Function Menus
Please select the menu headings to view our function menus
Tarte Tatin
Beetroot tarte tatin with house-pickled walnuts, roast hazelnuts and micro herb salad
Pate
Smooth chicken liver pate, with balsamic onions
Soup
Spiced locally-grown pumpkin soup with roasted pumpkin seeds and drizzled with dark pumpkin oil
Salmon
Scottish smoked salmon with tartare sauce and shallot rings
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Sausage
Farmisons Cumberland sausage ring with creamy mustard mash, roast root vegetables and onion rich gravy
Chicken
North Yorkshire herb-fed chicken breast wrapped in smoked bacon with fondant potato, wild mushroom, white wine and cream sauce
Risotto
Butternut squash and orange risotto with rocket and red onion salad topped with parmesan shavings
Pie
Locally shot pheasant and leek pie with a rich red currant and port gravy
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Bread and butter
Bread and butter pudding with a marmalade glaze and cointreau custard
Chocolate
Smooth dark chocolate mousse with candied orange, mandarin sorbet and tuille
Tart
Treacle tart with Brymor clotted cream
Cheese
Tour de Yorkshire cheese board: Fountains Gold, Swaledale Blue, Lowna Goats’ cheese with oat cakes and homemade spiced pear and apple chutney
3 Courses £20.00pp
Soup
Creamy Yorkshire leek and potato soup with textures of leek
Terrine
North Yorkshire herb-fed chicken and prune terrine served with whole grain Theakston ale bread
Crab
Crispy Whitby crab croquette with tartare sauce and lemon
Tart
Lowna Goats’ cheese and sun blushed tomato tart with a mixed herb salad and lemon
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Casserole
Nidderdale-shot venison casserole flavoured with juniper, Fentimans ginger ale and rosemary served with a herb dumpling
Pheasant
Locally-shot, flash roast breast of pheasant with savoy cabbage, smoked bacon lardons, dauphinoise potato, single malt scotch whisky cream and coarse grain mustard sauce
Salmon
Fresh oven-roast darne of salmon with Shetland Isles Queen scallop fritters, salsa verde and lyonnaise potato
Gnocchi
Potato gnocchi with basil pesto, smoked Applewood cheese bon bon, toasted pine nuts and pea shoots
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Tart
Zingy lemon tart with a caramelised sugar top and raspberry sorbet
Pear
Freshly picked Bruce Arms mulled pear with Yorvale vanilla pod ice cream
Crème brûlée
Baileys crème brûlée, coffee scented shortbread
Cheese
Tour de Yorkshire cheese board: Fountains Gold, Swaledale Blue, Lowna Goats’ cheese with oat cakes and homemade apple and pear chutney
3 Courses £28.00pp
Soup
Cream of broccoli and Yorkshire Blue soup with toasted flaked almonds
Parfait
North Yorkshire chicken liver and fois gras parfait, Wharfe Valley truffle oil, brioche and boozy prunes
Pigeon
Nidderdale-shot pigeon with wild mushrooms, textures of apple and Doreen’s black pudding
Salmon
Masons Yorkshire gin, beetroot and dill cured salmon gravlax served with rye bread, mustard and lemon
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Pork
North Yorkshire saddle back pork chop with bubble and squeak, Doreen's black pudding and Thornborough cider jus
Guinea Fowl
Nidderdale guinea fowl served with curly kale, bacon lardons, chestnuts and mulled turnips
Turbot
Pan-roasted east coast turbot with duchesse potato, buttered tender stem broccoli and brown shrimp hollandaise
Vegetable En Croute
Truffle infused roasted root vegetable en croute with saffron cream sauce
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Iced Parfait
Iced hazelnut parfait with cherry compote
Tart
Rich dark chocolate tart with Yorvale coffee ice cream
Lemon
Lemon meringue with lemon sorbet, mint and granola
Cheese
Tour de Yorkshire cheese board: Fountains Gold, Swaledale Blue, Lowna Goats’ cheese with oat cakes and homemade pear and apple chutney
3 Courses 35.00pp
Please ask us about have dietary requirements
Please note all items are subject to availability