Y o r k s h i r e













Thai infused moules marinières - local mussels, cooked in white wine and cream, with fresh ginger, chillies, lemongrass and limes


Pan fried fillet and confied leg of rabbit, served with a cream parmesan butterbean consommé


Warm goat’s cheese salad served with wild rocket and homemade red onion marmalade (v)


Sand Hutton asparagus served with scrambled duck eggs on a bed of prosciutto


Duck breast and green leaf salad with a redcurrant port dressing (served pink).


Smoked mackerel risotto dressed with wild rocket and truffle oil


Trio of salads: - Beetroot, port and goat’s cheese salad; Creamy blue cheese, rocket and pecan salad; Celeriac and pear salad (v)


Dressed Whitby crab, served with a plum tomato and basil salad and fresh crusty bread


Beef carpaccio served with steak tartar and a leaf salad


Blackened, herb-crusted fillet of mackerel served with root vegetables and horseradish cream


Pan-roasted scallops and cauliflower puree served with a raisin vinaigrette


Honey roast pumpkin soup served with fresh crusty bread


For something less formal:

Whole baked camembert or cheese fondue served with crusty breads, cheese biscuits and crudités (v)

(V) - Vegetarian

* - Served hot (where possible)




















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