Starters
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Tiger Prawns dusted with lemon pepper, pan-fried in sesame seed oil with mushrooms, Chorizo and coriander, finished in creamy white wine sauce, salad garnish
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Duck & Mandarin Salad with Garlic and Herb Croutons, house dressing
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Roasted Red Pepper and Tomato soup, freshly baked bread roll (v)
Mature Stilton and Ruby port pate served with chutney, salad garnish, ciabatta bread (v)
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Main Courses
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Oven baked fillet of Sea Bass, lemon scented rice, Beurre blanc sauce
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Grilled smoked paprika chicken breast, bell pepper sauce, douphinoise potatoes
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Medallions of Ribeye steak, caramelized apple, shallot and baby potatoes, au poivre sauce
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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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Gluten free chocolate brownie served warm with vegan vanilla pod ice cream