Catering Menus

Starter Choices

Sharing Platters

• Italian Style Antipasto with a selection of Cured Meats and Continental Sausages, Mozzarella, Sundried Tomato, Fresh Figs and Basil

• Bruschetta with Cured Meats, Cheeses, Roasted Mushrooms and Roasted Tomatoes

• Asian Platter of Onion Bhaji, Vegetable Samosa, Chicken Tikka Skewers, Fresh Pakora, Raita and Mango Chutney

• Seafood Platter of Fresh King Prawns, Mussels, Oysters, Fresh Salmon, Smoked Salmon and Paprika Mayonnaise

Soups

• Mildly curried Parsnip and Apple
• Chunky Vegetable with Parmesan Dumpling
• Mediterranean Tomato and Basil
• Carrot and Fresh Coriander

Classics

• Buffalo Mozzarella, Fresh Basil and Vine Tomato Salad with Balsamic and Extra Virgin Olive Oil
• Homemade Soft Yolk Scotch Egg with Homemade Piccalilli
• Pulled Ham Hock Salad with Fresh Peas, Watercress, Soft Poached Egg and Pea Shoots
• Oak smoked Salmon with Prawns and Watercress Salad
• Smoked Salmon Terrine on Seeded Toast
• Hot Crab Cakes served on a bed of Rocket with a Paprika Mayonnaise
• Warm Tartlet of Caramelised Onion and Goats Cheese with Dressed Baby Salad Leaves and Pea Shoots
• Fresh Whitby Crab, Avocado and Baby Rocket Salad
• Classic Prawn Cocktail with Large Icelandic Prawns, Tossed Green Salad Leaves and Marie Rose

Main Choices

Mains

• Slowly Roasted Shoulder of Local Lamb with a Port and Rosemary GravySlowly Roasted Shoulder of Local Lamb with a Port and Rosemary Gravy

• Breast of Chicken Roasted with Garlic, Lemon, and Thyme, served on a bed of Roasted Pepper Couscous

• Tender Slow Cooked Chuck Steak with a Caramelised Onion, Yorkshire Ale and Fresh Thyme Jus

• Slow Cooked Belly Pork with a Crispy Crackling, served with Caramelised Apple and Sage Gravy

• Roast Sirloin of Local Beef, Homemade Yorkshire Pudding, Horseradish and all the trimmings

• Fillet of Fresh Salmon, roasted with a Pesto Crust and a Sweet Red Pepper Sauce

• Local Lamb Shank, Braised in Red Wine and Redcurrant Jus

• Roast Breast of Chicken stuffed with Pork and Apple Sausage Meat and wrapped in Crispy Pancetta

• Duck Leg Confit served with a Rich Bean CassouletFresh Fillet of Hake, drizzled with Chimichurri and served on a bed of wilted Asian Greens

• Roasted Honey Glazed Gammon Joint carved on boards with Cider Gravy Sharing Meat Platter (choose 2/3 meats) served with Duck Fat Roasted Potatoes, Greek Salad, Asian Slaw, Tomato Cucumber and Coriander Salad

• Roasted Rib Eye; Marinated Chicken Breast; Gammon roasted with Mustard and Cider; Slow Roast Belly Pork with Crackling

  All Main Course options can be served with vegetables of your choice, and a potato option