FESTIVE TASTING MENU
A firm favourite with many locals, we are excited to announce our festive tasting menu at Rogan & Co for £125, running from Tuesday 17th December to Saturday 4th January.
In addition to our normal opening hours, L'Enclume, Rogan & Co and Our Rooms are open for lunch and dinner on Sunday 22nd December, Sunday 29th and Monday 30th December.
Festive Tasting Menu
Sample Menu - available from Tuesday 17th December to Saturday 4th January
- Mushroom, pine & rye cracker
- Roasted onion broth & Parkhouse cheese
- Chalk stream trout & fennel tartlet
- Organic grain ragout, confit Maran yolk, Ibis celeriac (add grated Wiltshire truffle £12 supplement)
- Raw Cornish mackerel, apple & preserved cucumber, Our Farm kales
- Roasted Orkney scallop, salsify, Harp spinach, (£20 supplement)
- St Brides chicken Royal, Hollow Crown parsnip & sage
- Winter spiced custard, toasted oat, mulled wine
- Mince pie ice cream sundae
- Chocolate gingerbread truffles
- Pickled cranberry pastille
- Baked Darling Howe brie from Torpenhow Dairy, Our crackers & chutney (£15 supplement)
From 27th December to 4th January, we will replace the chicken main course with Lake District Farmers Cumbrian dry aged beef, Hollow Crown parsnip & mustard
FESTIVE LUNCH MENU
We will also be serving you a shorter version of the festive tasting menu from the 17th December to the 4th January for £89.
Festive Lunch Menu
Sample Menu - available from Tuesday 17th December to Saturday 4th January
- Mushroom, pine & rye cracker
- Chalk stream trout & fennel tartlet
- Organic grain ragout, confit Maran yolk, Ibis celeriac (add grated Wiltshire truffle £12 supplement)
- Roasted Orkney scallop, salsify, Harp spinach (£20 supplement)
- St Brides chicken Royal, Hollow Crown parsnip & sage
- Mince pie ice cream sundae
- Pickled cranberry pastille
- Baked Darling Howe brie from Torpenhow Dairy, Our crackers & chutney (£15 supplement)
From 27th December to 4th January, we will replace the chicken main course with Lake District Farmers Cumbrian dry aged beef, Hollow Crown parsnip & mustard
LUNCH AND DINNER
Six courses from a seasonal à la carte menu. Guests are invited to select three courses from a seasonal selection of dishes, accompanied by snacks to start, a pre-dessert, and petit fours to finish the meal.
The set menu is priced at £89, increasing to £95 from January 2025.
WINTER SET LUNCH
From January 2025, we will introduce a Winter Set Lunch Menu, priced at £49 for three courses, available midweek.
Please inform us of any dietary requirements prior to your arrival.
All menu prices are per person and include VAT. Prices are subject to change. A discretionary service charge will be added to your bill.
Sample Menu
Snacks
- Cipollini onion dashi & savory
- April cross mooli & chive tartlet
- Mushroom & rye cracker
Starters
- Roasted Herdwick lamb broth, marian swede, marjoram
- Maran yolk, Musselburgh leek, hen of the woods & yeast
- Pink Fir potatoes, Parkhouse cheddar, grilled farm kales
- Cured & confit chalk stream trout, Tokyo turnip, toasted rye bread*
- Sladesdown duck leg fritter, cylindra beetroot, preserved perilla
- Roasted Orkney scallop, Our Farm chard & salsify (£12 supplement)*
Mains
- Miso roasted cod, kohlrabi, creamed potato & Bay shrimp*
- Old Winchester crusted grilled skate, snowball cauliflower, smoked eel*
- Organic grain ragout, Ibis celeriac, spenwood cheese, Thoroughbred
- Jim Beary lop eared pork, Aynsome brassicas & onion
- Cumbrian dry aged beef feather blade, gladiator parsnip, spring onion
- Cartmel Valley roe deer, split pea, glazed potato, preserved currants (£18 supplement)
- *Add smoked Petrossian pike perch roe (£9 supplement)
Pre-dessert
- Zaino courgette, apple & Eden Yard rapeseed
Desserts
- Spiced apple cake, yoghurt, darjeeling & preserved blackberry
- Toasted hay cream, quince, gingerbread & honey
- Baked rice pudding, Victoria plum, rosemary, Wraysholme milk
- Pumpkin seed ice cream, oat, dandelion root & peach leaf
- Chocolate malt tart, pineapple sage, conference pear
Cheese
- A 3-cheese selection, Chosen as favourites by members of our team. £9 Supplement instead of dessert £20 as an extra course