Nidderdale crispy duck Filo tartlet with Finer preserves pear and ginger chutney.

Miniature Yorkshire Puddings filled with “Three Little Pigs” Traditional sausages

“Nobels” of Whitby miniature smoked haddock fishcakes with a horseradish crème fraiche.

 Entree

Roast wild garlic and potato soup accompanied by local hand made bread 

Starter 

Filey caught, lobster Thermidor soufflé sat on a bed of crisp salad leaves

 A little Cream of the Wolds sorbet to cleanse the palette.

 Main Courses

“Three Little Pigs”, roast pork fillet stuffed with roasted apples and finished with a fruity ale jus.

* * *

Rare, fillet of Givendale Prime beef on roasted root vegetables served with a red wine

reduction.

 * * *

Noisettes of spring “Aconley” lamb served on a potato fondant with a fresh rosemary jus.

Dessert

 A trio of home baked desserts that will be impossible to resist. 

Fresh, locally grown rhubarb tartlet  

Spiced simnel cake 

Baked chocolate cheesecake, with “Finer Preserves” banana and rum.

A selection of: 

Epicure’s larder, Foxholes cheese

Served with water biscuits, apple, celery and grapes.