Spring, the time for new life and definitely delicious new food and a great time to dine.
At the Riverview Restaurant at the Riverside Hotel in Kendal the chef team have launched a new menu keeping it seasonal and making the most of the fine band of farmers and producers available right on the hotel doorstep within Cumbria and North Lancashire as well as from the hotel groups own kitchen garden located in nearby Grange over Sands.
Just a few selected dishes to excite the taste buds include starters of Windermere Scotch Duck Egg – a soft boiled duck egg in Cumberland sausage coated in panko breadcrumbs with a watercress and apple salad with cider vinaigrette or Flookburgh Potted Shrimps with homemade cloud bread. Moving to mains and our picks include Braised Shank of Fell-Bred Lamb and you can’t beat a good steak and the locally source Cumbria Sirloin or fillet come with vine tomatoes, field mushrooms and twice cooked chunky chips. For desert then it has to be Sticky Toffee Pudding Butterscotch Sauce and Vanilla Ice Cream, a proper pud for all seasons!
For a limited period to celebrate the launch of our new menu, pay for a starter and a main and be treated to a dessert absolutely free. The Riverside is a hotel in Kendal so stay the night too but the Riverview Restaurant is also open to non-residents also. Visit http://www.riversidekendal.co.uk/food/riverview-restaurant to view the full menu and to book a table.