Starters
Tartlet of Whitby Crab
Baked with roquette and Gruyere cheese,
served with a medley of leaves
Pancetta and Black Pudding Salad
Crispy pancetta and “Doreen’s“ homemade black pudding with mixed leaf and fine
herb salad topped with a poached quails egg, garlic bruschetta
Oak Scottish Smoked Salmon
Garnished with onion chutney, capers,
lemon and dressed salad
Confit Chicken and Leek Terrine
Slow cooked chicken served pressed with herbs and shallots then
wrapped in leeks and drizzled with white truffle oil
Plum Tomato And Buffalo Mozzarella Tower (v)
With olives, basil salad and lemon dressing
Chefs Homemade Soup Of The Day
Choice of two freshly made soups, served with
freshly baked bread
Main courses
Pan-Fried Calves Liver and Bacon
Deep-fried bubble and squeak cake, Parmesan wafer,
caramelized onion compote and port wine jus
Tuna With “Teriyaki” Vegetables
Prime grilled tuna steak on stir-fry “Teriyaki”
oriental vegetables
Aylesbury Duck Breast
Served with baby spinach, apple fondant
and blueberry jus
Ballotine of Salmon
Rolled in Proscuitto ham with garden herbs and wild
mushrooms, Dauphinoise potatoes, shallot pesto cream
Mille-Fuille of Grilled Asparagus(v)
Spears of asparagus layered in puff pastry with creamed leeks and chives and
drizzled with balsamic glaze
Sweets
Raspberry Crème Brulee
With coconut macaroons and crème Chantilly
Creamy Chocolate Mousse
Set in a glass and served with macerated cherries
soaked in brandy
Caramelised Baked Pineapple
Topped with vanilla ice-cream, almond Tuille
and a trio of couli’s
Sticky Toffee Pudding
Hot and sticky served with toffee sauce
and crème fraiche
“Yorvale” Ice-Creams Served with a Duo Fruit Shot
Award-winning dairy ice cream makers using milk from their own herd of Holstein Fresian cows just outside
York at “Acaster Malbis”, natural ingredients