To begin with...
Mosaic of Ham Hock and Foie Gras
with Pease pudding
A Ballantine of Game
with a truffle oil dressing
Salmon and Truffle Ravioli
with a langoustine dressing
Potage of Smoked Haddock
with spring onions
and a softly poached egg
Sautéed King Scallops
with wild leaves and basil pesto
Pan-fried Crab Dumplings
with Caesar salad & tapanade dressing

Vegetarian option available on request

Main course...
Pan-fried Breast of Duck
with red onion tarte tatin, puy lentils and thyme jus
Rabbit and Wild Mushroom Suet Pudding
with roasted shallots and sage jus
Pan-fried Whitby Cod
with bubble and squeak and a mussel beurre blanc
Roast Fillet of Salmon
with tomato and fennel fondue and balsamic oil
Fillet of English Beef
with horseradish, shin beef risotto and a foie gras butter
(supplement £3.50)
Pan-fried Yorkshire Venison
with parsnip puree and morrel jus