gilpin hotel + lake house sample menus

8/3/2019 Gilpin Hotel + Lake House Sample Menus

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www.gilpinlodge.co.uk

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

Drinks

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

Fruit Juicesorange, grapefruit, cranberry, tomato, apple orpineapple


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BreakfastStarters

Florida Cocktailgrapefruit, orange, lime granit

Yoghurtplain or with spiced pear and apple

Bircher Mueslimuesli, fresh fruit, natural yoghurt, honey

Cerealscornflakes, bran flakes, all-bran, special k,

weetabix, shredded wheat or rice krispies

Melonseveral melons, cumbrian air dried ham

Stewed prunesinfused with earl grey tea

Apricot and prune compoteperhaps with yoghurt

Real Scottish porridgewith picknmix garnishes


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BreakfastMain Course

The Gilpin Lodge Full English Breakfastcrispy bacon, free range fried egg, sausage,grilled tomato, mushrooms black pudding androsti (or any kind of eggs)

Vegetarian Full English Breakfast

cassoulet of beans, free range fried egg,vegetarian sausage, grilled tomato, mushroomsand rosti (or any kind of eggs)

Canadian style pancakespancakes, crispy bacon, maple syrup

Omelettegruyre cheese, sage

Cumbrian rarebitmature lancashire cheese, locally dry-curedbacon, pear chutney, free range fried egg

Grilled Manx kippersgrilled kippers, parsley butter

Free range scrambled eggsfree range scrambled eggs, scottish smokedsalmon

Free range eggs Benedictfree range eggs, hollandaise, local ham orScottish smoked salmon

Smoked haddock with poached eggslocally smoked haddock, free range poachedeggs, spinach, chive hollandaise

Cumbrian gammoncold gammon, sourdough toast, free range eggs(any style) or a selection of cheeses

Toast & Pastries

Granary and white toastwith marmalade, preserves and honey

Croissants and Danish pastriesserved after the main course


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LunchThe lunch menu can be enjoyed in the lounge, bar or terraces, or in the restaurant for a moreformal meal. As lunch slips into the afternoon, recline in the comfort of the lounges, or take agentle amble around the beautiful gardens.

Lunch

TOMATOPressed terrine of plum tomatoes, soft goats'cheese, gazpacho dressing

CRABSalad of Cornish crab, mustard mayonnaise,soft boiled quails eggs

LAMBLamb sweetbreads, spinach cannelloni,rosemary cream

SEA BASSPan-fried fillet line-caught sea bass, hand-dived

Scottish scallop, basil potato pure, virgin oliveoil dressing

PORKRoast loin and slow cooked belly of Lyth

Valley rare breed pork, sage gnocchi, Bramleyapple pure

VEALRoasted loin Cumbrian pink-raised veal,spinach, saffron risotto

CLASSIC SANDWICHESEgg and cress, mature cheddar, Scottishsmoked salmon, or Cumbrian beef

Lunchtime Dessert

SOUFFLPraline souffl, hazlenut biscuits, caramel icecream [please allow 20 minutes]

CHOCOLATE

Dark chocolate fondant, Baileys ice cream,

ARMAGNACCaramelised rice pudding, Agen prunes, pruneand Armagnac parfait

CHEESE

The cheese plate


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DinnerThe cuisine is modern English with an emphasis on the finest fresh seasonal produce - muchfrom within the National Park - beautifully presented without unnecessary fuss. There are fourseparate dining rooms, each with its own character and style, as well as the lounge, bar andterraces, and guests are invited to browse over 200 wines in the walk-in wine cellars, where theteam are on hand to offer friendly advice.

The dinner menu comprises 5 courses and canaps, where the Russell Plowman blendstraditional English flavours in a light, imaginative way using both classic and modern cookingtechniques. Please advise us of any dietary needs, allergies or if you prefer plainer prepareddishes. Everything can be cooked in your preferred way.

Our Sommelier Ziggy Grinbergs has carefully matched wines to go with each dish as you will seebelow, and he also invites you to wander into the walk-in wine cellars where you can browseover 200 wines. He and the rest of the bar and restaurant team are always glad to offer friendlyadvice.

