And yes, you can mix and match!!
Celebration Menus 1
Starters
Chef’s seasonal soup
Chicken liver parfait, red onion and grape chutney, toast
Antipasti salad, selection of cured meats, olives, roasted garlic, anchovies, artichoke hearts and feta cheese
Main courses
Slow braised lamb shank, root vegetables, spinach, dauphinoise potatoes and the lambs own sauce
Pan fried fillet of salmon, watercress, rocket and roasted pine nut risotto, lemon oil
Breast of corn fed chicken, marinated in thyme, garlic and lemon, creamed potatoes, seasonal vegetables and herb jus
Desserts
Apricot and almond strudel, cinnamon custard
Traditional crème brulee
Selection of sorbets, choose four from the following:
Lemon, white peach and champagne, wild strawberry, mango and passion fruit, apple and mint, raspberry
Menu 2
Starters
Warm herb tart, Prosciutto ham, rocket and parmesan salad
A plate of oak smoked salmon, celeriac remoulade, caper and dill dressing
Risotto of confit duck leg and prunes steeped in Brandy, deep fried herbs
Main courses
Roast sirloin of pork, stuffed with Bramley apples, fondant potato, our own black pudding, carrot puree and roasting juices
Grilled fillet of sea bass, crushed new potatoes, crab and soft herb cream sauce, panache of vegetables
Roast saddle of lamb with apricots and crushed herbs, butternut squash puree, broccoli, new potatoes and rosemary jus
Desserts
Rose scented panna cotta, strawberry compote
Blueberry tart, chocolate ice cream
Raspberry mousse, mint choc chip ice cream
Menu 3
Starters
Wild mushroom and Mrs Bells blue cheese tartlet, rocket and crispy fried shallots
Tian of Whitby crab, shredded young fennel, capers, Parmesan crisps, curly endive leaves
Yorkshire farm house terrine, plum and apple chutney, pickled cornichons, toast
Main courses
Traditional roast sirloin of beef, Yorkshire pudding, duck fat roasted potatoes, roasted red onion and panache of vegetables
Baked fillet of cod with a herb crust, champ potatoes, anchovy beignets, shellfish sauce
Pan fried breast of Gressingham duck, caramelised onions, chateau potatoes, and glazed carrots, with acacia honey and tarragon jus
Desserts
Pineapple tart tatin, pina colada ice cream, candied nuts
Chocolate marquis, steeped prunes
Sticky toffee pudding, butterscotch sauce, crushed banana ice cream
£40 per person including coffee or teas with petits fours
