A Comtempory Selection of Dinner Menus

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Best of British £50.00 PER HEAD

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Luxury Five Course Dinner £57.50 PER HEAD

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Spoilt For Choice £50.00 PER HEAD

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A World Taste Adventure From £50.00 PER HEAD

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Best of British Classic British Flavours, Summer Produce, Modern Techniques

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Appetizer

Chefs choice of seasonal appetizer

To follow (Choice):

Pave of pan seared salmon, summer squash arancini, samphire, charred spring onions

Pink warm smoked duck breast, pickled strawberries, long pepper

Pea, broad bean & aspargus rissoto, Parmesan crisps, truffle oil

Smoked salmon, classic garnish, handmade rye bread

Risotto of roasted pearl barley, smoked trout, rainbow chard, lobster cream

Main course (Choice):

Lamb loin, baby gem, herritage tomatoes, watercress puree, potato croquette

Seared breast of corn fed chicken, pillow of summer vegetables, Chervil chicken cream

Baked fillet of salmon, courgette ribbon fondant, baby fennel, watercress sauce

Classic beef Wellington, herritage carrots, rich red wine veal jus

Seared seabass, fennel fritter, samphire, parsley potato puree, pickled lemon

Dessert (Choice):

Rhubarb and custard Delice, slow cooked rhubarb, vanilla gel

Strawberries & Cream Jammy dodger

Passion fruit & Mango Eton mess textures

Plum and Hesper farm Yorkshire Skyr yoghurt fool, walnut biscuits

White chocolate and Key lime torte, lemon melts, orange fluid gel

Cheese

Can be added as a extra course for a extra charge £12.95 Per person

A Selection of 6 fine cheeses, breads, biscuits from George & Joseph of Chapel Allerton Leeds. An award winning cheesemongers

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Luxury Five Course Dinner

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Appetizer

Chefs choice of seasonal appetizer

Starter

Pillow of Asparagus, pickled asparagus, chive spiked potatoes, and charred spring onions

Fish Course

Torched fillet of mackerel, summer vegetable orzo minestrone, watercress pesto

Main Course

Cornfed chicken breast, minted pea arancini, romanesco, burnt onion puree, cream truffle dressing

Dessert

Panna cotta, roasted vanilla plums, gordons pink gin, almond biscuits

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Spoilt For Choice

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New Menu From September 2020

Appetizer

Chefs Choice of Appetiser

Starter (choice):

Hot Smoked Pink Duck | Pickled White Balsamic Strawberries | Long Pepper & Artichoke

Roasted Quail | Charred and Onion Purée | Baby Fondants | Raisin Jŭs

Arancini of Shepherds Blue | Tastings of Butternut Squash | Tender stem Broccoli

Smooth Chicken Liver Parfait | Poached Kumquats | Hand Crafted Orange Brioche

Smoked Trout and Crab Tian | Asparagus | Pink Grapefruit Liquid Yolk | Verbena

Crispy Sweet Potato Falafel | Beetroot Pairings | Mango Pickle (Ve)

Seared Mackerel Fillet | Cucumber Macedoine | Horseradish Cream | Sauce Vierge

Terrine of Mediterranean Vegetables | Yellison Goats Cheese |Olive Crumble

Smoked Haddock Arancini | Cured Yolk | Pea Veloute | Pea Shoots

A Velouté of Red Peppers | Basil Dumplings (V)

Fine Tart of Heritage Tomato | Aubergine Caviar | Basil Pudding (V)

Pulled Ham Hock Croquette in Panko Crumb | Pickled Shitake | Porcini Cream | Celeriac

Main course (choice):

Butter Poached Cod Loin | Curried Mussel & Vegetable Broth | Parsnips Crisps Coriander Oil

Pan Seared Sea Bream | Saffron Croquette | Samphire | Tomato Consommé Macedoine of Vegetables

Roasted Butternut Squash | Rose Harissa and Apricot Tagine | Giant Cous Cous and Black Quinoa | Pomegranate Molasses (Ve)

Spiced Potato Samosa | Yellow Split Pea & Spinach Puree | Masala Roasted Chick Peas | Tamarind Dressing (Ve)

Seared Duck Breast | Crispy Slow Cooked Leg Roll | Soy Braised Bok Choi | Honey & Sesame Fondant

