Menus

Experience an elegant seasonal menu using the freshest of produce from our very own Kitchen Garden and our local trusted suppliers.

Take a look through our selection of Lunch and dinner menus which can all be enjoyed in our fine dining restaurant over-looking the stunning views over Ullswater Lake and across the fells.

Head Chef Mark Teasdale is passionate about developing menus that use the finest, freshest, locally-sourced ingredients; the dishes served in the restaurant are the epitome of years of cultivated talent, passion and the best local produce.

Click on any of the dropdowns below to view the menus.

  • Through the Ages Menu

    Sharrow Through the Ages 

     

    Cream of Sweetcorn Soup, Basil Oil

    Salad of Herdwick Lamb Fillet
    Feta, Pomegranate, Roast Butternut Squash and Balsamic Dressing

    Blackberry Cured Gravlax, Salad of Apple and Horseradish 


     

    Roast Belly Pork
    Black Cabbage Salsa Verde, Braised Puy Lentils and Cider Sauce

    Fillet of Hake
    Oriental Stir Fry Vegetables, Thai Curry
    Red Pepper and Sesame

    Wild Mushroom Risotto 


    Francis Coulson’s Famous and Original Icky Sticky Toffee Pudding served with Cream

    Chilled Coconut Rice Pudding, Tropical Fruit Salsa

    Roasted Plums in Cinnamon with Almond Cake and Mascarpone Cream

     

    £22.50 per person (including VAT) 

    Coffee or Tea with Petit Fours £5.50 per person 

     

    Available Monday to saturday inclusive

  • Sample Dinner Menu

    Gourmet Dinner

    ~

    Suissesse Soufflé of Stilton, Spinach and Roasted Onion


    Roast Loin of Rabbit, Spiced Parsnip and Apple, Mustard Velouté


    Ballotine of Foie Gras, Confit of Duckling, Spicy Pear Salad


    Dressed Cornish Crab, Avocado Purée, Pink Grapefruit, Baby Sorrel


    Seared West Coast Scallops, Oriental Stir Fry Vegetables, Thai Curry
    Red Pepper and Sesame Salsa

     



    To Follow


    Roast Loin and Braised Shin of Old Stoddah Farm Venison
    Spring Greens, Spiced Apple, Juniper Berry and Rosemary Sauce

    Herb Crusted Cannon of Herdwick Lamb, Aubergine, Sable Potatoes
    Tomato and Rosemary sauce.

    Fillet of Turbot, Buttered Lobster, Scottish Girolles, Samphire, Scallop Velouté

                                                                                                     Sunflower Seed Crusted Sea Trout, Peas, Horseradish and Baby Gem

    Tart of Courgettes, Tomato and Aubergine Caviar
    Aged Old Balsamic, Basil Pesto

     


    To Finish

    Francis Coulson’s Famous and Original Icky Sticky Toffee Pudding served with Cream

    Damson Soufflé, Damson Cream Ice Cream
    (There will be a ten minute wait for this dessert)

    Autumn Pudding, Blackberry Ice Cream

    Pistachio Panacotta
    Raspberry, Rosewater and Dark Chocolate

    Sphere
    Chocolate, Lime and Coconut

    Selection of British Cheese
    £8.50 as an additional course

     

    ~

    £65.00 per person (inc VAT)


    Coffee or Tea with Petit Fours

    £5.50 per person

  • Sample Lunch Menu

    Gourmet Lunch

    ~


    To Start

     


    Suissesse Soufflé of Stilton, Spinach and Roasted Onion


    Roast Loin of Rabbit, Spiced Parsnip and Apple, Mustard Velouté


    Ballotine of Foie Gras, Confit of Duckling, Spicy Pear Salad


    Dressed Cornish Crab, Avocado Purée, Pink Grapefruit, Baby Sorrel


    Seared West Coast Scallops, Oriental Stir Fry Vegetables, Thai Curry
    Red Pepper and Sesame Salsa

     


     

    Roast Loin and Braised Shin of Old Stoddah Farm Venison
    Spring Greens, Spiced Apple, Juniper Berry and Rosemary Sauce

    Herb Crusted Cannon of Herdwick Lamb, Aubergine, Sable Potatoes
    Tomato and Rosemary sauce.

