A Menu For Sunday Lunch

Set Two Course - £18.95
and
Set Three Course - £21.95
Sample Menu

Starter

Chef's Freshly Prepared Soup
served with Fresh Bread
Grilled Sardines
with a Tarragon, Orange and Dijon Mustard Sauce

Pork, Black Pudding and Chorizo Terrine
with Apple and Thyme Chutney and warm Toast

Crispy Duck and Mushroom Spring Roll
with a Sesame and soy Dressing

A Yorkshire Blue and poached Pear Timbale
set on Red Onion Marmalade with a Walnut Dressing

A Filo Pastry Purse
filled with Spinach and Wild Mushrooms served with a Sherry Cream

Salmon, Haddock and Rocket Fishcake
with a Tartar Dressing
Castle of two Melons
with Green Apple Sorbet, Fruit Puree and fresh Fruit

Main Course

Nidderdale Roast Leg of Lamb
served with Roast Potatoes, Apricot Mint Sauce and Yorkshire Pudding

Locally farmed Roast Rump of Beef
served with Roast Potatoes, Yorkshire Pudding and Horseradish Sauce

Traditional Roasted Turkey Breast
with Roast Potatoes, Chipolatas, Apple and Chestnut Stuffing,
Cranberry Tartlets and Bread Sauce

Trio of Sausages
Award winning Sausages (Lishman’s of Ilkley) on Red Onion Mash with a Red wine Gravy

Salmon Fillet
Stuffed with a Spinach Mousse with a Lime and Chive Sauce

Grilled Fillet of Hake
set on a Seafood Chowder and a green Herb Pesto

Grilled Fillet of Plaice
with a Lemon, Caper and Green Herb Butter

(v) A Spinach, Leek and Potato Tower
with Goat’s Cheese set on a Madeira Glaze

Desserts

Traditional Bread and Butter Pudding
with Fresh Egg Custard

Dark Chocolate Cheesecake
served with home made Hazelnut Ice Cream and White Chocolate Sauce

Caramelised Rice Pudding
topped with a Raspberry and Apple Compote

Vanilla Panacotta
served with Red Berries and Fruit Puree

Individual Tiramisu “Trifle”
with Marinated Cherries and Biscotti

Traditional Christmas Pudding served with Brandy Sauce
Creme Caramel (GF)
with Toffee Sauce and Caramelised Pineapple

Toffee and Walnut Syllabub
Layered with Brandy Snap Crumble

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