| | Sample Menu |
| | Starters |
| | Carpaccio |
| | Seared Cumbrian beef fillet thinly sliced and chilled, served on a bed of confit Kale topped with |
| | horseradish icecream | £6.95 |
| | H'art mussel |
| | Shelled mussels cooked in a creamy garlic butter sauce served with Globe atichoke hearts and |
| | juillienned Jerusalem artichokes | £6.50 |
| | Stumpy Goats Cheese (V) |
| | Thornby Moor goats cheese stumpy grilled on top of an olive oil crouton, served with apple and red |
| | onion sauce and fresh fruits | £6.50 |
| | Sardines on Toast |
| | Fresh sardines, grilled and served on top of our home made toasted bread, with a carrot and paprika |
| | sauce | £5.50 |
| | Mains |
| | Ginger Fillet (GF) |
| | Best Cumbrian Beef Fillet Steak - dry marinated with slices of ginger and garlic; pan fried and |
| | flambéed in Cointreau and finished with cream. Served with sauté potatoes, Celeriac chips and | £17.50 |
| | Asparagus and Celery puree |
| | Sweet Duck |
| | Marmalade glazed Cumbrian Goosenaugh Duck breast served with beer reduction gravy, fondant spring |
| | onion potato cake and butter sweated Curly Endive | £16.75 |
| | It's Really Dear |
| | Venison haunch steak pan fried to your liking, served with dauphinoise potato, and carrot and kahrobi |
| | in balsamic sweet and sour and dressed with an aniseed and chocolate rich red wine reduction | £15.95 |
| | Sharpen Your Sword Fish (GF) |
| | Succulent Sword Fish Steak on a bed of scrumptious Oriental Citrus and Carrot Risoto, served with |
| | Fish Veloute Cabbage | £14.95 |
| | Blengdale Blue Parcel (GF) |
| | Chicken breast filled with local Blengdale blue cheese and garlic, wrapped in Cumbrian pancetta - |
| | roasted in the oven - served with Rosti potato, and seasonal vegetable puree, finished with a white | £13.95 |
| | wine sauce |
| | maSH OULD ER.gonomics (GF) |
| | A Veloute mash mountain concealing a tussock of shredded slow braised shoulder of Cumbrian lamb, |
| | served with a rich red wine gravy and roasted seasonal root vegetables. | £13.25 |
| | Pine for Cheese - Nuts for Pasta (V) |
| | Homemade sheets of pasta amid winter green vegetables and pine nuts in a creamy Cumbrian cheese |
| | sauce finished with parmasan | £12.95 |
| | Accompanim |
| | Extra accompaniments to choose from to enjoy youself or to share. |
| | Vegetables |
| | A bowl of seasonal vegatables |
| | £2.95 |
| | Chips |
| | Our own, double fried chips, the best real chips - lovely |
| | £2.95 |
| | Desserts |
| | Baked Alaska (V) |
| | Our home made fruit ice cream, covered with meringue on a cake base and baked in the oven – big |
| | enough for one or two. | £7.50 |
| | Cumbrian Cheese & Fruit Board (V) |
| | A selection of locally produced cheeses served with fresh fruit and savoury biscuits |
| | £6.25 |
| | Blue bore bomb (V) |
| | White chocolate, cream cheese and Blengdale blue cheese fondant dark chocolate crunch base bomb |
| | £5.95 |
| | Crème Rice Brulee (GF) |
| | Mildly spiced rice pudding and a crème brulee topping with hints of ginger, star anise and lemon grass, |
| | finished with caramelised sugar | £5.95 |
| | Cappuccino Crunch Cup (V) |
| | Coffee sponge soaked in Tia Maria, with Coffee Crème Anglaise, coffee meringue and cream. |
| | £5.50 |
| | Sticky Toffee Pudding (V) |
| | Sticky Toffee Pudding served with home made vanilla ice cream |
| | £5.50 |
| | Locally sourced |
| | We source our ingredients as locally as we can. |
| | Our suppliers include: |
| | Local Butchers including Wilsons of Egremont and Country Cuts of Santon |
| | Bridge who use Cumbrian farms for Lamb and Beef |
| | Gilcrux Fish Farm |
| | Thornby Moor Dairy |
| | Low Sizergh Barn Dairy |
| | Cumberland Dairy |
| | Andy Pratt for milk, cream and fresh fruit and vegetables and Cumbrian |
| | milled Carrs flour for our home made bread |
| | The Woolpack Inn. Boot, Eskdale Valley. 019467 23230 www.woolpack.co.uk |