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Written by Administrator   
Saturday, 16 February 2008

Menu

2 courses - £25

3 courses - £30

 

Starters

 

Soup of the day

 

Confit duck leg on Puy lentils, creamed parsnip and pear puree

 

Cured rainbow trout served on bulgar wheat salad with feta cheese, creme fraiche and almond pesto

 

Poached smoked haddock, spring onion and cheese curd Gnudi's finished with a creamy potato sauce and toasted peanuts

 

Twice baked mature cheddar and mustard soufflé with chutney and salad

 

Game terrine served with bread sauce, pickled cranberries, melba toast and watercress

 

Mains

 

Slow braised Ox Cheek served on a creamy horseradish mash with Pancetta, caramelised baby onions, chantenay carrots and a red wine sauce

 

Roast pork belly with Celeriac remoulade, Dauphinoise potato and a Bramley apple puree

 

Pan fried chicken breast topped with a nut crumble and served with chicken leg ballotine, buttery mash, jerusalem artichoke, spinach and a Madeira sauce

 

Roast fish of the day a la polonaise served on garlic and rosemary crushed potatoes and caramelised cauliflower puree

 

Roast beetroot tart with a balsamic and goats cheese salad

 

Baked potato rosti topped with jerusalem artichoke, mushroom, butter bean and halloumi cheese and finished with a wild mushroom and Madeira sauce

 

 

Desserts & Drinks

 

Homemade Treacle tart with gingerbread ice cream

 

Frozen dark chocolate parfait with nut praline and passion fruit sorbet

 

Vanilla Panna cotta with lemon curd and nutty biscotti

 

Selection of Yorkshire cheeses with chutney, crackers and rye bread

 

Cafetiere coffee Per Person £2.10

Yorkshire tea Per Person £1.80

Selection of herbal and fruit tea Per person £2.00

 

If you have any dietary requirements please let us know before hand and we will provide the required information and help the best we can 

Last Updated ( Monday, 05 January 2015 )
 
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