Menu b

Chilled Pear with Citrus Fruits
Served with a Light dressing
~~~
Cornets of Oak-Smoked Salmon
Filled with Whitby crab bound in tomato & lime mayo,
presented on a bed of mixed leaves with dill & honey dressing
~~~
Ribbons of Pasta
With basil-marinated Tiger Prawn served in a tomato, garlic and
white wine sauce with shavings of fresh Parmesan cheese
~~~
Beef Stroganoff
Finished with Dijon mustard, flamed with vodka, brandy and cream
~~~
Wild Mushroom Stroganoff
Finished with Dijon mustard, flamed with vodka, brandy and cream
~~~
Dark Chocolate Delice
Nutty Base with a rich textured topping
~~~
Fresh Strawberry Sable (seasonal)
Fresh strawberries and cream, layered with stem ginger biscuits

 

Menu c

Ribblesdale Goats Cheese
Resting on a confit of plum tomatoes and topped with
a green and black olive tapenade
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Smoked Chicken with Avocado
With citrus segments, toasted pine nuts and chicory leaves dressed with lime & coriander
~~~
Asparagus Risotto
With spinach, broad beans, plum tomatoes and Padano cheese
~~~
Glazed Belly Pork
Roasted and carved on to a fresh herb & sage forcemeat
with caramelized apples and pan gravy
~~~
Peppered Seared Tuna Steak
with Mango Relish
~~~
Pan Roast Chicken Breast Wrapped in bacon
filled with Yorkshire Blue acc by a shallot jus
~~~
Warm Apple & Blackberry Crumble
Served with a light nutmeg creme anglais
~~~
Dark & White Chocolate Cheesecake
with chocolate shavings