Mother’s Day Menu

To Start

Roasted tomato and basil soup served with artisan breads (v)

Scallop and prawn ravioli dressed with a lobster and crayfish cream

Ham hock terrine with pickled vegetables and piccalilli gel, rocket leaves and crostini

Prawn cocktail with smoked salmon, crisp dressed leaves, Marie rose sauce, breads, lemon and dill butter

 Lamb bon bons; shredded tender lamb in panko bread crumb served with minted jus and watercress

Mini box-baked camembert infused with truffle oil, rosemary, garlic, honey glazed, served with crusty white bread (v)

 Courgette and artichoke salad; courgette ribbons marinated in lemon and oregano, confit artichokes,
roasted red pepper coulis, toasted pine nuts and seeded flatbread crisp (vegan)

(gluten free bread on request)

 

To Follow

Roasted sirloin of beef

Roasted Norfolk turkey with pigs in blanket and apricot stuffing

Root vegetable wellington with rosemary gravy

The above are served with Yorkshire pudding, roast potatoes, seasonal vegetables and gravy

 

Corn-fed chicken ballotine stuffed with garlic, sun-blush tomato and spinach cream cheese,
served on red onion lyonnaise potatoes, sautéed curly kale and broad beans with pesto cream sauce

Roasted rump of lamb marinated in garlic and rosemary with baked fondant potato,
honey and parmesan glazed parsnips, sautéed fine beans, minted baby onion gravy and parsnip crisps

Pan-fried seabass fillet with lemon and dill roasted baby potatoes, slow braised fennel,
wilted spinach and a mussel and cockle white wine cream sauce

Smoked chicken Caesar salad; cos lettuce, anchovies, garlic and herb croutons, parmesan and Caesar dressing

Brie, stilton and smoked cheddar tartlet with butternut squash, chive, spring onion, caramelised red onion jam,
with a salad of beetroot, radish, new potato, cherry tomato, peppers, onion, orange segments and house dressing (v)

Whole roasted pepper filled with herb infused Mediterranean vegetables served with
sticky coconut cream and vegetable rice, wilted spinach and spiced harissa sauce (vegan)

Chicken breast fillet marinated in sweet chilli served in a toasted ciabatta bun with rocket,
sliced tomato and paprika seasoned fries and lime and chilli mayonnaise

6oz Gourmet Aberdeen Angus beef burger topped with cheese and served in a toasted brioche bun
with burger garnish, seasoned fries and burger relish

8oz prime Rib-eye Steak with hand cut chips, garlic and thyme marinated field mushroom,
roasted tomatoes served with peppercorn sauce (£5 supplement)

To Finish

Triple chocolate brownie with salted caramel sauce, cherry swirl ice cream and raspberry crumb

Pavlova with mixed berry compote, Chantilly cream, and toasted almonds (gf)

Mango and passion fruit cheesecake with vanilla and mango compote and coconut ice cream
Sticky orange cake with marmalade glaze with vanilla and coconut ice cream (vegan)

Assiette of mini desserts: cheesecake, chocolate brownie, profiteroles

Fresh fruit salad served with champagne sorbet

Selection of Italian ice creams and refreshing sorbets

 

Three courses at £35 per person – Separate children’s menu available

 

(menu maybe subject to minor changes, 2020)

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01376 571783