Dinner
Dinner Bill of Fare
FIRST COURSE
Roast Hand-dived Skye Scallops
carrot purée, tarragon, carrot vinaigrette (£4 supplement)
Seared Tuna Carpaccio
pickled white raddish, cucumber caviar, pink grapefruit
Smoked Salmon Rillettes
Whitby crab salad, avocado purée, crême fraîche, sesame biscuit
Chicken and Mushroom Tortellini
onion marmalade, asparagus, truffle cream
Smoked Ham-hock Terrine
sweet and sour pineapple, gribbiche sauce
Duck Liver Parfait
Madeira jelly, toasted brioche
VEGETARIAN OPTIONS
(can be chosen as First or Main Course)
Chilled Tomato Consommé
cucumber, basil and pasta
Summer Vegetable Salad
creamed garlic dressing
Yorkshire Asparagus
poached duck's egg, baby spinach, hollandaise sauce
Goats' Cheese Ravioli
caramelised onions, cherry tomatoes, rocket, cashew pesto
MAIN COURSE
Roast Sea-trout Fillet
crushed new potatoes, confit tomato, samphire, brown shrimp butter sauce
Grilled Red Mullet
ratatouille, basil cous-cous, black olive jelly
Pan-fried Halibut Fillet
garden peas, lettuce, baby onions
Roast Corn-fed Chicken
crushed broad beans, morels, spring onions, roast chicken sauce
Roast Rack of Dales Lamb
summer vegetables, fondant potato, wild garlic (£5 supplement)
Yorkshire Beef Rump
confit potato, creamed celeriac and spinach, wild mushrooms, red wine sauce
Vegetables are carefully chosen to accompany each main course, additional vegetables are available upon request.
PUDDINGS
Poached Yorkshire Rhubarb
gariguette strawberries, orange meringue, rhubarb sorbet
Hot Gooseberry Soufflé
gooseberry crumble, gingerbread ice-cream
Dark Chocolate Tart
passion fruit jus, white chocolate ice-cream
'Strawberry Trifle'
sherry syrup, toasted almond ice-cream
Vanilla Pannacotta
poached peach, raspberry sorbet
A Selection of Home-made Ice Creams and Sorbets
A Selection of British and Irish Cheese
pear and tomato chutney, grapes, celery, biscuits
Coffee and Sweetmeats £3.50
Whenever possible, the Chef will be pleased to offer alternatives to the dishes shown here for guests staying for a longer visit, or who prefer a different style of cooking.
Although we have instructed our suppliers to provide non GM food, and we monitor this situation, it is possible that some of our dishes may contain GM food either by contamination from cross pollination or supplier error.
Dress code for the Dining Room: Smart please, although jacket and tie are not required; trainers, tracksuits and shorts are not acceptable.
Guests can relax before candlelit tables in the panelled dining rooms and enjoy antiques reflecting the tastes of several centuries. The dining room is an oasis of calm, where guests leisurely dine overlooking the magnificent view of the gardens and parkland. Nicholas Evans' superb cuisine at Middlethorpe Hall has won many accolades over the years, and continues to attract connoisseurs of fine food and wine from around the world. The three course dinner costs £43.00 per person. The four course dinner costs £49.00 per person and includes an additional fish course from the first course or a dish from the vegetarian menu.
Some suggestions from our bill of fare menu:
FIRST COURSE
Roast Hand-dived Skye Scallops
carrot purée, tarragon, carrot vinaigrette (£4 supplement)
Seared Tuna Carpaccio
pickled white raddish, cucumber caviar, pink grapefruit
Smoked Salmon Rillettes
Whitby crab salad, avocado purée, crême fraîche, sesame biscuit
Chicken and Mushroom Tortellini
onion marmalade, asparagus, truffle cream
Smoked Ham-hock Terrine
sweet and sour pineapple, gribbiche sauce
Duck Liver Parfait
Madeira jelly, toasted brioche
(can be chosen as First or Main Course)
Chilled Tomato Consommé
cucumber, basil and pasta
Summer Vegetable Salad
creamed garlic dressing
Yorkshire Asparagus
poached duck's egg, baby spinach, hollandaise sauce
Goats' Cheese Ravioli
caramelised onions, cherry tomatoes, rocket, cashew pesto
Roast Sea-trout Fillet
crushed new potatoes, confit tomato, samphire, brown shrimp butter sauce
Grilled Red Mullet
ratatouille, basil cous-cous, black olive jelly
Pan-fried Halibut Fillet
garden peas, lettuce, baby onions
Roast Corn-fed Chicken
crushed broad beans, morels, spring onions, roast chicken sauce
Roast Rack of Dales Lamb
summer vegetables, fondant potato, wild garlic (£5 supplement)
Yorkshire Beef Rump
confit potato, creamed celeriac and spinach, wild mushrooms, red wine sauce
Vegetables are carefully chosen to accompany each main course, additional vegetables are available upon request.
Poached Yorkshire Rhubarb
gariguette strawberries, orange meringue, rhubarb sorbet
Hot Gooseberry Soufflé
gooseberry crumble, gingerbread ice-cream
Dark Chocolate Tart
passion fruit jus, white chocolate ice-cream
'Strawberry Trifle'
sherry syrup, toasted almond ice-cream
Vanilla Pannacotta
poached peach, raspberry sorbet
A Selection of Home-made Ice Creams and Sorbets
A Selection of British and Irish Cheese
pear and tomato chutney, grapes, celery, biscuits
Coffee and Sweetmeats £3.50
Whenever possible, the Chef will be pleased to offer alternatives to the dishes shown here for guests staying for a longer visit, or who prefer a different style of cooking.
Although we have instructed our suppliers to provide non GM food, and we monitor this situation, it is possible that some of our dishes may contain GM food either by contamination from cross pollination or supplier error.
Dress code for the Dining Room: Smart please, although jacket and tie are not required; trainers, tracksuits and shorts are not acceptable.
