Superbly furnished with antiques and hung with fine paintings

Gourmet Dining

HEAD CHEF: Nicholas Evans

Six courses including coffee 
£65.00 per person

Whipped Goats' Cheese
pickled beetroot, apple, dandelions, cabernet sauvignon dressing 

Three-hour Poached Duck Egg-yolk
Yorkshire asparagus, truffles, morels

Pan-fried Turbot and Scallop
celeriac, bok-choi, roast chicken velouté

Roast Cutlet of Dales Lamb
braised shoulder. garlic risotto, confit tomato

Lemon 'Trinity College' Burnt Cream
poached peach, lemon-curd ice-cream

Hot Raspberry Soufflé
white chocolate crunch, raspberry, vanilla ice-cream

Tea or Coffee
petit-fours


The Gourmet Menu is only if the whole table partakes

 

 

 
Our tariffs are all inclusive. Guests need not pay extra for service
unless they wish to.