SAMPLE SUPPER MENU
SEPTEMBER 2010
(Please note that some dishes change daily)

Appetiser with homemade bread & Lincolnshire Poacher butter

TO START

Pan fried wild mushrooms with soft poached duck egg, bacon, brioche croutons & truffle oil
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Scottish sea scallop with leek & potato veloute & caviar

MAIN COURSES

Fillet of wild turbot, warm tart of roast red peppers, marinated tomato & basil oil
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Roast rump of Nidderdale lamb, slow cooked lamb shoulder, herb crushed potatoes & red wine sauce

TO FINISH

Belgian white chocolate & raspberry pot with passion fruit sorbet & blackberries
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A selection of fine cheese's served with biscuits & tomato chutney (£3.00 supp)
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Cheese as 4th course £7.00 supp
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Fresh coffee/tea's with a selection of chocolates £4.50 pp

THREE COURSES - £40.00 pp
Six course gourmet menu for the whole table £50.00 pp

Service not included

VAT included @ 17.5%
Nuts and pulses may be present within dishes.
Richard works at maximum mph but good food does take time to prepare.