Starters

souffleSpring/Summer

Terrine of Ham hock and herbs, garnished with various pickled petite vegetables and baby salad leaves dressed with Olive Oil

Chicken liver and Burrow Hill cider parfait served in individual Kilner jars, topped with clarified butter and served with a spiced tea and prune chutney and fresh salad leaves

Pan-fried Wood Pigeon breasts with braised little gem lettuce, vibrant rhubarb puree and al dente rhubarb shards, and a drizzle of light chocolate jus

Colourful crab salad, with sweet melon, avocado, pink grapefruit, salad leaves and dressed with lime

Home-smoked mackerel, served on shredded fennel and chard leaves, with sweet, sticky orange segments and an orange mayonnaise

Individual smoked salmon terrine served with a herb salad, lemon crème fraiche and baby capersStarter2

Griddled asparagus spears, topped with a soft-poached hen’s egg, creamy Hollandaise sauce and local Ribblesdale cheese shavings (v)

Warm velouté of smoked tomatoes & chilli, with a quenelle of aubergine caviar and a swirl of Balsamic reduction (v)

Our deconstructed “Greek Salad” of a light tomato consomme, black olive tapenade, red onion puree and topped with crumbed Feta cheese (v)

Autumn/ Winter

Crispy belly pork square, served with a baby Boudin, a sweet raisin compote and a little splash of juniper berry-infused jus

Coarse rabbit & truffle terrine, topped with pickled wild mushrooms, celeriac purée and a scattering of toasted hazelnuts

Deep-fried oxtail croquette, with warm sweet carrot and parsnip purees, caramelised carrot batons and a light Guinness jus

Earl Grey tea cured, then smoked salmon, with a fresh horseradish mayonnaise, raw shredded leeks, a scattering of brown shrimp and tiny fried croutons

Warm salad of fresh mackerel, caramelised beetroot, roasted celeriac and topped with crispy pancetta

Pan-seared juicy Lyme Bay scallops served with a quenelle of apple remoulade, toasted walnuts and a drizzle of heart warming Calvados cream

Twice-baked Somerset Goat’s cheese soufflé, on a bed of baby salad leaves, caramelised local pears, pear puree and local Ribblesdale cheese shavings (v)

Flaky meuille feuille of spiced pumpkin, butternut squash & Feta cheese, finished with gorgeous edible flowers and a grating of fresh nutmeg (v)

Star anise poached figs with a caramelised pear puree, crumbs of Dorset Blue Vinny, micro herbs and a crunchy walnut tuille (v)