Fan of Fresh Melon
with homemade lemon sorbet & sushi ginger syrup

Market Fresh Mushrooms
Cooked in garlic butter and fresh Dales cream, flavoured with Stilton cheese, topped with crispy bacon

Breadcrumbed Goats Cheese
on spiced beetroot & orange compôte, panache of leaves

Terrine of Pheasant, Pigeon and Venison
wrapped in smoked bacon; Cumberland sauce

Oak Smoked Salmon
on a puree of celeriac & apple, topped with a poached egg               

Supreme of Corn Fed Chicken
stuffed with a cranberry & orange confit, carved onto cointreau & orange jus

Fresh Salmon and Prawns with Thai vegetables
wrapped in filo pastry; creme fraiche, ginger & lime sauce

Slow Baked Lamb Shank
with red wine, garlic & rosemary on a bed of Savoy cabbage & bacon 

Half a Crispy Roast Gressingham Duck
mulled wine & cherry sauce 

Chargrilled 10oz Yorkshire Dales Sirloin Steak
with horseradish mash & red wine jus 

Moroccan Spiced Chickpeas,
Oven Roast Provencal vegetables, Haloumi cheese and dried apricots, wrapped in feuille de brick pastry; red pepper & harissa sauce 

Sticky Toffee Pudding
served warm with toffee sauce and homemade cinder toffee ice cream 

Tangy Lemon Tart
crisp sugar crust, mint & lime ice cream, raspbery coulis 

Dark Chocolate Cheesecake
made with mascarpone cheese & Frangelico liqueur, dark chocolate sauce 

A Selection of English & Continential Cheeses
with an assortment of cheese biscuits, celery and grape chutney