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October 20, 2017 @ 7:15 pm – 11:15 pm
We’re heading into the woods to bring you fabulous mushroom dishes, local game and venison from our friend on the Mulgrave Estate.
Melted goats cheese crostini with local heather honey
Quails Eggs with dipping salts, Roquefort and smoked bacon stuffed field mushrooms and our venison mini sausages with kitchen garden fried sage leaves.
North York Moor Venison Meatballs
Juniper, pancetta and venison meatballs in a rich rosé port sauce, panfried potatoes with peppers, wilted spinach and Parmesan shavings
Slow cooked duck leg with a rich white wine, thyme and peppercorn reduction, aligot mash and squeaky green beans
Grilled local Plums with a reduction of balsamic vinegar served with yoghurt, mascarpone and honey cream.
Hathersage Millstone cheese with Welbeck bakery toasted bread and Nicola’s relish
Menu Price; £35.50