dine main courses continued
“I would like to take this opportunity to thank you for all your
help and advice leading up to the event and for the fantastic
service that we received on the day. All our guests commented
on the quality of the food and service and I would be grateful if
you could pass our thanks on to the waiting staff involved.”
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‘Chermoula’ is a marinade used in Algerian, Moroccan and
Tunisian cooking. It is often made of a mixture of herbs, oil,
lemon juice, garlic, cumin and salt. It may also include onion,
fresh coriander, ground chilli peppers, black pepper and saffron.
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Round Green Farm Venison - this local farm is the longest
standing venison farm in the country and their high standards
reflect in the quality of the excellent venison they produce.
Chermoula
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Roasted Chicken Fillet
Asian lemongrass broth, braised baby pak choi
Slow Cooked Goosnargh Duck
Smoked duck leg confit, truffle mash potatoes,
duck crackling
Assiette of Venison
Fillet, pie, croquette & sausage,
glazed baby vegetables, juniper dauphinoise, blackberry jus
‘Mixed Grill’ of Nidderdale Lamb
Mini lamb cutlet, lamb rump, lamb sausage
plum tomato, morel mushroom, fried quail’s egg
