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

                  Drinks

                  • Wine

                    All our wines are carefully selected to complement the dishes by the amazing Roman from Les Caves de Pyrene. For each dinner they come from a particular region. So far we have visited Languedoc Rousillion, Sicily and the South West of France. I'm currently thinking the North West of Spain for the next dinner, but this isn't confirmed. I can confidently boast that the wine quality to value ratio is unrivalled. A wine list will be published as soon as it has been selected.

                  • Other drinks

                    Sparking water, bottled lager and Calvados are also available to buy.