Private Dinner Parties

 Prices from:

 

2 Course Menu- £20 per head*

 

3 Course Menu- £30 per head*

 

Additional Extras

 

Cheese Board- £5 per head

Homemade Petit Fours/

Monkbar Chocolates- £4 per head

Turkish Coffee- £2.50 per head

Liquor Coffee- £3.50 per head

 

 

 

*Please note some high cost or seasonal produce may incur an additional charge

 

Sample Menus



 

Rib of Beef

 

Starter

King Prawn, lightly spiced

served with Salad and Fresh Corriander Dip

 

Main Course

 

Roast Rib of Beef

served with Hand Cut Chunky Chips, Minted Pea and Asparagus Spear Medley, and a Peppercorn Sauce

 

Dessert

Sticky Toffee Pudding with Double Sauce and Ice Cream

 

Champagne Salmon

 

 

Starter

 

Sticky Bourbon Belly Pork Cubes

served with Sweetcorn Salsa Relish and Baby Leaves

 

Main Course

 

Salmon Steak

served with Champagne Sauce, Mixed Greens and Samphire

 

Dessert

 

Trio of Desserts

Kirsch Cherries dipped in Chocolate, Lemon Tart, Pavlova

 

Aubergine Parmigiana

 

Starter

 

'Posh' Prawn Cocktail

 

Main Course

 

Aubergine Parmigiana

served with Vegetable Madley and Rustic Bread

 

Dessert

 

New York Baked Cheesecake with Berry Coulis

 

Shoulder of Vension

 

 

Starter

 

Gin Pate

served with mixed green salad, light vinaigrette dressing and spelt bread

 

Main Course

 

Shoulder of Vension with Port and Stout

served with traditional braised red cabbage and puree of potato and swede

 

Dessert

 

Old English Treacle Tart with Madagascan Vanilla Custard

 

Cheese Board

 

Selection of Cheeses

served with Yorkshire Biscuits and homemade fig chutney

 

Tarragon Chicken

 

 

Starter

 

Rillettes of Pork and Duck

served with Bluebird Bakery Sourdough

 

Main

 

Tarragon Chicken

with Gruyere cheese, fluffy basmati rice and puree Saint-Germain

 

Dessert

 

Marmalade Bread and Butter Pudding

with Grand Marnier Ice Cream

 

Irish Coffee and truffles

Gloucester Old Spot Belly Pork

 

Starter

 

Rocket salad with crisp apples and melted Camembert

 

Main

 

Slow roasted Gloucester Old Spot Belly Pork

Saffron infused roasted potatoes

Orange Blossom Honey coated parsnips and Carrots

Cider reduction

 

Desserts

 

Chocolate Mousse Cake

with Chantilly cream and red berries

Fish and Chips

 

Starter

 

Mushrooms in a Garlic and Cream Sauce

served with Rustic Bread

 

Main Course

 

Fish and Chips

served with Crushed Peas, Tartar Sauce and Bread and Butter

 

Dessert

 

Apple Crumble

served with Madagscan Vanilla Custard

 

Rack of Lamb

 

Starter

 

Moules Marineres

served with French baguette

 

Main

 

Rack of Nidderdale lamb with herb crust

served with Shrewsbury sauce, potato daulphinoise and steamed green beans

 

Dessert

 

French fruit tart

 

Cafe Royale and Florentines

 

Salmon En Croute

 

Starter

 

French onion soup

 

 

Main

 

Salmon En Croute with prawn stuffing

served with spring vegetables, Cyprus new potatoes and hollandaise sauce

 

Dessert

 

Pavlova with red berry confit topped with Scottish strawberries

 

Tarte Tartin

 

 

Starter

 

Ravioli with ricotta and porcini mushroom

served with light truffle oil sauce

 

Main

 

Shallot and garlic tarte tartin

Fresh roasted beetroot with a sherry vinegar dressing

Slow roasted vine tomatoes

 

Dessert

 

Profiteroles with a salted caramel or chocolate sauce

 

Pheasant

 

 

Starter

 

Scallops in a parmesan and dry vermouth sauce

 

Main

 

Roast Pheasant

Game Chips

Sprouts with pancetta

and a cream and white wine reduction

 

Dessert

 

Creme Caramel

 

Cheese Board

Selection of Yorkshire Cheeses and biscuits with homemade fig chutney