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Selector Menu Main Courses
All Main Courses will be accompanied by a selection of appropriate Vegetables and Potatoes
Lamb
- Slow Roasted Shoulder of Lamb served on Rustic Bubble and Squeak with a Redcurrant Red Wine Glaze.
- Roast Leg of Lamb served on a bed of Buttered Cabbage and Puy Lentils coated with a Fresh Herb Tapenade served with a Port, Orange and Red Berry Sauce.
- Roast Rack of Duncombe Park Estate reared Lamb on Minted Mash with a rich Marsala Jus.
Beef
- Roast Sirloin of locally reared Beef served with a Rich Roast Jus and YorkshirePudding.
- Roast Fillet of locally reared Beef served with a Red Wine Reduction.
Pork
- Traditional Roast Loin of locally reared Pork with Apple Sauce, Seasoning and Roast Gravy.
- Maple basted Rack of locally reared Pork on a Butternut Squash and Spinach Risotto with Cider jus.
Chicken
- Oven Baked Breast of Chicken with a Country Bacon and Leek Risotto
Served with a Sun Blushed Tomato and Red Wine Sauce. - Oven Baked Breast of Chicken with traditional Yorkshire Sausage wrapped in
Streaky Bacon with Sage and Onion Gravy. - Sauté Chicken Breast stuffed with Wild Rocket and Yorkshire Fettle served with a White Wine Veloute.
Fish
- Fillet of Salmon oven baked with Sun Dried Tomato, Spinach, Potato and Brie Crust served with a Pesto Drizzle.
Fillet of Cod Loin Crusted with Pepper Tampanade , Brioche Herb Crumb and Court Bouillon.
- Sea Bass wrapped in Parma Ham on crushed Potatoes with a Provencal Sauce.
Vegetarian
- Pumpkin and Butternut Squash Lasagne with Spinach served with
Pesto Cream and shaved Parmesan.
Twice baked Goats Cheese Soufflé with local Asparagus and creamed Leeks.
- Blue Cheese and Herb Crusted Mushroom Caps served on a bed of Spinach with a rich Cream and Brandy Sauce.
- Balsamic Risotto with Wild Mushrooms, Sun Blush Tomato Chutney
served with shaved Parmesan. - Mediterranean Vegetables topped with Sun dried Tomato
- Served on a bed of tricolour Spaghetti with a spicy Tomato Sauce