Fiddleback Farm Quality Bed and Breakfast in Cumbria

Fiddleback Farm Quality Bed and Breakfast in Cumbria
Quality Bed & Breakfast in Cumbria
Lorraine & Ian Maycock
West Woodside, Wigton, Cumbria, CA7 8BA
Tel/Fax: +44 (0) 016973 42197
E-mail: ianmaycock@aol.com

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Evening Dining at Fiddleback Farm

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Evening meals are served between 7 & 7-30 pm, and are served 7 days a week. It is necessary to pre-order before arrival, or alternatively for guests staying more than one night in the morning.

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All our meals are freshly prepared from local produce, organic and free from additives and e-numbers where possible. We offer a choice of either, traditional English or Continental cuisine and of course, a vegetarian alternative.

Our three course Menu priced at £40.00 per person, comes with a complementary bottle of wine for two people dining. Below is a typical choice..

Starters

Stuffed Field Mushroom
Large open cup mushroom filled with stilton & garlic topped with crispy bacon

Smoked Salmon Cornets
Scottish smoked salmon filled with prawns in either a lemon mayonnaise or seafood sauce

Wood Pigeon Breast with Parsnip
Pan fried pigeon breast served on a crispy parsnip nest with a rich Cranbury and port reduction

Wild Game Pate
A course game pate served with a Cumberland sauce, crispy French salad and toast

Scallops wrapped in smoked Bacon
Scallops wrapped in bacon, pan fried till browned then baked in garlic & Chablis white wine sauce, served on a wholemeal crouton with fresh watercress
(a £ 4.00 supplement applies to this dish)

Black Pudding
Locally produced black pudding gently sautéed in olive oil served on a pool of sherry sauce

Eggs En Cocotte with Leeks and Salami
Leeks and salami sautéed gently together placed in a ramekin dish touched with fresh cream topped with an egg and oven baked, once tasted never forgotten!

Three Soup Choices
Chose from either cream of asparagus, broccoli and stilton or tomato & basil soup all freshly prepared and served with hot fresh bread

Moules Marineres (for two sharing)
Fresh mussels cooked in white wine, garlic, fresh parsley & cream served with hot fresh crusty bread

Cabarete King Prawns
(this dish can be served as a main & a £4.00 supplement applies as a starter)
A starter we discovered whilst living in the Caribbean, king prawns flambéed in a period & coconut cream sauce, served with watercress & fresh crusty bread
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Main Courses

Chicken Cambozola
Chicken breast stuffed with Cambozola & wrapped in bacon, served in a white wine & garlic sauce

Chicken with Grainy Mustard & Cheddar Cheese
Chicken breast tenderly pan fried in olive oil & butter until golden basted with grainy mustard & topped with grated cheddar & cream then baked
& served on a bed of spinach.

Gressingham Duck Breast with Damson & Port Reduction
Fresh boneless duck breast, cooked to your taste & served with a damson & port reduction

Roasted Saddle of Venison with Spiced Red Cabbage, Port & Cranbury sauce
Locally sourced Scottish Saddle of venison oven baked to your likening served on spiced red cabbage with a port & Cranbury sauce
(a £4.00 supplement applies to this dish)

Lamb Cutlets with a Rosemary Jus
Lakeland Lamb cutlets gently pan fried served with baby vine tomatoes in a rosemary jus

Sirloin Steak- plain or Au Poivre
The finest Lakeland sirloin cooked to your taste, plain or in a black peppercorn, brandy & cream sauce

Tournedos Rossini - Fiddleback Style
A succulent Aberdeen Angus fillet, served on a crouton topped with a smooth duck liver pate with a deep chasseur sauce
(a £4.00 supplement applies to this dish)

Salmon Steak with Tarragon Cream
A Scottish salmon steak tenderly baked with shallots, fresh tarragon & cream served with lemon & parsley garnish

Cod Loin in a Fish Cream Sauce
Lightly floured and pan fried cod loin served on a bed of spinach in a tasty fish cream sauce

Wing of Skate with lemon, Butter and Capers
Wing of skate baked in a foil parcel with lemon & capers, delicious!
(a market price supplement applies to this dish and is subject to availability)

Creamy Mushroom Stroganoff
A yummy vegetarian dish full of texture and tastes served with tender asparagus and broad beans

Kedgeree
A meal from the Victorian days when it was served up as breakfast! But delicious as an evening meal
made with rice, a hint of curry powder, shallots, cream, eggs & un-dyed smoked haddock
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Deserts

Lemon Cheesecake
A light and refreshing dessert made with lemon & cream on a biscuit base

White Chocolate Bread and Butter Pudding
A great desert made by our chef to his own recipe

Sticky Toffee Pudding
A rich sticky pudding served hot with either cream or ice cream

Crème Brulee with Raspberry compote
A delicate balance of vanilla, crispy caramel topped with a rich raspberry compote

Strawberries & Lychees with Cream
A match made in Heaven & a pleasure for the palate!

Crofton Cheese Board
A selection of cheeses produced locally with biscuits
(for two sharing)
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Fresh Ground Coffee & Mints

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