STARTERS
Spiced Pheasant & Chestnut Soup with
Home made Breads.
Local Lobster Salad with Roasted Fennel & Lime.
Chicken Liver & Armagnac Pate
served with Pickles & Home made Breads.
Yorkshire Blue Cheese Tart.

SORBET
Chef’s Choice

MAIN COURSE
Beef Wellington with Roasted Baby Shallots
with a Balsamic Jus.
A Roulade of Chicken with Wilted Spinach on a Poultry Jus.
Crispy Skin Seabass with Sautéed Leeks and a Creamy Saffron & Mussel Sauce.
Courgette & Aubergine Gateau with a Mozzarella & Tomato Fondue.

DESSERTS
Champagne & Strawberry Jelly.
Warm Yorkshire Parkin with Home made
Vanilla Ice Cream.
White Chocolate & Raspberry Mousse.
Red Wine Poached Pears with Vanilla Pod Parfait.

CHEESE COURSE
Hand Picked Selection of Fine Cheeses.

FRESHLY GROUND COFFEE OR TEA
Served with Home made Petit Fours.

Please note: All menus are subject to
seasonal variations