Sample Menu:

Starters;
Sauvignon Veloute, with a paupiette of oyster and salmon caviar
Tartlet of Nidderdale Lamb Shank and spring onion, rarebit crust
Sweet Vine Tomatoes stuffed with fromage frais and poached quail eggs,
duo of pepper coulis
Tower of Red Mullet and Celeriac Puree served with a shellfish and saffron sauce
Pan-fried Foies Gras with a fig chutney, celery, marinated raisin and rosemary
(£2.00 supplement)
Gratin of Smoked Salmon, aubergine caviar, dill and lime crème fraiche
Winter Garden Terrine, glazed chestnuts in port dressing
Mains;
Yorkshire Beef Fillet, oxtail mash and baby vegetables, balmoral sauce
£34.95
Tournedos of Pork Fillet, fondant roots served with a scrumpy and thyme jus
£33.50
Pan-fried Guinea Fowl Supreme stuffed with black truffle mousseline, poached pear, warm balsamic dressing
£31.00
Grilled John Dory Fillet, braised endives and a red wine emulsion
£34.00
Noisette of West Coast Monkfish, linguini of carrot and cucumber, served with a vanilla salsa
£32.95
Tian of Mediterranean Vegetables, green asparagus and red chilli oil
£30.00
We prepare a selection of dishes for non-meat eaters, Please ask for today’s selection
£29.50
Desserts;
Coconut Flavoured Crème Brulee with fresh pineapple in a light syrup
Pistachio and Pancake Terrine with caramel and orange sauce, passion fruit sorbet
Iced Honey and Drambuie Nougat with marinated melon and raspberries
Trio of Chocolate Platter
(dark chocolate marquise, milk chocolate mousse, white chocolate ice cream, sauce griotte)
Chaux-Froid of Mixed Fruit with champagne sabayon
Ripley soufflé of the day
(please allow 20 minutes)
Farmhouse cheese platter, celery, grapes and kumquat marmalade