Spring and Summer

Spring Menus

Starters

Starters all include a selection of Artisanal sour dough bread with farmhouse butter.

Risotto prima Vera with peas, broad beans asparagus and herbs.

Grilled Fresh mackerel with shaved fennel, soy and lime glaze.

Asparagus and Parmesan tarts with wild rocket and apple cider vinegar dressing.

Thai vegetable spring roll with sweet and sour sauce.

Watercress soup, with sourdough croutons.

Prawn, dill and lemon salad.

Twice baked goats cheese and Parmesan soufflés with thyme, served with fresh tomato and basil sauce.

Mains

·      Herb crusted Racks of spring Yorkshire lamb with wild garlic infused pureed potatoes, Wilted baby leaf spinach, Broad beans with mint, baby carrots, and a red currant and Rosemary jus. (£5 supplement for this dish)

·      Pan seared John Dory with peppers, black olives, rosemary and Jersey royals.

·      Salt and spice roasted pork belly with caramelized peanut and chili dressing. Served with mango and ginger salsa, and puy lentils.

·      Filet of Yorkshire beef with béarnaise sauce, potato gratin, slow roasted cherry tomatoes on the vine, green beans with garlic. (£5 supplement per head)

·      Yorkshire herb fed chicken with Sherry and tarragon sauce, fresh peas with mint, crushed new potatoes.

·      Linguine with fresh Whit by white crab, chili and garlic, served with green salad and sourdough bread.

Puddings

Pink-stemmed Yorkshire Rhubarb poached in ginger syrup with Vanilla panna cotta. Shortbread hearts.

Warm apricot tart with crème fraiche.

Lemon polenta cake with vanilla mascarpone cream.

Geranium infused cheesecake with passion fruit sauce.

Lavender crème brulee served with a vanilla biscuit.

Lemon meringue roulade. Passion fruit drizzle.

Local British and Irish cheeses served with quince jelly and home made oatcakes.  (Supplement £3 per head.)

Summer Menus

Starter

Starters served with Artisanal sour dough bread and farmhouse butter.

Citrus Prawn salad with celery and dill.

Whitby crab and Gruyere tart, with mixed leaf salad lemon and dill dressing.

Stuffed courgettes with pecorino sauce, garnished with courgette flowers.

Jerusalem artichoke and Swiss chard tart with feta.

Hand dived scallops with pancetta, pea puree, and slow roasted tomatoes. (£3 supplement)

Figs with pecorino, rocket and mixed baby leaves, with honey dressing

Ginger and lime vegetable Spring rolls, wrapped in rice paper with a sweet and sour sauce.

Mains

Sea bass with buerre blanc, buttery new potatoes, slow roasted cherry tomatoes on the vine, shaved fennel, green beans.

Grilled Teriyaki marinated organic Scottish salmon, with warm lemon and coriander infused couscous, roasted Mediterranean vegetables, and green beans with garlic.

Seared Fillet of Yorkshire Beef with chili, ginger, radish and soy, served with black rice noodles, vegetable stir-fry and wilted pak Choy. (£5 supplement)

Cannon of lamb with pea, mint spinach puree, Rosemary and garlic roasted potatoes (£5 supplement)

Yorkshire herb fed chicken breast stuffed with leeks, spring onion, pistachio’s lemon and pak Choy.  Sweet potato puree, wilted kale, and grilled baby courgettes.

Wild mushroom risotto served with Steamed seasonal vegetables.

Puddings

Poached white peaches in a vanilla syrup, with almond tuilles and vanilla and Lavender ice cream.

Chocolate brownie cake with black cherry compote and pistachio ice cream.

Raspberry and blackcurrant leaf sorbet, with vanilla shortbread hearts and raspberry coulis.

Pineapple Carpaccio with crushed mint and almond biscotti.

Meringue roulade with passion fruit cream.

Strawberry tart with vanilla crème fraiche.

Summer berry pudding, served with cream.

Lemon tart with raspberries and crème fraiche.

Menus start from £50 per head

Includes, simple nibbles, artisan bread and butter, tea, fresh mint tea and coffee.   

I arrive an hour and a half before service with everything prepared.  I can provide a waiter/waitress at £14 per hour with a four hour minimum.