Menu picks

Main Courses

-Pork fillet with a mushroom duxelle, crushed new potatoes, buttered greens and sage j_us.

-Pan roasted chicken supreme with a wild mushroom and leek reduction served with roasted new potatoes. - Pan seared seabass fillet served with provençal vegetables, basil oil and mash potatoes.

Starters

- Taylors of Pickering cold smoked salmon, quails egg & orange salad. - Pan seared scallops with black pudding, parsnip crisps and beetroot puree.

- Slow braised pork belly served with butternut squash puree and wilted spinach.

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