSSET, LOIRE, FRANCE 12.00 CHINON GABARE 2008, FAMILLE GROSBOIS, LOIRE VALLEY, FRANCE 9.00

TERROIRS DES CHTEAUX FORTS 2006, ROLLY GASSMAN, ALSACE, FRANCE 9.50

SIERRA CANTABRIA 2007, CRIANZA , RIOJA, SPAIN 8.00 CHIANTI CLASSICO 2008, ISOLE E OLENA, TUSCANY, ITALY 13.00

SOL DE ANDES MERLOT RESERVA 2008, VEAL MAULE VALLEY, CHILE 6.50 Heaves Farm rose veal loin, braised shank, wild garlic, saffron polenta

www.gilpinlodge.co.uk

Dinner
DESSERT

CHEFS PRE DESSERT __________ SOUFFL [PLEASE ALLOW 20 MINUTES] Lemon meringue souffl, Mrs Rendells lemon curd, wild strawberry sauce, basil sorbet CHOCOLATE Dark chocolate fondant, candied pistachios, pistachio ice cream COCONUT Coconut panna cotta, roasted pineapple carpaccio, rum granit CHEESECAKE Local curd cheesecake, candied fennel, salt caramel ice cream BRULE Tonka bean crme brule, passion fruit sorbet, shortbread biscuits JURANCON MOELLEUX, 2006, DOMAINE CAUHAP, SOUTH WEST OF FRANCE 12.00

MAURY VIN DOUX NATUREL 2008, OLIVIER DECELLE, LE MAS AMIEL, ROUSSILON, FRANCE 9.00 LATE HARVEST SAUVIGNON BLANC 2007, CONCHA Y TORO, MAULE, CHILE 7.00

MONTBAZILLAC 2008, CHTEAU THEULET, MONTBAZILLAC, FRANCE 10.00 BOTRYTIS RIESLING MELLIFERA 2010, JORDANS, STELLENBOSCH, SOUTH AFRICA 12.50

CHEESE [AS AN ADDITIONAL COURSE 7.00] HENRIQUES AND HENRIQUES SPECIAL DRY Selection of British farm cheeses, red wine MADEIRA,CAMARA DE LOBOS, MADEIRA 7.00 reduction, chutney, pickles www.gilpinlodge.co.uk

Pop in for a coffee


The perfect start to any day in the Lake District, rain or shine. Relax in the lounges or on the terrace, perhaps have a look around the hotel and explore the beautiful gardens.

Afternoon Tea
Afternoon tea seems to be enjoying a revival and Gilpin Lodge was written up in the Mail on Saturday as the ideal place to enjoy it: "An elegant tea at Gilpin Lodge is the perfect way to round off a Lake District walk. This Lakeland house offers a proper tea, including finger sandwiches and hot drop scones..." A word of warning don't have afternoon tea if you are planning to have dinner before midnight! (Each item can also be ordered individually.)

Morning Coffee

TEA Farrers' Lakeland Tea specially blended for the Lake District 3.50 COFFEE Cafetire of Italian coffee, Cappuccino or Espresso 3.50

BISCUITS Scrumptious home-made biscuits 3.50

www.gilpinlodge.co.uk

Afternoon Tea

FINGER SANDWICHES Selection of finger sandwiches SMOKED SALMON Scottish smoked salmon mousse, toasted brioche soldiers SCONES Fruit scone, jam, clotted cream BANANA Fruit scone, jam, clotted cream

LEMON Lemon vacherin CHOCOLATE Chocolate brownie RED FRUITS Salad of red fruits, strawberry jelly, Chantilly cream (This is a sample menu, dishes may vary) 18 per person for full afternoon tea

Tea and Coffee Menu


Cafetire of Farrers Coffee (or decaffeinated) English Breakfast Tea (or decaffeinated) Lapsang Souchong Darjeeling, Assam, Earl Grey Green Tea Fruit Infusions

www.gilpinlodge.co.uk

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