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Menu
The cooking is a particular attraction and Hazel produces a fine range of traditional set 3 or 5 course English Dinners, with local ingredients used wherever possible.
Starters may be Liver Pate with Port Jelly or Silloth Potted Shrimps. Soups may be Cream of Fennel, Mushroom, Carrot and Orange to name but a few.
The main courses include Pheasant Casserole, Local Poached Salmon with a Pesto Sauce, Steak and Kidney with Herb Dumplings.
Puddings are a speciality and are traditional - Spotted Dick with Custard, Ginger Pudding with Butterscotch Sauce or something lighter such as Syllabub, Crème Brulee etc. Local and traditional cheeses round off the meal.
It would be helpful if you could advise us of any special dietary requirements.
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