Sample Spring Menu:

Canapés: Organic goats’ cheese and wild thyme fondue with mixed crudités

Starter: Asparagus wrapped in crispy pancetta with a balsamic dressing

Main course: Slow roasted lamb rumps with mint jus, a garlic, haricot bean and olive oil puree, and broad beans with baby shallots

Or: Open ravioli with ricotta, pine nuts and wilted baby spinach

Dessert: Warm Chocolate fondant served with local clotted cream

Sample Summer menu:

Canapés: Smoked salmon and chive toasts

Starter: Spaghetti with prawns sauteed in garlic and chilli oil

Main course: Herb baked Sora river trout, with lemon and almond butter, served with sauté new potatoes, minted mangetout and French beans

Or: Roasted tomato galette with pesto and crispy basil leaves

Dessert: Individual summer puddings served with a fresh raspberry coulis.

Canapés: Warm truffled crostini

Starter: Home made tagliatelle with wild mushrooms from the local woods

Main course: Pan roasted duck breast with red wine jus, potato dauphinoise and and carrots Provencal

Or: Roasted vegetable tian with red pepper coulis

Dessert: Warm poached pear with dark chocolate sauce and vanilla cream

Canapés: Balsamic baked onions; chicken parfait on toasted brioche

Starter: Red radiccio risotto with parmesan shavings

Main course: Roast rib of local beef, served with truffled potato fondant, crispy tobacco onions and cavolo nero

Or: Savoy cabbage timbale with celeriac and chestnuts, served with madiera sauce

Dessert: Triple lemon tart with a lemon anglaise