Bartle Hall Hotel
Sportsman’s Dinner Menu
Thursday 13th November 2008
Starters
Scottish Oak Smoked Salmon with Fresh Water King Prawns & Red Chilli Oil
Or
Traditional Lancashire Broth with Home Made Herb Dumplings
Main Course
Roast Rack of Herdwick Lamb, Wholegrain Mustard Potatoes
With Honey & Rosemary Scented Root Vegetables & A Red Current Jus
Or
Vegetarian Option
Butternut Squash & Toasted Pine nut Risotto with Spinach Mousse
& Vine Ripe Cherry Tomatoes
Desserts
Dark Chocolate & Orange Torte with A Vanilla Pod Anglaise
Cheese Course
Platter of Local Cheese & Water Biscuits for Each Table
Accompanied By Celery and Chutney
Followed By
Fresh Filter Coffee and Handmade Chocolates
