“a selection of dishes to inspire you & your guests”
3 Course Plated Menu - £80pp
STARTER
Double Baked Gruyere Souffle
with toasted walnuts & pears
Roasted Beets with whipped goats cheese
apple puree, raspberries & toasted hazelnuts
Ham Hock Terrine
home made pickles with toasted sourdough
Trio of Smoked Salmon, Mackerel Pate, Prawns
caper berries, pickled ginger & cucumber, horseradish creme fraiche
Smoked salmon & Roulade
pickled radish & cucumber salad
Chicken Liver Parfait
fig compote with toasted brioche
MAIN COURSES
Duck Breast
confit bonbon, dauphinoise potatoes, roasted nectarines, blackberry & port jus
£6.00 extra
Roast Beef
Fillet or Wellington, dauphinoise potatoes, beef broth jus
£6.00 extra
Herb Crusted Rack of Lamb
crushed new rosemary potatoes, red wine jus
Butternut Squash Risotto
Harrogate Blue/Parmesan, toasted cashews
Seasonal Fish
bubble & squeak mash, shallot & white wine cream sauce
Chicken Breasts Ballotine
wrapped in pancetta with woodland mushrooms, smoked pancetta marsala sauce
Pork Belly
bubble & squeak mash, blackpudding crumb, apple sauce, cider jus
Served with seasonal vegetables
DESSERTS
Orange Blossom Polenta Cake
berries, coulis, creme fraiche
Rich Chocolate Torte
berries, coulis, creme fraiche
Pavlova
lemon curd whipped cream, berries
Sticky Toffee Pudding
icecream & toffee sauce
Seasonal Berry Crumble
custard or icecream
Summer Pudding
White Chocolate & Raspberry cheesecake
coulis