Menu
WINTER DINNER
Saturday, 22 FEBRUARY, 7.45 pm
ON ARRIVAL
- Fizz; nibbles
- House made soda bread with crab, dill and blood orange; House made focaccia with dipping sauce
STARTER
- Curried monkfish 'Veronique', cauliflower, pickled raisin
- Roasted cauliflower, almonds, salted grapes, pickled raisin, curry sauce
MAIN
- Rump of Cumbrian hogget with shoulder 'tagine', shallot and fenugreek puree, burnt carrot, chermoula pesto, ras-el-hanout jus
- Crapaudine beetroot Wellington, red cabbage puree, apple and kohlrabi, watercress and lovage, beetroot bordelaise
DESSERT
- Yorkshire rhubarb, vanilla parfait, rum soaked parkin, blood orange curd, ginger tuile
COFFEE
- Coffee with petit fours
£50 per person for three courses
The menu may change a little due to the availability of the produce. Reception drink, coffee, appetisers, petit fours and the bread course are included