Q1 2014 taster
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A la carte menu and specials reflecting seasonal influences of the first quarter of the year ... put together by our Head Chef Daniel Benefer
Roasted cauliflower and yellow lentil curry with braised coconut rice and house made flat breads

Roasted cauliflower and yellow lentil curry with braised coconut rice and house made flat breads

Monkfish tail wrapped in spinach and Parma ham with butter roasted potato, pea puree and a caper cream sauce

Monkfish tail wrapped in spinach and Parma ham with butter roasted potato, pea puree and a caper cream sauce

Pan fried whole plaice, served on bone with steamed broccoli, new potatoes and caper dressing

Pan fried whole plaice, served on bone with steamed broccoli, new potatoes and caper dressing

Traditional dark chocolate torte with house made coconut ice-cream and forests berries

Traditional dark chocolate torte with house made coconut ice-cream and forests berries

Papardelle pasta served with butternut squash, fresh spinach and Yorkshire goat cheese, olive oil drizzle

Papardelle pasta served with butternut squash, fresh spinach and Yorkshire goat cheese, olive oil drizzle

Pan fried breast of wood pigeon with beetroot puree, salt baked rainbow beetroot and baby herb salad

Pan fried breast of wood pigeon with beetroot puree, salt baked rainbow beetroot and baby herb salad

Trio of pork– grilled fillet with crackling, slow cooked belly and a mini Scotch egg with apple mash and cider jus

Trio of pork– grilled fillet with crackling, slow cooked belly and a mini Scotch egg with apple mash and cider jus

Caramelised red onion and butternut squash gnocchi with spinach puree and Yorkshire Dales goats’ cheese

Caramelised red onion and butternut squash gnocchi with spinach puree and Yorkshire Dales goats’ cheese

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