Banquet Selector

Appetisers

Fanned Melon
Served with Forest Berries and Coulis

Smoked Salmon and Prawn Saladette
Layered on Crisp Leaves drizzled with a lemon and Dill dressing

Duck Liver Parfait
Mirrored on an Orange and Port Wine Sauce

Roast Vegetable and Goats Cheese Tart
Served on a Fresh Tomato and Basil Gravy

Smoked Chicken Fillet
Sliced on an Orange and Red Onion Salad Drizzled with Balsamic Dressing

Salmon and Broccoli Mousse
Layered on a Tomato and Chive Hollandaise

Filo Basket filled with Vegetable and Stir Fry Duck
Served with a Spiced Apple Compote

Feta Cheese, Olive and Plum Tomato Salad
Tossed in a Roast Pepper Dressing

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Soups

A Selection of home made Soups -
These can be taken as a starter or intermediate course and are served with our own freshly baked roll and butter

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Meat Selection

Tournedos of Beef Fillet
Topped with a warm Chicken Liver Parfait and Moriles Sauce

Roast Sirloin of Beef
Served with Yorkshire Pudding and Pan gravy

Slow Braised Shank of Dales Lamb
Served with Root Vegetable Gravy and Minted Apricot Compote

Tender Chicken Breast Fillet
Wrapped in Smoked Bacon, served with a WIld Mushroom and Tarragon Sauce

Roast Plump Breast of Duckling
Set on a Vegetable and Noodle Stir Fry with Ginger and Lime Sauce

Lemon & Thume Roasted Loin of Pork
Served with a spiced Apple Compote and Red Wine Jus

Roast Leg of Lamb
Served with a Red Wine and Rosemary Gravy

Medallions of Pork Tenderloin
Smothered with a Mushroom, Shallot and White Wine Cream Sauce


All served with a selection of freshly prepared Vegetables and Potatoes

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