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KING SCALLOPS
Ilkley Lishman’s black pudding, poached apples and cauliflower foam
FLASH FRIED LANGOUSTINES
Scallions, sautéed king prawns, fresh chillies, garlic butter
BEEF FILLET CARPACCIO
Parmesan shavings Horseradish dressing
BUTTERNUT SQUASH VELOUTE
Toasted almonds, coconut and pumpkin oil
WILD MUSHROOM RISOTTO
With wild mushrooms, black truffles, soft poached duck egg and herb oil
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SEARED GRESSINGHAM DUCK BREAST
Caramelized orange segments, pickled red cabbage, port gravy
PEPPERED PORK FILLET
Parma ham, braised chicory, apple and Calvados sauce
BEEF FILLET STEAK
Jerusalem artichoke lyonnaise, red wine jus
SEARED VENISON STEAK
Pan roasted with pumpkin drop scone, honey glazed parsnips Rich red currant gravy
BAKED HALIBUT FILLET
Crab and potato croquette, butter bean and chorizo cassoulet
ROAST VEGETABLE WELLINGTON
With ratatouille, goats cheese cream and basil oil |