Pre-starter
- Choice of artisan bread
- Amuse Bouche
- Amuse Bouche
Starters
- - Chicken liver, port & madeira parfait, toasted brioche & spiced pear chutney
- - Pan-fried Shetland scallops, cauliflower puree, flaked almonds & sultanas, tempura of cauliflower
- - Staxton Wold pigeon stuffed with black pudding, wrapped in parma ham with wild mushroom jus
- - Ravioli of lobster with with rich lobster and tarragon veloute
- - Risotto of smoked butternut squash, sage, crispy pancetta & Gran Padano parmesan
Palette Cleansing Sorbet
Mains
- - Asian monkfish curry made with coconut, ginger, coriander & turmeric, cubed potatoes & Asian greens
- - Holme Farm fillet of venison, dauphinoise potatoes, pickled pear, spiced red cabbage & chocolate jus
- - Braised ox cheeks in red wine and port with creamy mash and roast Winter vegetables
- - Rump of Nidderdale lamb, roast Mediteranean vegetables, cocotte potatoes, tarragon & tomato jus
- - Fillet of halibut with saffron risotto Milanese, sautéed jerusalem, artichokes, and baby leeks
- Choice of rib on the bone, fillet or sirloin steak, triple cooked chips, French beans & shallots, choice of sauce (Bernaise/peppercorn/Sauce Diane)
Desserts
- - Salted caramel fondant, home-made white chocolate ice cream
- - Fresh raspberry soufflé with raspberry coulis
- - Jeremy’s indulgent chocolate plate
- Fine apple tart with calvados ice cream
- Pineapple, vanilla & black pepper tatin with home-made coconut & lime sorbet