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