The Restaurant - Burnside Hotel

1 The Restaurant DINNER MENU & W I N E L I S T The Restaurant DINNER MENU To Start Pre-Dinner Canap s Pan-Fried Fillet of Cornish Mackerel Presented with chorizo braised in smoked paprika, baby leek red pepper puree, gremolada dressing and ice lettuce Locally sourced Pan-Fried Fillet of Salmon Presented with garden pea puree, braised fennel, parmesan gel, coconut curry sauce, ice lettuce and radishes Locally Sourced Pan Fried Quail Breast Presented with red pepper puree, baby carrot, dust smoked bacon, potato crisps and madeira sauce (Please be aware that game meat may still contain buckshot) Chef s Soup of the Day Goat Cheese Pannacotta Presented with beetroot and port jelly, fig, smoked paprika parmesan crisps and roasted dusted pistachios Terrine of Partridge and Venison Presented with orange puree, juniper berries spiced pears, elderberry chutney and toasted sourdough (Please be aware that game meat may still contain buckshot)

2 Pan-Fried Hand Dive King Scallops Presented with pea puree, chorizo, cumin foam, pomegranate dressing and ice lettuce Spinach Wellington Presented with wild mushrooms and creamy truffle sauce Some of our dishes may contain allergenic ingredients Please feel free to ask a member of staff for further information Where possible local ingredients are sourced Please note items marked * are not included in the three course resident dinner offer, but can be arranged with the following supplements - Fillet - Supplement, Rib Eye - Supplement, Sides - Supplement Each Cheese - Supplement, Cheese & Port Supplement, Liqueur Coffee - Supplement The Restaurant DINNER MENU To Follow Locally sourced Cartmel Valley Smoked Venison Loin wrapped in Parma Ham Presented with truffle mashed potatoes, butternut squash puree, roasted beetroot, spinach and cranberry sauce Sous Vide Pork Fillet Presented with granny smith apple puree, brussels sprouts, baby carrots, mini fondant sweet potato, sage, smoked black pudding dust and a creamy calvados sauce Locally Sourced Sous Vide Lamb Chump Presented with artichoke Jerusalem puree, baby leek, baby carrots, mint jelly, parmesan risotto and port sauce Pan-Fried Chicken Supreme Presented with lemon and garlic couscous, cauliflower puree.

3 Baby carrots, crispy pancetta, baby onion and tarragon jus Trio of Sausages Using Cartmel Valley 60 year old recipe, wild boar and apple, game and redcurrant, venison and sweet chilli; presented with creamy mash, celeriac puree, baby carrots and caramelised onion gravy. (Please be aware that game meat may still contain buckshot) Rib Eye 10 oz* Sourced from local beef 27 days matured, cooked to your liking, served with saut ed mushrooms, slow roasted cherry tomatoes and hand cut chips Fillet 8 oz* 27 days matured locally sourced beef, cooked to your liking, presented with wild mushrooms, saut ed ratte potatoes, baby carrots and horseradish foam Steak Sauces* Peppercorn, Diane or Garlic & Herb Butter Each Locally Sourced Pan-Fried Cod Loin Presented with crushed ratte potatoes, cauliflower puree, baby carrot samphire, chorizo foam, iced lettuce and coconut curry sauce Locally Sourced Pan-Fried Sea Bass Presented with spinach, baby carrot, Jerusalem artichoke, butter beans, iced lettuce.

4 Red pesto and a lemon and garlic sauce Sweet Potato Croquette Presented with wild mushrooms, tomato fondue, vegetable croustillant and tarragon oil Butternut Squash Ravioli Presented with red pepper cream sauce and fried sage leaves Sides* Hand Cut Chips, Rocket Salad with Parmesan and Balsamic Dressing, Beer Battered Onion Each Rings, Garlic Bread, Plain or With Cheese, Mixed Marinated Olives or Seasonal Vegetables The Restaurant DINNER MENU Dessert Coffee and Baileys Parfait With croquant biscuit, coffee dust, chocolate sauce, berry puree and vanilla doughnuts Homemade Sticky Toffee Pudding With butterscotch sauce and vanilla ice-cream Orange flavoured Cream Catalonia With orange puree, vanilla twille, honeycomb ice cream and mixed berries Roasted Caramelized Pineapple With ginger puree, coconut ice cream and coconut twille Cherry and Almond Financier Served with passion fruit puree and pomegranate sorbet Chocolate and Blueberry Delice With mint puree, Florentine basket.

