Starters

Today’s soup, bread and salted butter

Yorkshire asparagus, warm herb vinaigrette, poached hen’s egg

Seared king scallops on the shell, garlic, parsley & gruyere

Pressed ham hock terrine, homemade piccalilli, apple, toasted multigrain

Wild mushrooms, wild garlic butter, toasted chia, parmesan, truffle oil

Home-cured gravadlax, pickled cucumber, radish, Dijon crème fraiche.

Sportsman’s salad, dressed leaves, bacon, anchovies, croutons, parmesan and olives

Warm goats’ cheese with beetroot, orange, rocket, honey and walnut dressing.

 

Main Courses 

Loin of Holme farm venison, roasted celeriac, baked carrot, blackberries, redcurrant and red wine sauce
Pan fried chicken supreme, Lyonnaise potatoes, baby leeks, truffled cauliflower puree, chicken crackling and wild mushroom jus
Nidderdale lamb rump, potato terrine, buttered savoy cabbage, garlic and rosemary jus
Pan fried loin of hake, Dorset clams, tomato and green herb sauce
Local rump steak, confit tomato, wild garlic butter, hand cut chips
Roasted pork cutlet, scorched corn, asparagus, pak choi, parmentiere potatoes, sage jus
Roasted Nidderdale trout, brown butter, almonds and capers
Garden pea, spinach and mint risotto, crumbled feta and mint pesto (v)

 

Sides

Green vegetables

New potatoes

Baby gem salad, capers and dripping breadcrumbs

Hand cut chips

 

Desserts

Sportsman’s summer pudding, double cream.

Crème brulee, citrus shortbread

Belgian chocolate mousse, Chantilly cream, roasted hazelnuts

Sticky toffee pudding, vanilla ice cream

Selection of cheeses, red onion chutney