Our talented chefs have created a wonderful 7 course dinner menu to celebrate the end of 2017 and bring in the new year in style.
Starting with a champagne and canapés arrival, the evening will be followed by starters, a fish course, remise en bouche, main course, dessert and finally coffees with homemade petit fours.
There will be live music throughout the evening and we hope that you will be up and dancing by the end of the night as we bring in the new year!
We will require a £20 per person deposit to secure your booking and a full pre-order. Pre-order to come no later than 18th December.
If choosing the medallions of steak, please specify how you would like it cooked (Head Chef recommends medium rare).
£95 per person for 7 course dinner and dance
Dress code: Black tie and evening wear
For further information please telephone the restaurant on 01782 657783.
Glass of Champagne with Chef’s selection of canapés
Clear chicken soup, infused with fennel seeds, topped with poached hens egg, served on a bed of steamed julienne winter vegetables, finished with popcorn shoots and presented with warm rustic bread roll (*)
Succulent pan seared British king scallops presented on celeriac & vanilla purée, Panko breaded black pudding, beetroot, chilli & stem ginger jam and garnished with nasturtiums
Asparagus and spinach arancini with smoked Ribblesdale goats cheese, served on a bed of peppery watercress, marinated heritage baby tomatoes and drizzled with pistachio and basil pesto (V)
Slow cooked satay beef brisket with scallion, daikon & lemongrass rice noodle salad, served with pineapple & peanut butter curry sauce, with crispy kale and micro stem radish
Gravadlax salmon cornets filled with crayfish tails, crushed potatoes and dill, with saffron mayonnaise, pea shoots and lemon (gf)
Char grilled mixed melon kebabs with Malibu, coconut and vanilla yoghurt (V) (gf)
Homemade strawberry, prosecco and lime sorbet (V)
Pan fried medallions of fillet steak, scented with Vecchia Romagna, presented with braised potato fondant, oven baked king oyster mushroom, honey glazed baby carrots and indulgent black truffle sauce (Head Chef recommends medium rare) (gf)
French trimmed chicken supreme marinated in champagne, leeks, garlic and rosemary, accompanied with goats curd pomme purée, steamed kale, glazed baby carrots and a grape & white wine sauce (gf)
Curried vegetable kedgeree with broccoli, cauliflower, peas, lentils and wild rice, bound together with harissa (V) (gf)
Charred marlin with smoked garlic mash, crispy diced butternut squash, buttered asparagus and an indulgent king prawn and Avocaat cream sauce (gf)
Rich creme de menthe dark chocolate ganache with dark chocolate soil, white chocolate whipped cream and fruity blueberry coulis (gf)
Pineapple and vanilla panna cotta with coconut and mango ice cream, stem ginger shortbread crumb† and passion fruit coulis
Chef’s selection of cheese presented with artisan crisp breads, caramelised apple and fig chutney and handpicked grapes (*)
Tea or coffee presented with Chef’s selection of homemade petit fours
(*) Gluten free bread/biscuits available | † Gluten free without this item