FRIDAY AND SATURDAY - 6.30PM TO 9.30PM
3 Courses - £40.00
2 Courses - £35.00
In addition to your course choice, this weekend menu includes a complimentary selection of fresh homemade breads and flavoured whip butter, a pre-starter when you order a starter and a pre-dessert when you order a dessert.
We've been cooking for a long time and fully appreciate that some customers have specific dietary requirements. We can sometimes modify our dishes to accommodate or alternatively, prepare a dish from scratch. All that we ask is that you notify us at least 48 hours prior to your arrival to give us adequate time to prepare.
WEEKEND DINING PACKAGE FOR TWO
Treat yourself and your partner to a full casual fine dining experience with a bottle of white prosecco, a fresh pot of coffee together with a selection of handmade petit fours, overnight stay in one of our comfortable double en-suite rooms and a delicious English cooked breakfast in the morning.
- STARTERS -
Treacle cured salmon with scallop and salt cod fritter, spring onion,
pickled pink ginger, micro cress, oyster sauce dressing
Pear and heritage tomato salad, Victoria plums, autumn raspberries, roast macadamia, spiced apricot dressing
‘Mille Feuille’ of melon and Disarano crème fraiche, roasted pineapple, mango and coconut gel, blackcurrant and star anise sorbet
Seared scallops, lemon potato blinis, crispy black pudding, watercress puree, shellfish cappuccino (£4 supplement)
Ravioli of chicken and black pudding mousse, poached hens egg, fondue of oyster mushrooms, parmesan, dark truffle oil
Salad of seared local pigeon breast, autumn vegetables, quails egg, truffled goats milk puree, caramelised hazelnut
- MAINS -
Aged Yorkshire reared sirloin of beef, caramelised onion and thyme tart, roast chantenay carrots, dauphinoise potato, madeira sauce
(with fillet £8 supplement)
Seared and braised corn-fed chicken breast, with petit creamed chicken and smoked bacon pie, fondant potato, baby corn, stuffed courgette, roast chicken jus
Roasted cauliflower, butternut squash and barley pie, smoked cheddar and hazelnut crumble, assiette of vegetable garnishes
Lamb trio:- sumac spiced rib (pink) | confit shoulder | lamb faggot with garlic and sweet potato crush, roast pak choi, petit ratatouille, lamb gravy
Pork trio: braised belly| handmade sausage| sliced wellington with apple-potato gallette, tender stem broccoli, cider jus
Whole boneless seabass, topped with parmesan and thyme crust, mussel, clam and brown shrimp risotto, grilled spring onion, chive and lemon veloute