The Lakes Restaurant in Burgh Le Marsh open for Mother’s Day

The Lakes
The Lakes

Why not take a very special person for dinner at The Lakes Restaurant in Burgh Le Marsh, opening on Mother’s Day.

The restaurant will be launching its new lunch menu, seasonal evening dishes tapas and band nights, ready for the 2013 season.

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Relax with a meal or a drink in front of our cosy log fire while enjoying the music and food, or as the weather gets warmer, enjoy the panoramic views over the lakes from the verandas

Opening Times

Mon - Tues: 8.30am - 12.30 pm

Wed: Breakfast 8.30am - 11am Lunch 12pm - 3pm. Paella & Tapas Night 5.30pm - Late

Thursday: Breakfast 8.30am - 11am. Lunch 12pm - 3pm. Music & soul Food night 5.30pm - Late.

Friday - Saturday Breakfast 8.30am - 11am. Lunch 12pm - 3pm. Evening Dining 5.30pm - 9.30pm.

Sunday Breakfast 8.30am - 10.30am. Sunday Lunch 12pm - 4pm.

Or why not try the Tapas Night, each Wednesday or the Music and Soul Food Night every Thursday from March 14.

“Come along and enjoy the music and food or just have a drink in our bar and listen to the music,” said a spokesperson.

To book a table call: 01754 811198

Burgh Le Marsh, Skegness PE24 5LN

Mother’s Day March 10, 2013.

To begin:

Leek & potato Soup

with crispy croutons & chive snippets

Smoked Salmon, Prawn& Crayfish Tian

oaked smoked salmon, Greenland prawns & crayfish tails

with caper berries & citrus dressing

Duck Parfit

with cherry & port compote

Trio of melon

with raspberry/champagne sorbet and a mint & raspberry coulis

To follow:

Rib of Beef

slow roasted rib of Lincolnshire beef served with fondant potato,

thyme infused Yorkshire pudding & red wine gravy

Loin of Pork

roast loin of pork accompanied with apple & Lincolnshire sausage meat

seasoning finished with madeira jus

Leg of lamb

roast leg of welsh lamb in a red currant & rosemary jus, with crushed

garlic infused baby potatoes

Roast Pousin

glazed with honey & thyme marinade, served on braised chicory, with a

wholegrain mustard and honey sauce

Panfried Fillet of Seabass

served on a bed of roasted baby sweet peppers & courgette, with a duo

of potato fondant, finished with a prawn & dill butter sauce

Leak & Cotehill Blue Tart

saute baby leeks and cotehill blue cheese served in a savory tart case

To finsih:

Apple & Apricot Crumble

with creme anglaise

Creme Brulee

with a pistachio twist

Chocolate Pavlova

with an orange & passionfruit compote

Local Cheese Board

selection of local cheeses served with onion chutney & grapes

Tea or coffee, chocolate