    Fillet of Turbot, Buttered Lobster, Scottish Girolles, Samphire, Scallop Velouté

                                                                                                   Sunflower Seed Crusted Sea Trout, Peas, Horseradish and Baby Gem

    Tart of Courgettes, Tomato and Aubergine Caviar
    Aged Old Balsamic, Basil Pesto

    ~


     
    Francis Coulson’s Famous and Original Icky Sticky Toffee Pudding served with Cream

    Damson Soufflé, Damson Cream Ice Cream
    (There will be a ten minute wait for this dessert)

    Autumn Pudding, Blackberry Ice Cream

    Pistachio Panacotta
    Raspberry, Rosewater and Dark Chocolate

    Sphere
    Chocolate, Lime and Coconut

    Selection of British Cheese
    £8.50 as an additional course

     

     

    £65.00 per person (inc VAT)

    Coffee or Tea with Petit Fours

    £5.50 per person

  • Sample Tasting Menu

    Tasting Menu

    ~

    Amuse Bouche


    Seared West Coast Scallops, Oriental Stir Fry Vegetables, Thai Curry,
    Red Pepper and Sesame Salsa

    Riesling, Mud House Winery, New Zealand
     


    Ballotine of Foie Gras, Confit of Duckling, Spicy Pear Salad
    Gewurztraminer, Los Gansos, Cono-Sur, Chile


    Fillet of Turbot, Buttered Lobster, Scottish Girolles, Samphire, Scallop Velouté
    Rioja Blanco, Bodegas Del Medievo, Spain


    Herb Crusted Cannon of Herdwick Lamb, Aubergine, Sable Potatoes
    Tomato and Rosemary sauce

    Pinot Noir,The Wire Walker, New South Wales, Australia


    Pistachio Panacotta
    Raspberry, Rosewater, Dark Chocolate

    Late Harvest Sauvignon Blanc, Morande, Chile

    Damson Soufflé, Damson Cream Ice Cream
    (there will be a ten minute wait for this dessert)

    Jurancon,Moelleux, Uroulat, France 


    Selection of British Cheeses
    Maury, Vendage mise Tardive, Domaine  Pouderoux, France

    ~

    £95.00 per person (inc VAT)


    Coffee or Tea with Petit Fours

    £5.50 per person

    Wines especially selected by our Sommelier to perfectly complement each course £65.00 per person

    Should you wish to substitute a course on this menu, our chefs can offer a selection of alternatives to meet your personal tastes. We kindly request that this menu is taken by the whole table.

  • Sunday Luncheon Menu

    Sunday Luncheon Menu

    ~

    Sweetcorn Soup, Basil Oil

    Suissesse Soufflé of Stilton, Spinach and Roasted Onion

    Breast of Quail, Croquette of the Leg, Buttered Spinach, Madeira and Truffle Sauce

    Fillet of Hake on Tomato Provencal Risotto, Basil Oil

    Hand Dived Scallops, Pea Purée, Pancetta, Quail Egg, Noilly Prat and Lemon Sauce


    Traditional Roast Sirloin of Angus Beef
    Roast Potatoes, Horseradish Sauce, Yorkshire Pudding, Beef Gravy

    Tenderloin of Pork
    Pak Choi, Saffron Risotto, Whole Grain Mustard Sauce

    Shallot Tarte Tatin Glazed Goats Cheese, Balsamic Dressing

    Fillet of Sea Bass
    Aubergine Caviar, New Potatoes, Pesto Sauce, Aged Balsamic Reduction

    Fillet of Turbot
    Fricassée of Wild Mushrooms, Artichokes, Broad Beans Lemon Grass Sauce


    Francis Coulson’s Famous and Original Icky Sticky Toffee Pudding served with Cream

    Toffee Apple Crème Brȗlée

    Chocolate and Raspberry Mousse

    Iced Cinnamon and Plum Meringue Roulade

    Fig Tart, Honey Ice Cream

    Selection of British Cheeses
    £12.50 as an additional course

     

    £45.00 per person 

    Coffee or Tea with Petit Fours £5.50 per person

  • Light Menu

    Light Menu


    Sharrow Bay House Salad
    Choice of Our Specially Home Cooked Ham, Chicken or Smoked Salmon
    £14.50
    ~
    Seasonal Soup with Home Made Bread of the day
    £8.50
    ~
    Chicken & Bacon, Club Sandwich
    Served With Hand Cut, Triple Cooked Chips and Salad
    £16.50
    ~
    Minute Steak with Confit of Shallot Ciabatta
    Served With Hand Cut, Triple Cooked Chips and Salad
    £23.00
    ~
    Sharrow Bay Gourmet Burger
    Served With Hand Cut, Triple Cooked Chips and Salad
    £19.00
    ~
    Terrine of the Day
    £10.50
    ~
    Selection of English Cheeses
    served with Chutney and Biscuits
    £12.50


    Sandwiches
    Served on either white or brown farmhouse bread

    Locally Smoked Salmon
    £9.50

    Roast Cumberland Ham
    with Wholegrain Mustard
    £8.50

    Coronation Chicken
    £8.50

    Cheese Savoury
    £7.50

    Cream Cheese and Cucumber
    £7.50

     

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