Toasted Goat's Cheese
A French bread crouton topped with toasted soufflé of tangy Brittany goats' these, on a bed of warm petit ratatouille dressing
Fillet of salmon, marinated in Tandoori spices and yogurt, roasted and served hot on a julienne of vegetables with fresh lime and soy sauce dressing.
A light and delicious terrine of rabbit, flavoured with fresh tarragon, chives and parsley served with coulis of red and yellow sweet peppers.
Prawn, Crab And Avocado
A fan of Hass avocado filled with finest Atlantic prawns and fresh white crab meat, served with a vinaigrette dressing.
Spinach and Stilton Strudel
Fresh baby leaf spinach with roasted red onions and Stilton, wrapped in filo pastry and baked, served with a salad garnish.
Bayonne Ham and Quail Egg Salad
a salad with smoked bacon, quail eggs and red cabbage, layered with thinly sliced Bayonne cured ham and Swiss Emmental cheese.
Fillet of Pork
Roast tenderloin of pork, served with a white wine and stilton blue cheese sauce, and Bramley apple sauce
Escalope of Venison
Tender, lean venison fillet, panfried and served with porcini mushroom raviolis and a wild mushroom and Madeira sauce.
Sautéed monkfish medaillons, with chorizo and a white wine, garlic and tomato sauce flavoured with fresh herbs de Provence
Breast of Duck
Succulent roast breast of flavoursome Gressingham duck, served with a rich sauce flavoured with brandy, green and pink peppercorns and a dash of cream.
Fillet of Beef
A steak of best fillet of beef, cooked to your choice and accompanied by two sauces: a madeira sauce and a shallot and white wine sauce.
Fillet of Lamb
Succulent fillet of lamb, roasted and served on creamed spinach and with garlic mushrooms.
A signature dessert: a peak of Belgian white chocolate ice cream, served with profiteroles filled with fresh cream, and a warm dark chocolate sauce.
Double Chocolate Terrine
A smooth and rich, Belgian chocolate terrine with dark and white chocolate , creme anglaise flavoured with orange, garnished with fresh orange segments and pistachio nuts.
Normandy Apple Feuillette
Panfried apples in calvados and maple syrup, finished with a dash of cream, served with Madagascan vanilla ice cream and a puff pastry garnish.
A classic individual chilled dessert with fresh Strawberries , glazed with brown sugar
Raspberry and Amaretto Parfait Glace
An ice cream terrine made with raspberries and fresh cream, flavoured with Italian Amaretto almond liqueur.
Black Cherry Cheesecake
An individual cheesecake dessert on a biscuit base topped with black cherries in a cherry coulis.
52 Market Street
W Yorks HX7 6AA
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