Food

Starters

Terrine of Slow-Cooked Yorkshire Ham
Homemade Piccalilli and Crusty Granary Bread

Roasted Butternut Veloute (V)
with Smoked Paprika and Crème Fraîche

Warm Salad of Sautéed Wild Mushrooms (V)
Fresh Garden Herbs, Garlic Croutons and a Goat's Cheese Vinaigrette

Scottish Salmon Gravlax
with Mustard, Fresh Dill and Gin with a Baby Herb Salad

Mains

Pan-roasted British Chicken
with Asparagus, Garden Peas and a Herb Beurre Blanc

Char-Grilled Cutlet of Rare Breed Pork
Wholegrain Mustard Mash and a Smoky Bacon Jus

Seared Fillet of Organic Salmon
Herb-Crushed New Potatoes and Sauce Vierge

Tart Tatin of Grilled Aubergines (v)
Roasted Red Onion and Thyme with Sticky Red Wine Reduction

All main courses are served with a choice of seasonal vegetables and potatoes

Desserts

Glazed Lemon Tart
with Chantilly Cream and Fresh Strawberries

Homemade Vanilla Bean Cheesecake
with Spiced Strawberries

Warm Chocolate Brownie
with Vanilla Ice Cream and Chocolate Sauce

Sticky Toffee Pudding
with Butterscotch Sauce and Vanilla Ice Cream

Freshly Brewed Coffee and Tea

Starters

Classic Seafood Cocktail with Prawns, Crayfish and Avocado,
Home-Made Marie Rose Sauce and a Bloody Mary Shooter

Carpaccio of Harewood Estate Venison
with Parmigiano Reggiano, Shallots and Cracked Pepper vinaigrette

Salad of Glazed Goats Cheese with Beetroot Sorbet (V)
Wild Rocket and Hazelnut Vinaigrette

Terrine of Confit Free-Range Chicken
with Apricot and Pistachio and Vanilla Fig Chutney

Mains

Supreme of Corn fed Chicken Served Coq au Vin
served with a Roasted Garlic Mash

Pan-Fried Fillet of Sea Bass
with Olive Crushed New Potatoes and Dill Beurre Blanc

Roasted Rump of Lamb
with Classic Ratatouille and a Rich Lamb Jus

Hand-made Tart of Yorkshire Blue Cheese and Caramelised Onions (v)
with Port Reduction and Pickled Walnuts

All main courses are served with a choice of seasonal vegetables and potatoes

Desserts

Pecan & Caramel Tart
with Praline Cream and Rich Toffee Sauce

Dark Chocolate and Raspberry Tart
with Short-crust Pastry and Sauce Anglaise

Eton Mess
with Passion Fruit and White Chocolate Cream

Roasted Vanilla-Spiked Pineapple
with Lime & Chilli Syrup and a Coconut Tuille

Freshly Brewed Coffee and Tea

Cheese & Biscuits

A selection of Award-winning Yorkshire Cheeses Served with Wafer Crackers, Nuts, Celery & Spiced Fruit Chutney
(please add £5.50)

Starters

Classic Lobster & Whitby Crab Cocktail
with Saffron Mayonnaise

Tea-smoked Duck & Fennel Salad
Blood Oranges, Star Anise Spiked Dressing and Micro Greens

Salad of Italian Smoked Buffalo Mozzarella (v)
with 24 Hour Confit Cherry Tomatoes, Basil Cress & Black Olive Oil

Sorbet Course

Choice of either Mandarin, Green Apple or Passion Fruit Sorbet

Mains

Roast Sirloin of Yorkshire Beef
Sautéed Wild Mushrooms, Smoked Potato Puree and a Rich Madeira Jus

Duo of Dales Lamb; Grilled Cutlets and a Baby Shepherd's Pie
Carrot Puree and a Thyme-infused Lamb Jus

Whole Pan-fried Lemon Sole
with a Brown Shrimp and Lemon Beurre Noisette

Gardener's Vegetable Strudel (v)
with Parsnip Croquettes, Roast Onion and Puy Lentil Sauce

Desserts

The Chocolate Indulgence Assiette
Belgium Milk Chocolate Mousse, White Chocolate Cheesecake and Luscious Sticky Dark Chocolate Brownie

Mango Pana Cotta
with Summer Fruit Compote and All Butter Shortbread

Italian Plum & Apple Tarte
with a Light Apple Brandy Zabaglioni, and served with Vanilla Crème Fraîche Ice Cream

Cheese & Biscuits

A selection of Award winning Yorkshire Cheeses Served with Wafer Crackers, Nuts, Celery & Spiced Fruit Chutney

Freshly Brewed Coffee and Tea