Private Dining
Private Party Dinner Menu
FIRST COURSE
Crab and Smoked Trout Tain
cucumber coulis, tomato vinaigrette, avocado ice-cream
Roasted Scallops
cauliflower fritters, caper and raisin purée
(£2.50 supplement)
Red Mullet Escabèche
fennel and bean salad, citrus dressing
Smoked Scottish Salmon
horseradish and chive cream, herb salad
White Bean Velouté
flaked duck confit, truffle oil
Chicken, Baby Leek and Artichoke Terrine
truffle mayonnaise, baby cress salad
MAIN COURSE
Pan-fried Whitby Cod
marinated tomatoes, crushed new potatoes, garlic dressing
Roast Sea-bass
celeriac and fennel purée, baby leeks, wild mushrooms, roast chicken sauce
Roast Corn-fed Chicken
dauphinois potato, butter beans, roasted root vegetables, thyme sauce
Goosnargh Duck Breast
fondant potato, red cabbage, roasted balsamic carrots
Roast Rib-eye of Yorkshire Beef
Yorkshire pudding, roast potatoes, rich sauce
Roast Fillet of Yorkshire Beef
creamed potato, wild mushrooms, shallots, red wine sauce (£7.50 supplement)
PUDDINGS
Lemon-grass Pannacotta
roast pineapple, poppy-seed tuile
Griottine Cherry Clafoutis
toasted almond ice-cream
Plum Crême Brulée
flapjack biscuit
Honey and Poppy-seed Parfait
vanilla poached pear
Warm Chocolate Tart
orange ice-cream
Hot Chocolate Fondant
coconut ice-cream
A selection of British and Continental Cheese
Is available either before or after pudding at a cost of £8.50 per person
Tea/Coffee and Sweetmeats £3.50 per person
Our tariffs are all inclusive. Guests need not pay extra for service unless they wish to.
In addition to the award winning Dining Rooms, Middlethorpe features small private dining rooms which are ideal for wedding parties, business entertaining, or family celebrations. The Yellow Room which overlooks the gardens will seat up to fourteen. Larger parties of up to forty five can be accommodated in the attractive Barlow Room or the Grill Room, which has its own sitting room for pre-dinner drinks. Day meetings may break for lunch in the Pineapple Room, an ideal size for up to twenty-two delegates.
Private parties of eight or more are requested to choose the same menu; vegetarian meals, or special dietary requirements can also be arranged.
FIRST COURSE
Crab and Smoked Trout Tain
cucumber coulis, tomato vinaigrette, avocado ice-cream
Roasted Scallops
cauliflower fritters, caper and raisin purée
(£2.50 supplement)
Red Mullet Escabèche
fennel and bean salad, citrus dressing
Smoked Scottish Salmon
horseradish and chive cream, herb salad
White Bean Velouté
flaked duck confit, truffle oil
Chicken, Baby Leek and Artichoke Terrine
truffle mayonnaise, baby cress salad
Pan-fried Whitby Cod
marinated tomatoes, crushed new potatoes, garlic dressing
Roast Sea-bass
celeriac and fennel purée, baby leeks, wild mushrooms, roast chicken sauce
Roast Corn-fed Chicken
dauphinois potato, butter beans, roasted root vegetables, thyme sauce
Goosnargh Duck Breast
fondant potato, red cabbage, roasted balsamic carrots
Roast Rib-eye of Yorkshire Beef
Yorkshire pudding, roast potatoes, rich sauce
Roast Fillet of Yorkshire Beef
creamed potato, wild mushrooms, shallots, red wine sauce (£7.50 supplement)
Lemon-grass Pannacotta
roast pineapple, poppy-seed tuile
Griottine Cherry Clafoutis
toasted almond ice-cream
Plum Crême Brulée
flapjack biscuit
Honey and Poppy-seed Parfait
vanilla poached pear
Warm Chocolate Tart
orange ice-cream
Hot Chocolate Fondant
coconut ice-cream
A selection of British and Continental Cheese
Is available either before or after pudding at a cost of £8.50 per person
