The Stanneylands Hotel Spring 2008 à la Carte Menu

TO TANTALISE & EXCITE

Scallops
Seared King Scallops, Lightly Curried Onion Puree, Baby Carrots, Crudo Lardo
£10.00

Foie Gras
Terrine Of Foie Gras & Confit Duck, Peach, Sauternes Jelly, Toasted Pain d’Epice
£9.50

Monkfish
Pan fried Monkfish Cheeks, Parsnip Puree & Crisps, Five Spiced Puy Lentils & Smoked Bacon Vinaigrette
£7.50

Venison
Carpaccio of Tea Cured Loin, Textures of Parsley; Pickled Wild Mushrooms, Raisin Paper
£8.00

Beetroot
Slow Roasted Beetroot, Plum & Basil Crumble, Stilton Cassonade, Toasted Walnut Tuile (V)
£6.50

Watercress
Goats Cheese Baked Cheesecake, Milk and Black Pepper, Watercress Puree, Goats Cheese Emulsion
£6.00

Sweetcorn
Veloute Of Sweetcorn, Avocado Ice Cream, Cilantro, Sweet Peppers Confetti, Popcorn (V)
£6.00

Soup of the Day
Made Daily from the Freshest Seasonal Ingredients
£5.50

FROM SEA & RIVER

Turbot
Roasted Supreme of Turbot, Chervil Papardelle with Braised Oxtail & Salsify, Roasted & Creamed Leeks
£19.00

Sea Bass
Poached & Baked Sea Bass, Risotto of Brown Shrimps, Confit Red Onion & Pickled Pear, Jerusalem Artichoke Soup
£16.00

FROM LAND & FIELD

Rabbit
Saddle of Rabbit Farced With Basil & Feta, Pastilla of Confit Legs & Orange, Tomato Conserve, Fennel, Juniper Infused Rabbit Jus
£17.50

Veal
Braised Breast of Veal, Seared Veal Sweetbreads, Truffled Macaroni Cheese, Pumpkin & Seeds, Sorrel Sauce
£18.00

Lamb
Roasted Rump of Lamb, Slow Cooked Shank & Goats Cheese Beignet, Borlotti Beans, Celeriac, Green Olive & Vanilla Sauce
£19.00

Beef
Seared Fillet, Potted Salt Beef, Shallots In Butter, Cauliflower & Florets, Horseradish Chantilly, Merlot Sauce
£22.50

Chef’s Special of the Day

FROM GRAIN & SEED

Ravioli
Ravioli of Roasted Butternut Squash, Amaretti Biscuits, Toasted Walnut, Sage Cream
£14.50

SIDE ORDERS

Green Beans, Crispy Bacon, Toasted Almonds
Sautéed Spinach, Fresh Nutmeg
Carrots, Orange Syrup, Capers
Fat Chips, Rock Salt & Cracked Black Pepper
£3.50

TO COMFORT & SATISFY

FIG
Mulled Wine Poached Fig & Toasted Almond Rice Pudding, Fig Compote & Puree, Almond Tuile

BANANA
Baked Banana Bavarois, Toffee Sauce, Banana Wafers, Peanut Butter Powder

BITTER CHOCOLATE
Bitter Chocolate Fondant, Cinnamon Stick Ice Cream
(Please Allow 15 Minutes)

PARSNIP
Parsnip & Olive Oil Cake, Toasted Pecan Nut & Vanilla Ice Cream, Parsnip Crisps, Olive Oil Powder

LEMON
Classic Lemon Tart, Lemon Sorbet

£7.00

À la Carte Cheese Menu

BURLAND GREEN BRIE
Made by Katy Hollinshead, a young cheesemaker who trained at Reaseheath College. The cheese is made at Ravens Oak Dairy, nr Nantwich, Cheshire, using milk from the herd that grazes on pastures cultivated by the 8th generation of the Allwood family, who farm to organic standards. This soft, Brie style cheese has a rich creaminess at six/seven weeks.

MRS BELLS BLUE BUFFALO
An unusual medium strength, soft creamy blue buffalo milk cheese with a thin natural grey crust.  Very rich with an enticing flavour that melts on the palate.  Made by Judie Bell at Leachfield Grange, Thirsk,
North Yorkshire.

KIRKHAMS LANCASHIRE
Made by Ruth and Graham Kirkham,Beesley Farm,Goosnargh, Lancashire. Husband, John milks the cows on the edge of the forest of Bowland between the Rivers Ribble & Lune, by Beacon Fell. Ruth makes her Lancashire in exactly the same way as her mother and grandmother before her, using a three day old curd to create a buttery creamy raw milk Lancashire cheese.

ALLERDALE
Made by Carolyn and Leonie Fairbairn at Thornby Moor Dairy in Cumbria. Their dairy is just 7 miles west of Carlisle on the old Roman road beside Hadrians Wall. British Cheese Award’s winner 2002, out of 750 entries for this deep flavoured cheese from local raw goats milk – cloth bound.

BLACKSTICK BLUE
Made by Butlers at Inglewhite on Beacon Fell, this is a golden hued blue cheese with a creamy distinctive blue bite.  The colour is obtained by the use of Annatto which is a natural product of a South-American shrub.  Matured for 8 weeks which gives a creamy but tangy flavour.

WENSLEYDALE
A pale mild and creamy cheese made from a very finely cut ewes milk curd and then lightly pressed to produce a crumbly texture.  Coated in wax to retain moisture, this cheese has a savoury honeyed after taste that has an affinity with fresh fruits   

APPLEBY FARMHOUSE CHESHIRE
A pale, apricot coloured handmade cows milk farmhouse Cheshire, with a loose, crumbly texture & salty flavour which is said to emanate from the salt deposits beneath the Nantwich meadows.

1 Cheese £3.00
4 Cheeses £10.00
7 Cheeses £15.00

SERVED WITH HOME-MADE SPICED FRUIT LOAF, WAFERS, GRAPES & CELERY