Sunday Lunch Sample Menu
Starters
| Garden pea and ham soup, herb crème fraiche, bread and salted butter. |
| Seared king scallops, garlic butter, gruyere and melted cheddar |
| Sportsman’s salad, dressed leaves, bacon, anchovies, croutons, parmesan and olives. |
| Pressed ham hock terrine, homemade piccalilli, apple, toasted multigrain. |
| Home-cured gravadlax, pickled cucumber, radish, Dijon crème fraiche. |
| Warm goats’ cheese with beetroot, orange, rocket, honey and walnut dressing. |
Main Courses
| Roast sirloin of Nidderdale beef with Yorkshire puddings, dripping roast potatoes, onion gravy and creamed horseradish sauce. | |
| Roast loin of local pork, Yorkshire puddings, dripping roast potatoes, gravy, crackling and apple sauce. | |
| Pan fried loin of hake, Shetland mussels, green herb sauce. | |
| Pan fried chicken supreme, Lyonnaise potatoes, buttered leeks, truffled cauliflower puree, chicken crackling and wild mushroom jus. | |
| Whole Nidderdale trout, brown butter, capers and almonds. | |
| Garden pea, spinach and mint risotto, crumbled feta and mint pesto (v). | |
| *All main courses include vegetables and potatoes. |
Desserts
| Sportsman’s summer pudding, double cream. |
| Sticky toffee pudding, vanilla ice cream. |
| Crème brulee, citrus shortbread. |
| Belgian chocolate mousse, Chantilly cream, roasted hazelnuts. |
| Selection of cheeses, red onion chutney. |
| Cafetiere of coffee |
| Yorkshire or herbal teas. |
