Terrine of Curried Guinea Fowl Confit £6.50
mango and cardamom seed chutney

Risotto of Wild Mushrooms and Tarragon £6.25

Seafood Hors d' Oeuvre £7.75
a selection of smoked and cured seafood prepared in different styles

Butternut Squash Veloute £5.10
thick warming soup with roasted peppers and toasted pumpkin seeds

'Fish and Chips' £9.00
seared scallops on minted pea puree served with homemade miniature chips

Quintet of Melon £5.50
soup, sorbet, rose, pearls and a pink grapefruit salad

Roasted Shallot, Garlic and Pepper Tart £6.00
white onion and thyme puree and Yorkshire Blue cheese

Smoked Duck Pate £6.75
crisp bread and pickled beetroot relish

Pan-Roasted Pigeon £16.50
beetroot fondant, garlic potatoes, port wine jus(This dish, by our Chef, Steve Scoullar, won the title of Junior Chef of the Year at the 2006 York Festival of Food & Drink)

Fillet of Wild Sea Bass £21.00
saffron tagliatelle, butter poached clams, dill infused sauce

Game Pie £16.50
local game cooked in Black Sheep Ale. Short crust pastry,served with a side dish of roasted root vegetables & potato puree

Trio of Vegetables (v) £14.50
courgette & gruyere cheese soufflé

Roasted Monkfish, Scallops & Mussels £19.50
in a coconut lime and chilli broth, oriental vegetables(this is Head Chef Andrew Bingham's signature dish)

Homemade Butter Squash Gnocchi (v) £13.95
with lemon, sage, baby vegetables & white truffle oil

Beef Stroganoff £19.50
a new style of the classic dish using fillet of Yorkshire-reared beef simmered with mushrooms, Dijon mustard, brandy & sour cream. Pilau rice

Pan Seared Chicken £15.50
hearty vegetable & puy lentil broth, smoked pancetta & buttered greens

Sirloin Steak £18.85
cut from Yorkshire - reared Beef
served with fat chips, café-de-paris butter and a mixed seasonal salad

Sweets and Cheeses

£5.75

Classic Crème Caramel
with tangy orange segments

A Platter of Desserts to Share
(£11.50 for two)

Rich and Creamy Rice Pudding
with nutmeg & autumn fruit compote
(Chef's Recommendation)

Pineapple Tart Tartin
passion fruit syrup, toasted coconut
(please allow 15mins extra cooking time)

Dark Chocolate & Orange Fondant
orange marmalade ice cream

Poached Pears in Mulled Wine
with a vanilla sabayon

Homemade Ginger Parkin
damson ice cream & sultana spiced syrup

A Selection of Four Cheeses
warm walnut loaf or oatmeal biscuits

A Selection of Seven Cheeses
(£3.75 supplement)
warm walnut loaf or oatmeal biscuits

We have a fine selection of Dessert Wines & Ports 'by the glass'

Summer Chicken Consommé
with vermicelli noodles and coriander

Home Cured Gravadlax of Salmon
warm herb belini, salmon roe and crème fraiche

Slivers of Smoked Duck
with red chard, stem ginger & apricot chutney

Tossed Green Bean & Roasted Hazelnut Salad
oven dried tomatoes , garlic and herb olive oil

Galia Melon
with summer berries, passion fruit and orange syrup

Pan-fried Escalope of Salmon
with a confit of roasted beetroot and organic carrots,
fresh asparagus and Chablis Beurre Blanc

Honey Roast Pork Belly
cider fondant potato, steamed bok choi, caramelised apple and black pudding

Confit of Duck
flageolet beans, plum tomato and chorizo stew, crispy Bayonne ham

A Gateau of Chargrilled Vegetables
pomme Dauphinoise, dressed baby herb salad and tomato dressing

Sauté Supreme of Chicken
fricassee of summer vegetables and Girolle mushrooms and char grilled new

Our Menu of Sweets and Cheeses will be presented to you.

3 Courses & Coffee £18.50

Tian of Crab & Avocado Pear
dressed with citrus juices & crème fraiche

White Onion & Thyme Soup (v)
gruyere flutes

Melon (v)
with summer berries & mango sorbet

Chicken Liver Parfait
apple & grape chutney

Feta Style Salad
quails eggs & balsamic

Risotto of Garden Peas (v)
parmesan & mint

Carved from the Trolley at your Table
Roast Sirloin of Yorkshire Beef (cooked medium)
Yorkshire pudding, horseradish sauce and roast gravy

Poached Fillet of Salmon
tomato confit, buttered local asparagus & Béarnaise sauce

Pan-fried Fillet of Sea Bass
roasted red pepper & crab risotto with a blood orange butter sauce

Pork Loin Steak
gateau of char grilled vegetables, rocket pesto and balsamic reduction

Sautéed Supreme of Grain-fed Chicken
Provencal vegetables, crispy Parma ham

Warm Tartlet of Seasonal Vegetables (v)
fresh asparagus, dressed red chard & hollandaise sauce

Our Menu of Sweets Cheeses Teas and Coffees
will be presented to you

- Organic Vegetable Risotto with char-grilled vegetables parmesan flakes and truffle oil
- Porcini Veloute a creamy mushroom soup thickened with potato, with toasted hazelnuts and cream
- Warm Salad of Pancetta cherry tomatoes and new potatoes with a soft poached egg
- Durham Wheat Free Pasta with smoked chicken, flat mushrooms and pesto
- D.CH Pizza with a little of what the chef fancies!
- Fresh Sardines on Toast with parsley and lemon butter

We also have home-baked gluten-free bread and various 'sweet' items to ensure a choice at all courses These will be offered accordingly.