FIRST COURSE

Crispy pork ribs flavoured with soy, ginger, garlic, five spice & honey

Pan seared scallops with home- made pasta, garlic & lobster oil dressing

Chicken liver parfait, toasted brioche, damson chutney

Warm salad of rabbit fillet, pancetta, & new potatoes, truffle dressing

Potato rosti with bacon and black pudding,
Grain mustard sauce

Goats cheese crostata,
Caramelised onions & pesto

Fresh Filey crab & spring onion fishcakes,
Creme fraiche dressing

Home- smoked chicken caesar salad with smoked bacon, croutons & shaved parmigiano reggiano

MAIN COURSE

Roast rump of lamb, mini `hot- pot`, pea puree tartlet, sage fritters, rosemary jus

Trio of market fish
Whitby cod topped with welsh rarebit, seared bass on champ potatoes, roast halibut & baby leeks

Fillet of beef, wild mushroom sauce
Stacked chips

Pan fried fillet of salmon, crayfish & shrimp risotto, chive oil dressing

Roast breast of gressingham duck, field mushrooms,
Anna potato, port jus

Roast breast of chicken, potato gratin, pancetta, roast shallots, thyme jus

Medallions of venison, creamed potatoes, crispy onions, granny smiths jus

DESSERTS

Caramelised lemon tart

Chocolate box filled with turkish delight ice-cream

Layered raspberry shortbreads

Tulip basket filled with blueberry ripple ice- cream
And summer berries

Warm apple streusal cake, caramel sauce

Assiette tasting of five desserts in miniature

Yorkshire cheese plate by cryer & stott

Coffee & home made truffle

6 of truffles truffles in a presentation box