Starters
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| King prawn and crab risotto finished with crème fraîche and lemon oil |
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| Slow roasted belly pork with caramelised apple and cider sauce |
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| Goat’s cheese beignets garnished with a rocket salad and balsamic dressing |
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Main Courses
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| Oven roasted breast of guinea fowl served with bubble & squeak, herb dumplings and a red wine jus |
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| Roast monkfish tail with creamed cabbage, pancetta and king prawn tempura |
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| Grilled rib eye steak served with a tomato and horseradish purée |
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| Warm tart of slow roasted tomato, aubergine, courgette and mozzarella with confit of new potatoes |
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| Desserts |
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| Mango and lime parfait with roasted pineapple and coriander |
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| Lemon and ginger cheesecake with baked blueberries |
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| Coffee crème brûlée with shortbread biscuit and fruit compôte |
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| Cheeses |
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Fowler’s original Sage Derby
Hand made at Fowler of Earlswood, England’s oldest cheese maker
Brafford
A mould ripened soft goat’s cheese from one of Yorkshire’s newest cheese makers
Fine Fettle
From Shepherd’s purse dairy near Thirsk. A soft, pasteurised ewe’s milk cheese which was until recently called Yorkshire feta
Award winning Yorkshire Blue
Hand made in North Yorkshire. A soft, creamy blue veined cow’s milk cheese
Cropwell Bishop Blue Stilton
Matured for ten and a half weeks and arguably the best Blue Stilton on the market
Lincolnshire Poacher
A mature cheese with an earthy flavour |
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| Coffee & Chocolates |
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