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