Fillet of Beef
Cannelloni of braised ox cheek, root vegetable consommé,
mini fondant potatoes
Roasted Fillet of Venison
Smoked potato puree, leek crisps & caramelised chestnuts,
baby vegetables in thyme butter, rich port & juniper jus
Lamb Rack
Braised shank & tongue, peas a la française,
garlic soubise
Pork Assiette:
Braised pig cheek, boudin noir,
pork loin & handmade sausage, leek, mustard & chive étuvée,
baby turnips & parma wrapped baby leeks
Salmon Tournedos
Pesto potato cake, pea & mint velouté, pea shoots
Aubergine Tarte Fine
Celeriac velouté, caramelised onions & mini onion rings,
spinach & onion potato cake, reduced balsamic,
aubergine caviar & micro herbs
Cannon of Nidderdale Lamb
Lamb shoulder croquette, Yorkshire root vegetables,
light lamb broth
dine main courses continued
“As I mentioned to you at the time, we had high expectations of you
and your team, given the references we had seen, but you surpassed
those expectations and it was a great pleasure to have you in the
house helping us out and delivering outstanding service”.
See our website for inspiration and case studies;
