Spring Evening Menu
Homemade Soup of the day.
Pan Fried Tiger Prawns in Garlic & Chilli Butter.
Pressed terrine of Yorkshire Ham hock, apple chutney and ciabatta
Hot Smoked Salmon, horseradish mayonnaise, beetroot and capers.
Poached Pear and Yorkshire Blue Cheese Salad with toasted Walnut Dressing
Roast Chicken Breast , Roast Onion Cream, spinach and Fondant Potato.
Roast Salmon fillet, crushed new potatoes and mussels with a taragon cream sauce.
Grilled smoked haddock, on a creamy leek risotto with parsley oil.
Gressingham duck breast and colcannon potatoes with a redcurrant & rosemary jus
Ribeye Steak, with green peppercorn and brandy sauce and Hand Cut Chips.
Homemade Gnocchi, lighty pan fried with wild mushrooms and spinach in a light cream sauce
Sticky Toffee Pudding, Caramel Sauce & Vanilla Ice Cream.
Dark Chocolate ganache with kirsch cherries
Lemon and thyme panna cotta, giner crumb with caramel and ginger ice cream.
Spiced rice pudding with plum and anise compote
Bennett's Great British Cheese board featuring a variety of local cheeses and some from further afield.