5 Raspberry jelly and raspberry sorbet Pistachio and Olive Sponge and Damson Mousse Served with cherry ice cream and griottines puree Toffee Apple Tray Bake With apple puree, apple crisp, lemon curd and apple sorbet A Selection of Homemade Ice-Creams or Sorbet Cumbrian Cheese Board* With red delicious apple, grapes, celery and biscuit Cumbrian Cheese Board & A Glass of 10 Year Old Pocas Port* With red delicious apple, grapes, celery and biscuit After Dinner Drinks Coffee & Chocolates Cappuccino Latte Espresso Liqueur Coffee * Amaretto, Benedictine, Cointreau, Whiskey, Brandy or a liqueur of your choice The Restaurant WINE LIST Wines by the glass White & Delicious 1.

6 Pinot Grigio, Pure Range, Casa Girelli, Italy 175ml 250ml Bottle A light, refreshing and clean dry white, grown on rolling hills that look toward the Roman ruins of Verona and the Autostrada. 2. Sauvignon Blanc, Paparuda Estate 175ml 250ml Bottle Crisp, zesty elderflower and apple style white with a lovely citrus tang to the finish. 3. Chardonnay, Blueridge, Bulgaria 175ml 250ml Bottle Ripe, buttery and un-oaked, this fresh and balanced dry white has tropical fruit in abundance and a crisp finish. Pink & Perky 4. Boulevard Blush, Route 66, California 175ml 250ml Bottle Strawberries and ice-cream soda, a medium sweet style. A taste of summertime. 5. Pinot Grigio Blush, Pure Range, Veneto, Italy 175ml 250ml Bottle Ten hours of skin contact gives a lightly pink hue crisp, zesty fresh fruit housewives favorite?

7 Red & Rounded 6. Malbec/Shiraz, Las Manitos, Argentina 175ml 250ml Bottle A dark, fruity spicy red grown on vineyards that are tended by ex-gauchos and fertilized with 4 tonnes of cow manure to the acre. 7. Merlot, Blueridge, Bulgaria 175ml 250ml Bottle Remember the 80 s? this was all the rage. Wonderfully soft, easy drinking sexy Merlot made by ex-USSR tank commander Yassen Gorywitz. 8. Pinot Noir, Paparuda Estate, 175ml 250ml Bottle This is what happens when you give a Romanian winemaker a bottle of Kiwi Pinot and say make that soft, easy drinking and light. White Wines 9. Chardonnay Turi Estate, Central valley, Chile A soft, buttery and crisp Chardonnay from Chile s warm central region. A light touch of sweet oak supports the ample white fruits and peach character.

8 Quenching and very moreish. 10. Marsanne/Viognier, Xavier Roger, IGP, Languedoc, France An unusual blend of the exotic, waxy Marsanne and rich, tropical apricot scented Viognier grapes grown on the steep high limestone hills of the Languedoc in Southern France rich, layered with spicy tropical fruit and a hint of steely acidity. 11. Chenin Blanc, Avondale ( organic ) South Africa Made by the top guru of South African wine, Jonathan Grieve, this deliciously tangy and fresh Chenin is made from older vines that are grown organically in the Paarl region. Zesty with notes of pink grapefruit, honey and a touch of elderflower. 12 . Sauvignon Blanc, Kuki Estate, Marlborough, New Zealand Made by MudHouse but bottled exclusively for us, this is a pungent, intense dry white showing the passion-fruit, elderflower cordial and crisp floral notes of a true, low yielding, top quality Marlborough Sauvignon.

9 13. Riesling, Caves de Pfaffenheim, Alsace, France This is one of the finest dry Riesling I have ever tasted from Alsace in years crisp, intensely pungent and aromatic with complex layers of citrus, lime and minerals supported by a rapier-like acidity that refreshes and gives length to the finish mouth-wateringly good! 14. Gruner, Talisman, Torley, Hungary Made at the world class Torley Estate, this dry yet zesty and fruit-driven white shows typical Breaeburn apple scents and has a quenching dry flavour, reminiscent of quince, pear and melon, supported by spice and a clean refreshing finish. 15. Chardonnay, Omahu Road CJ Pask, New Zealand Cool climate Chardonnay grown around the scenic Hawkes Bay region. Tastes a little more like a crisp white Burgundy than a typical Kiwi Chardonnay unoaked and stylish with notes of baked apple, butter, peach and minerals.

10 16. Viognier The Crusher Sebastiani, California New for this year, rich, full of rounded with creamy peach and apricot notes over a supporting framework of steely acidity and hints of vanilla. Rich, oily and full bodied, this is dry and fruity with a long generous and spicy finish. 17. Semillon The Growers , Mitchells, Clare, Australia A rare dry Semillon, oaked and full-bodied with layers of spicy sweet vanilla oak overlaying rich, steely green plum and apple fruit. Mitchells own some of the oldest vineyards in the region and this is one of their flagship wines. Typically Aussie, and for those who want to try a wine that is complex, full and flavorsome. 18. Chablis AC Marronnieres , Bernard Legland, Burgundy Crisp, steely fruit with a hint of green, slaked with hints of lime, baked apple and minerals very crisp and yet full bodied with a rich core of fruit no oak.