* Party menus are subject to change due to seasonality, availability and other issues beyond our control. A menu pre-order is required for most parties.

Sample Menu 2011
This menu will be confirmed later on in the year.

Starter

Vegetable Soup with Aubergine Ravioli and Tomato Mouse

or

Grilled Dublin Prawns - Thai Red Curry, Braised Pak Choi, Apple Relish and Coconut Jelly

or

Roasted Butternut Squash, Ricotta Dumplings, Herb Salad and Basil Oil

or

Citrus Cured Atlantic Salmon Sashimi - Wasab Dressing and Mango Salsa

or

Ham Knuckle, Peas and Baby Gem Salad - Cider Jelly and Soft Eggs

Main Course

Roast of the Day

or

Belly Pork - Allspice, Polenta, Compote of Figs and Onion, Curly Kale and Pork Jus

or

Pan Fried Beef Steak - Onions, Baby Beetroots, Brussels Sprouts, Crispy Streaky Bacon and Montpellier Butter

or

Semi Smoked Mackerel Fillet - Sweet Potato Blini’s, Courgette Ribbons and Baby Leaks with Chive Oil

or

Herbs and Blue Cheese Cannelloni - Sauteed Mushroom and Parmesan Foam

Dessert

Baileys Cheesecake - Espresso Cream

or

Pear Panna Cotta - Mulled Wine Fruits

or

Dark Chocolate Truffle - Grand Marnier Oranges and Creme Fraiche

or

Deep Filled Lemon Tart - Blueberry Compote and Clotted Cream

or

Sticky Toffee Pudding - Toffee Sauce and Vanilla Ice Cream

or

Selection of Northumberland and North Yorkshire Cheeses  

To finish

Coffee and truffles