Oh, the other question was how many covers we do. A really modest 20-25 on a good day. We like to make sure everybody is treated well and with care. Tonight, unfortunately, I only did 4.
This Evening's Menu Sun 06 Sep 2009
A rich tasty coarse Duck and Pork pate served with toast and red onion marmalade
Stumpy Goats Cheese
Thornby Moor goats cheese stumpy grilled on top of an olive oil crouton, served with apple and red onion sauce and fresh fruits
Sardines on Toast
Fresh sardines, grilled and served on top of our home made toasted bread, with a spicy tomato sauce
Game Velouté Soup
A rich creamy soup reduction of various game stock finished with Croutons
Best Cumbrian Beef Fillet Steak - dry marinated with slices of ginger and garlic; pan fried, flambéed in Cointreau and finished with cream. Served with sauté potatoes, celeriac chips and butter asparagus
A tenderised rabbit haunch rolled with rabbit haggis stuffing and rabbit fillet, served with dauphinoise potato and tomato blushed courgettes, dressed with rabbit jus
Chicken Cheese Parcel
Roasted (Lowther free range organic) chicken breast filled with Thornby Moor Winnow Blue cheese & garlic, wrapped in Cumbrian bacon served with Rosti potato, and aromatic braised broccoli, finished with a white wine sauce
Eskdale Pork Othello
Outdoor Eskdale Saddleback belly pork rolled with an oriental stuffing, slow roasted, and finished with a cider pan jus glaze, served on a bed of velouté mash with contrasting white cheese and dark fruit sauces, and topped with Caramelised Apple.
Ewe like Oriental??
Medallions of Eskdale fell bred lamb, marinated pan fried and glazed with a hit of the far east, served with spicy risotto and steamed Pak Choi
Gilcrux farmed Lakeland Char, a rare Atlantic salmon which evolved to breed in the deep lakes of the Lake District. Poached in tarragon butter, presented on soy braised leeks with a red onion potato stack.
'Hey Pesto' it's cheesey
Open ravioli of grilled Thornby Moor Goats cheese, dressed with tomato & red pepper sauce & pesto and served with fennel
Our home made fruit ice cream, covered with meringue on a cake base and baked in the oven - big enough for one or two.
Cumbrian Cheese & Fruit Board
A selection of locally produced cheeses served with fresh fruit and savoury biscuits
Blue bore bomb
White chocolate, cream cheese and Cumbrian Winnow blue cheese fondant dark chocolate crunch base bomb
Crème Rice Brulee
Mildly spiced rice pudding and a crème brulee topping with hints of ginger, star anise and lemon grass, finished with caramelised sugar
Sticky Toffee Pudding
Sticky Toffee Pudding served with home made vanilla ice cream
We source our ingredients as locally as we can. Our suppliers include:
Beef Pork & Lamb from Country Cuts, Santon Bridge
Fish and Game - Gilcrux Trout Farm
Cheeses - Thornby Moor & Low Sizergh Barn
Milk, cream fresh fruit and vegetables - Andy Pratt
Carrs Cumbrian milled flour for our home made bread
The Woolpack Inn. Boot, Eskdale Valley. 019467 23230 www.woolpack.co.uk
There, that'll get some of you asking "Do you not do anything normal, like pie perhaps?" hopefully some of you will be drooling.
mmmm pie, I can do a really mean pie. Perhaps I'll have to think of a posh version.........