dine starters continued
“We have had a completely unexpected number of letters saying
what a great day it was and many specifically refer to the excellence
of the food, canapés, all three courses and the unobtrusive and
efficient service provided by your team…”
Potted Whitby Crab
Topped with a tomato & chilli consommé jelly,
mango salsa & toasted sour dough fingers
Yorkshire Blue & Leek Terrine
Granny Smith’s apple jelly, filo & poppy seed tarte fine
Slow Cooked Pig’s Cheek
White beans with a white bean, truffle & garlic puree,
Parma ham ‘crackling’ & toasted cashew nuts
Crab & Lobster Bavarois
Lobster bisque, solferino balls of spring vegetables,
parmesan crisps
Eggs ‘Cocotte’
Poached duck egg, morel cream & cep dust,
truffled brioche loaf
Whipped Goat’s Cheese
Thyme & walnut filo ‘foil’, caramelised beetroot,
apple jellies, pea shoot salad
Chicken Liver & Foie Gras Parfait
Pineapple & passion fruit salsa
