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Written by Administrator   
Saturday, 16 February 2008

Menu

2 courses - £25

3 courses - £30

 

Starters

 

Soup of the day

Crispy rolled duck leg served with toasted cous cous, cauliflower cream and dried plums

Cured rainbow trout with potato salad, pear puree and a squid ink and crispy onion crumb

Smoked haddock, leek and pasta in a creamy potato sauce finished with cheese curd 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, caramelized 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

Fish of the day served on lemon and thyme crushed potatoes with beetroot, radish and a prawn butter sauce

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

Last Updated ( Monday, 17 November 2014 )
 
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