Pre-starter
- Home-made bread & grass-fed butter
- Amuse Bouche
- Amuse Bouche
Starters
- - Chicken liver, port, madeira and brandy parfait, toasted brioche & spiced pear chutney
- - Pan-fried Shetland scallops, pea & mint purée, crispy pancetta & beurre noisette
- - Fresh Whitby crab spring rolls, spring onion, chilli, ginger & garlic, balsamic peppers & sweet chilli sauce
- - Ravioli of lobster with with rich lobster and tarragon veloute
- - Tartare of fillet steak, toasted croutes, parmesan, sour cream & caviar
Palette Cleansing Sorbet
Mains
- - Fillet of monkfish stuffed with spinach & garlic, wrapped in Parma ham, served with crab risotto & white wine veloutete
- - Holme Farm fillet of venison, dauphinoise potatoes, pickled pear, spiced red cabbage & chocolate jus
- - Rump of Nidderdale lamb, roast Mediteranean vegetables, cocotte potatoes, tarragon & tomato jus
- - Lemon Sole Grenobloise, seasoned butter, capers, gherkins, lemon & parsley with pommes mousseline
- Fillet steak, choose from: triple cooked chips, gratin dauphinoise, or pomme rosti, with creamed spinach, choice of sauce: Bordelaise, peppercorn, mushroom
Desserts
- - Salted caramel fondant, home-made white chocolate ice cream
- - Rasberry soufflé with vanilla ice cream & raspberry sauce
- - Chocolate soufflé with vanilla ice cream & chocolate sauce
- - Fine apple tart with vanilla ice cream
- Espresso Martini Trifle