Celebratory Dinner from Frankie Cranfield |
£22.50 |
For larger groups holidaying at Monkhouse Hill who wish to celebrate an anniversary or other special occasion, we have arranged for Frankie Cranfield, a local event catering specialist, to offer the following dinner menu.
Frankie's extensive catering experience ranges from her London based training to location cooking for a host of film stars, and from city directors' lunches to a residential period cooking for members of the royal family.
This service is available most days throughout the year (excluding Christmas and Easter). However, please phone Frankie on 016974 78599 before completing this form to confirm her availability.
A minimum number of 8 people, and maximum numbers of 20 (in Great Calva) and 12 (other cottages) apply for this service. An alternative buffet menu is also available for up to 48 people.
Starters are served with a selection of bread rolls, main courses with a selection of fresh vegetables, and desserts are served with fresh cream.
Frankie (or a colleague) will arrive in time to set out the starters and desserts in your dining room, and leave the main courses ready to serve on a warming tray. Meals are ready to be served at 7.30pm unless an alternative time has been requested.
Please make sure that you order one starter, one main course and one dessert per person per meal. NOTE THAT NO MORE THAN TWO DIFFERENT STARTERS, TWO DIFFERENT MAIN COURSES (PLUS VEGETARIAN OPTION) AND TWO DIFFERENT DESSERTS CAN BE INCLUDED IN EACH MEAL.
Enter the week and day of your holiday that you require the meal alongside the quantity of each item you wish to order. You will be passed to your 'shopping trolley' after ordering each item, and will need to select 'continue shopping' from there to return to this menu to order further items.
You may order the same items for meals on different days by using the week/day selectors.
To Begin |
Date required --- |
| Warm spinach and mushroom timbales surrounded by creme fraiche and coriander sauce |
|
| Melon, avocado and prawns in mayonnaise with crispy bacon served on a bed of green leaves |
|
| Hot curried almond soup with cheese sesame straws |
|
| Spinach roulade with prawn filling seved with tomato coulis |
|
| Smoked trout mousse wrapped in smoked salmon surrounded by a red pepper mayonnaise sauce |
|
| Chicken liver pate with spiced orange sauce |
|
Main Course
|
Date required --- |
| Rack of Cumbrian lamb served with a wine and redcurrant sauce |
|
| Roast duck breast served with apple and calvados |
|
| Poached Solway salmon with hollandaise sauce |
|
| Boned stuffed pheasant with spinach and cream cheese |
|
| Chicken breasts coated with a lemon sauce garnished with fresh asparagus |
|
| Game casserole and herb dumplings |
|
| Aubergine and tomato lasagne with crunchy cheese topping |
|
| Stuffed peppers with pine nuts and a tomato and basil sauce |
|
To Follow |
Date required --- |
| White chocolate mousse with dark chocolate sauce |
|
| Brandy snap baskets filled with seasonal fruit and served with blackcurrant coulis |
|
| Treacle tart with Cumberland rum butter |
|
| Lime tart with lemon curd cream |
|
| Caramelised oranges with red berry coulis |
|
| Warm toffee bread and butter pudding |
|
|