58.00 PER PERSON FOR5-COURSES, CANAPS & VAT, EXCLUDING SUPPLEMENTS3.50 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


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Dinner

STARTER

CHEFS PRE STARTER_______

SOUPFreshly made soup of the day

SCALLOPSPan fried Celtic scallops, pea and ham risotto,chive oil

SALMONLoch Duarte organic salmon, seaweed,cauliflower and horseradish pure

RAREBITTwice baked Cumbrian rarebit souffl, fruitchutney, Colmans English mustard

TERRINEReg Johnsons corn fed Goosnargh chicken,sage and onion stuffing, bread sauce

ARTICHOKEArtichoke salad, Madeira jelly, truffle dressing,crispy Parmesan croquette

PLEASE ASK FOR THE WINE SUGGESTION FORTODAYS SOUP

SAUVIGNON BLANC 2009,MORTON ESTATE,MARLBOROUGHVALLEY,NEWZEALAND10.00

PICPOUL DE PINET 2009DOMAINE CANET,COTEAUX DU LANGUEDOC,FRANCE 7.00

MUD HOUSE PINOT GRIS 2009,MARLBOROUGH,NEWZEALAND 8.00

MARQUES DE RISCAL 2008,RUEDA,SPAIN6.50

MACON CHARDONNAY,2008,PASCALPAUGET,BURGUNDY,FRANCE 10.00


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Dinner

MAIN COURSE

SEA TROUTFillet of sea trout, fennel, carrot and orangepure, star anise nage

DUCKRegJohnsons corn fed Goosnargh duckling,

bubble and squeak, faggot, onion gravy

PORKPork tenderloin, belly and cheek, sagedumplings, Bramley apple sauce

LAMBRoasted best end and braised shoulder ofHerdwick lamb, garlic and potato pure,

rosemary sauce

BEEF [sUPPLEMENT OF 10.00]Fillet of beef, Heritage potatoes cooked induck fat, Barnaise sauce

VEALHeaves Farm rose veal loin, braised shank, wildgarlic, saffron polenta

MONTLOUIS SURLOIRE 2008,PREMIERRENDEZVOUS,JOUSSET,LOIRE,FRANCE12.00

CHINON GABARE2008,FAMILLE GROSBOIS,LOIRE VALLEY,FRANCE 9.00

TERROIRS DES CHTEAUXFORTS 2006,ROLLYGASSMAN,ALSACE,FRANCE 9.50

SIERRA CANTABRIA 2007,CRIANZA ,RIOJA,

SPAIN 8.00

CHIANTI CLASSICO 2008,ISOLE E OLENA,TUSCANY,ITALY13.00

SOL DEANDES MERLOT RESERVA 2008,MAULEVALLEY,CHILE 6.50


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Dinner

DESSERT

CHEFS PRE DESSERT

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SOUFFL [PLEASE ALLOW20 MINUTES]Lemon meringue souffl, Mrs Rendells lemoncurd, wild strawberry sauce, basil sorbet

CHOCOLATEDark chocolate fondant, candied pistachios,pistachio ice cream

COCONUTCoconut panna cotta, roasted pineapplecarpaccio, rum granit

CHEESECAKELocal curd cheesecake, candied fennel, saltcaramel ice cream

BRULETonka bean crme brule, passion fruit sorbet,shortbread biscuits

CHEESE [AS AN ADDITIONAL COURSE 7.00]

Selection of British farm cheeses, red winereduction, chutney, pickles

JURANCON MOELLEUX,2006,DOMAINECAUHAP, SOUTH WEST OF FRANCE 12.00

MAURY VIN DOUX NATUREL 2008,OLIVIERDECELLE, LE MASAMIEL,ROUSSILON,FRANCE 9.00

LATE HARVEST SAUVIGNON BLANC 2007,CONCHA YTORO,MAULE,CHILE 7.00

MONTBAZILLAC 2008,CHTEAUTHEULET,MONTBAZILLAC,FRANCE 10.00

BOTRYTIS RIESLING MELLIFERA 2010,JORDANS,STELLENBOSCH,SOUTHAFRICA12.50

HENRIQUES AND HENRIQUES SPECIAL DRY

MADEIRA,CAMARA DE LOBOS,MADEIRA 7.00


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

Afternoon TeaAfternoon tea seems to be enjoying a revival and Gilpin Lodge was written up in the Mail onSaturday 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 fingersandwiches and hot drop scones..." A word of warningdon't have afternoon tea if you areplanning to have dinner before midnight! (Each item can also be ordered individually.)

Morning Coffee

TEAFarrers' Lakeland Tea specially blended for theLake District3.50

COFFEECafetire of Italian coffee, Cappuccino orEspresso3.50

BISCUITSScrumptious home-made biscuits3.50


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Afternoon Tea

FINGER SANDWICHESSelection of finger sandwiches

SMOKED SALMONScottish smoked salmon mousse, toastedbrioche soldiers

SCONESFruit scone, jam, clotted cream

BANANAFruit scone, jam, clotted cream

LEMONLemon vacherin

CHOCOLATEChocolate brownie

RED FRUITSSalad of red fruits, strawberry jelly, Chantillycream

(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

gilpin hotel + lake house sample menus

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