STARTERS
Layered Ham Hock & Piccalilli Jelly
Served in a martini glass
Snow Pea & Mint Soup (v)
Truffle whipped cream
Fillets of Chicken
Crispy curried crumb, mango salsa & leaves
Oak Roast Salmon Pâté
Layered with cucumber, topped with a delicate tomato jelly
Served in a martini glass
Yorkshire Goat’s Curd (v)
Heritage tomato salad, chive flowers & tangy garlic crisps
Figs Baked with Truffled Honey
Dolcelatte & parma ham
MAINS
Roasted Sirloin of Beef
Individual yorkshire puddings, root vegetables, baby mustard potatoes
Traditional gravy & watercress
Rare Breed Pork Belly
Red cabbage & juniper with an apple & cider dressing.
Pork crackling shards, roasted new potatoes & sugarsnap peas
Yorkshire Lamb Rump
Served with a braised lamb cromesquis, giant olives & sauce verjus.
Crushed new potatoes & buttered mixed greens
Fillet of Sea Bass with Soy & Sesame Butter
Warm salad of bok choi, choi sum, ginger & spring onion. Buttered new potatoes
Confit of Duck
Smoked duck & toasted barley cassoulet.
Roasted garlic, gratin potato, sugarsnap peas & red wine jus
Harissa Roasted Chicken Fillet with Toasted Barley & Thyme Oil
Roasted pepper coulis, crushed new potatoes, buttered mixed greens
DESSERTS
Lemon Posset
Berry compote, thyme shortbread
Eton Mess
Layers of crumbled meringue, vanilla cream, raspberries soaked in framboise,
freeze dried raspberries
Sticky Toffee Pudding
‘Honeycomb’ brittle, vanilla anglaise
Triple Chocolate Opera
Chocolate soil
Spiced Pear & Blackberry Crumble (vg)
Almond milk custard
Individual Apple Tart Tatin
Cinnamon cream, blackberry coulis