Roasted Poussin Breast | Confit Leg | Hand Made Herb Gnocchi | Pea Puree Spring Vegetables | Truffle Cream

Beef Fillet | Ox Cheek | Steamed Dumpling | Braised Mustard Seeds

Slow Cooked Beef Brisket in Black Sheep | Dijon Dauphinoise | Koffmans Cabbage

Cannon of Lamb | Doreen Black Pudding Fritters | Curly Kale | Mint & Sherry Vinegar Gel

Classic Beef Wellington | Heritage Carrots | Spring Cabbage | Red Wine Jus

Pave of Salmon | Lemon & Ricotta Ravioli | Courgette Ribbons | Broad Beans Lemon Thyme Veloute

Dessert (choice):

Chocolate Millionaire Bar | Maldon Salted Caramel | Toffee Crumb | Mascarpone

Rhubarb Dome | Grandma Wild’s Granola | Stem Ginger Arancini | Vanilla Milk Gel

“St Clements Garden” (A Light Orange Mouse Encased in a Edible Shell | Orange Jelly | Chocolate Rocks)

Peach and White Chocolate Cremeux | Roasted Peach | Honey Toasted Oats & Freeze Dried Raspberries

Warm Apple Crumble Tart | Cinnamon Pastry | Vanilla Custard

Sticky Toffee Pudding in Saltaire Blonde | Vanilla Parfait | Dandelion & Burdock Syrup

Buttermilk Set Cream | Pineapple Sweet Samosa | Honeycomb | Pineapple and Dark Rum Gel

Lemon and Passion Fruit Tart | Torched Mango | Papaya Salsa

Black Bean & Orange Cake | Cocoa Shortbread | Vanilla Yoghurt | (Ve)

Tropical Fruit and Coconut Streusel Tart | Mango Semifreddo | Mango Yolk

Key Lime Chocolate Delice | Chocolate Lime Viennese | Salted Milk

Tiramisu Flavours and Textures

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A World Taste Adventure 18 Countries! 18 Dishes! What Ones Will You Choose for Your Own Taste Adventure

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Appetizer

Chefs choice of summer appetizer

Starter (choose 1):

(MEXICO) Hand pressed squid ink tortilla, spiced charred king prawns, coriander sour cream, smooth guacamole, red pepper fluid gel

(TURKEY) Lamb and sesame kofta, cucumber sea salt rolls, Yorkshire skyr minted yoghurt, hand rolled pitta with black onion seeds

(FRANCE) Pan seared foie gras, warm toasted brioche, caramelised Orange, kumquats. (£9.95 supplement)

(THAILAND) Thai chicken gushi skewers, black Venus rice, hot and sour rice wine dressing

(CARIBBEAN) Pan-fried saltfish cakes, Scotch Bonnet, rice and peas, charred spring onion

(JAPAN) Uramaki rolls with seasonal asparagus, nori seaweed, pickled ginger, black sesame dipping sauce

Main course (choose 1):

(CHINA) Seared cashew beef fillet, black bean spring roll, pak choi, shiitake sesame jûs

(INDIA) tandoor spiced corn fed chicken, potato and okra samosa, yellow split pea dal, chicken pakoras, masala sauce

(SPAIN) saffron roasted monkfish loin, paella inspired arancini of roasted artichokes, red peppers, fresh peas, black olive puree

(MOROCCO) Harissa spiced roasted lamb fillet, summer squash apricot tagine, giant couscous, pomegranate molasses, lamb jus

(SWEDEN) Swedish meatballs, sous vide pork tenderloin, dill potato purëe, burnt onion puree, charred onions, chicken cream

(BRAZIL) Beef & pork feijoado with black beans, Bay, and a crisp chorizo parcel

Dessert (choose 1):

(GREECE) Honey semolina cake, caramelised orange curd, local honeycomb, caramelised toasted pistachios

(ITALY) Sicilian lemon tiramisu, lemon jam, roasted almond biscotti

(AMERICA) Mississippi mud pie, handmade cookie dough nuggets, chocolate micro sponge

(VIETNAM) "Chè chôi" banana coconut & black sesame delice, sago pearls, roasted peanuts

(AUSTRIA) Linzer torte, toasted almond and hazelnut ice cream, candied lemon

(PORTUGAL) Portuguese custard tart textures, burnt cream, cinnamon fluid gel

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