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The menu suggestions are just a sample selection. Sarah will be pleased to prepare and cook any request you may have.


Sea bassand spring onion sauce
Cod fillets with a herb crust and smoked salmon sauce
Salmon en croute with a herb crust and smoked salmon sauce
Seared scotch salmon with a tarragon hollandaise on a
new potato mash with salad and asparagus
Lobster thermador served with savoury rice
Monkfish on leek rosti, with mussel, saffron and wine
sauce with mushroom filled sun blushed tomatoes
Luxury fish pie
Salmon and plaice plait with prawn and crayfish sauce
Asparagus and sole on a puree of leek and potato with
basil sauce
Filet of halibut with spring onion and tomato sauce


Noisette served on a bed of glazed chicory with a red
wine, garlic and mint jus
Roast leg with apricot stuffing and Cumberland sauce
Rackport jus
Lamb shank with a red wine and minted caramelised
Fillet on a bed of Mediterranean vegetables
Kebabs with spicy chilli sauce on a bed of savoury rice
Rack with a herb crust on dauphinoise potatoes
Aromatic lamb casserole
Slow roast blade of Nidderdale lamb sat on bubble
and squeak with a rich damson jus


Boneless loin medallions with ginger, apple and cider
sauce sat on gremolat mash
Tender loin scallops with apricot and apple sauce sat
on a bed of sweet potatoes
Roast leg with sage and onion stuffing and apple sauce
Stroganoff with cream, mushroom, brandy and grained
mustard sauce
Stuffed loin with prunes and almonds with a
champagne sauce


Beed wellington with a red wine and mushroom sauce
Fillet of beef Rossini pan fried on a mushroom pate
crouton, with a brandy and cream sauce
Medallions with bearnaise sauce and watercress
Roast pepper fillet with claret sauce and baby
Yorkshire puddings
Stroganoff with a green pepper, cream, sherry sauce
and basmati rice
Carbonnade with Guinness
Bourguignon with red wine, baby mushrooms and
Mild curry with mixed peppers and red onions
Roast sirloin and yorkshire puddings with
horseradish and a claret sauce
Beef olives in a rich onion gravy


Crown roast with cranberry sauce and chestnut
Scallops with apricot and sour cream sauce on a bed of
sweet potato mash


Thai spice chicken supreme with a new potatoes mash,
green bean, chorizo, and sun blushed tomato salad
Supreme with mozzarella cheese, sun dried tomatoes
and basil rolled in bacon with a white wine sauce
Supreme stuffed with ham and mushrooms in an
orange and wine sauce
Fillet with chilli, grained mustard and mango sauce,
server on a watercress rosti
Coq au vin
Chicken, ham and mushroom pie

When Available

Guinea fowl with a bitter lemon and shallot sauce
Pheasant breast with calvados and apple sauce
Pheasant with cream and chutney sauce
Roast grouse with game chips and bread sauce
Yorkshire Estate pan fried venison steak with gratin
potatoes, topped with juniper berry marmalade


Barbary duck breast with kumquat and orange jus
Confit with a honey glaze and a black cherry sauce
Barbary duck breast on a bed of apple and potato with
a plumb sauce

Vegetarian Suggestions

Spinach and feta cheese pancakes with a chilli tomato
Goat’s cheese parcels on a bed of mediterranean
Broccoli, cauliflower and courgette cheese back with
a crumble topping
Stuffed peppers with garlic mushroom stopped with
pine nuts
Leak and stilton tart
Root vegetables braised with cider, creme fraiche and
grained mustard
Artichoke and wild mushroom pie
Ratatouille stuffed aubergines topped with parmasan
Vegetable stroganoff
Roast root vegetable and cranberry nut roast topped
with a slice of goats cheese

All the above dishes served with a selection of
seasonal vegetables and potatoes of your choice

Choice of 2 desserts
Coffee and tea
Assorted mints, truffles or petit fours