A Vegetarian Restaurant on the edge of the Lake District
January 1989 Colin and Louisa Le Voi arrived at Quince and Medlar after training under the watchful eyes of Francis Coulson and Brian Sack at Sharrow Bay on Lake Ullswater.
Their philosophy of being restaurant owners is like that of Mr Coulson and Mr Sack: being there and doing it… “It’s our way of life”…
Quince and Medlar has been described as cosy, homely, intimate, romantic and even quirky, with a genteel & friendly atmosphere. Seating 24 in a candle lit setting.
There is a separate comfy sitting room for pre-dinner drinks & nibbles and for coffees later on. There is original Cumbrian art lining the walls.
Imaginative & carefully presented vegetarian dishes are made from scratch. Homemade breads, an organic wine list & interesting fruit cordials & nectars…. It has been said you won’t miss the meat.
Dairy free and gluten free dishes are marked on the menu which changes every couple of months.
Cumbrian dairy produce, Mr Watsons free range eggs & fruit & vegetables from the organic gardens are made good use of when available, as are fresh herbs and their own crop of quince and medlars from a couple of trees in the back yard!
QUINCE & MEDLAR
Italian sun dried tomato, olive & basil tapenade dressed spring green leaves- pickled walnuts -cheesy millet muffins £7.50
The Soup V* £4.75
Rosti potato, wilted spinach leaves-poached egg from Mr Watsons free range hens – white wine sauce V* £7.50
French onion tartlet – Q & Ms chutney £7.50
Spicy lime & courgette garam fries- garlic tamari okra – green salsa V* £7.50
Chickpea & balsamic red onion pate – our oat biscuits & cheese
shortbreads V £7.50
Char grilled aubergine Cumberland mustard roast, Jerusalem artichoke & balsamic shallots – herby pan-fried spätzle & halloumi – watercress & tarragon sauce V*
Baked courgette wrapped Cumbrian Blencathra cheese soufflé on a rosemary garlic mushroom blistered cherry tomato relish
Asparagus spears, leek & polenta planks, scorched red pepper, toasted pine kernels – smoked capsicum sauce V*
Chermoula green lentil & smashed spring garden roots, curly Kale, griddled salted sweet potato- toasted coriander seed & lime sauce V*
Beetroot, Borlottis – herbed suet cap – roasted mooli roots –
whipped salsify, pomegranate & red wine reduction V*
Main courses are served with a side plate of market vegetables £15.50
Our garlic bread £1.95 V
Coconut chia seed pudding on a puddle of mango V*
Dark chocolate orange tart V*
Baked white chocolate cheesecake with raspberry coulis
Date & pecan nut ice cream, toffee sauce V*
Iced lemon parfait, shortbread biscuit V*
The hot pudding V*
Cheese Board: Cumbrian & British cheeses, fruit, celery &
oat cakes* £7.50
Ground coffee with Q & M chocolates V* £3.50
V these dishes can be served vegan * these dishes can be served wheat free
Please let us know when ordering
FOOD ALLERGIES & INTOLERANCES: – PLEASE SPEAK TO LOUISA ABOUT YOUR REQUIREMENTS