Starters
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Smoked Salmon roses filled with prawn and lemon pepper mousse, set on a bed of wild rocket, balsamic reduction
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Grilled smoked paprika chicken and goats cheese salad with garlic and herb croutons, house dressing
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Roasted Red Pepper and Tomato soup, freshly baked bread roll (v)
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Mature Stilton and Ruby port pate served with caramelized red onion chutney, salad garnish, toasted ciabatta (v)
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Main Courses
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Oven baked fillet of Sea Bass, lemon scented rice, Holandaise and Napoli sauce on the side
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8oz Ribeye steak Au Poivre, open cup mushroom, grilled Van Dyke tomato,douphinoise potatoes
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Confit of duck, caramelized apple, shallot and baby potatoes, burgundy pan gravy
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Vegetable & Harrogate Bean bake topped with (or without) grilled goats cheese, served with rice, tomato and herb coulis (v) (vg) gluten free
All main courses served with new potatoes and selection of vegetables
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Desserts
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Tart au citron, fruit coulis, mango sorbet
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Passion fruit crème bruleè served with warm chocolate sauce on the side
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Sticky toffee pudding served warm with vegan vanilla pod ice cream
(v) (vg) gluten free