Menu a

Starter

Hot Bloody Mary soup
~ or ~
Smoked salmon with prawns, horseradish cream & lime vinaigrette
~ or ~
Larb Gai, spicy Thai chicken salad with crunchy veg

Main

Glazed Belly Pork
~~~
Roasted fresh herb & sage forcemeat, with caramelized apples & pan gravy
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Pepper-crusted Tuna with garlic chickpeas
~~~
Moroccan spiced Vegetables infused with spices encased in filo & almonds

All Served with
SEASONAL VEGETABLES SOURCED LOCALLY

Desserts

Caramelised Plum Tart Tatin served with vanilla ice cream
~~~
Rich Dime bar chocolate tart served with whipped cream
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Lemon &Amaretto, Strawberry Roulade

Menu d

Ribblesdale Goats Cheese
Resting on a confit of plum tomatoes and topped with
a green and black olive tapenade
~~~
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
~~~
Pan Fried Cajun Cod 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