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Good food has always been integral to any Inn and never more so than today. From a hearty full cooked breakfast that will set you up for a day on England’s highest peaks, to braised shoulder of Lakeland lamb in its own red currant gravy the best of traditional British food is always available. Chris and Dave don’t stop there, with dishes from Europe, Asia and the Americas – all freshly prepared on the premises they can cater for the most demanding of modern palettes. The pub took CAMRA’s coveted Cumbrian dining pub of the year award in1996.

The menu changes every three months so that we can make the most of seasonal produce such as local venison and pheasant over winter and locally smoked Ullswater trout for salads in the summer.

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The variety of quality local produce makes cooking a pleasure and we endeavour to use as much as possible to ensure our visitors and local diners alike get the best Cumbria has to offer:
Local farmhouse cheeses, accompanied by hand made Scottish chutneys.
Ullswater trout; grilled, baked, stuffed or smoked. Local meats such as lamb and turkey and of course real Cumberland Sausage. Scottish salmon and beef are also readily available.
We happily cater for buffets, parties, functions and small weddings and will tailor a menu to your choice. As the food is cooked freshly on the premises catering for special dietary needs isn’t a problem, and for vegetarians we have dishes on the menus and specials boards as well as some of our pasta dishes from hazelnut fettuccini to Thai noodles being especially for vegetarians. Other vegetarian favourites include a German harvest pastry – a traditional Black Forest recipe, wild mushroom pancakes or hot and sweet Indonesian Gado Gado – steamed vegetables coated in a rich peanut sauce.

At lunchtimes we serve bar snacks from the humble jacket potato to beef enchiladas or pitta breads stuffed with Mediterranean felafels or peppered beef strips. However it is on the full menu that you can really indulge – complemented by specials boards full of fresh fish and new ideas.

Dishes to spoil yourself on from home and abroad include; Mexican chicken in orange and ginger, loin of pork stuffed with apricots, kow soy gai – a Thai chicken curry with a rich creamy coconut sauce. Beef florianna is a Queen’s Head original – thin slices of fillet steak chargrilled and accompanied by a shallot, Cumberland mustard and brandy sauce, or goose breast on an orchard fruit compote. Perhaps just a simple fillet or rump steak – may be with a Stilton crust or a mixed peppercorn sauce?

Not afraid to try something new we often serve more exotic meats such as Ostrich on a cherry brandy flambé or Kangaroo with warm orange vinaigrette, even crocodile in a lemon cream. Another Queen’s Head original is our Ostrich and red currant pate served with what else, but Cumberland sauce.

Finishing off with mouth watering sweets such as Tia Maria crème brulee, orange crème caramel, butterscotch pavlova, Bailey’s cheesecake, Frau Huber’s bread and butter pudding with apple or good old sticky toffee pudding, we’d like to think we can leave you spoilt for choice, but certainly not still hungry.