Three course dinners

We offer two seasonal menus for three course dining, and would be happy to provide you with a detailed quote once we better understand your needs. Please contact Yvonne for a free, no obligation consultation.


 Homemade Smoked haddock and spring onion fishcakes

Stuffed aubergine with Provençal Tomato & Feta Couscous (VE)

Country terrine with black pepper & thyme crusty bread and pickle

Smoked salmon and dill tartlets with creme fraiche and chive dressing


Pot roast chicken, button onions, carrots, wild mushrooms and chervil

Roast salmon, wilted spinach, toasted pine nuts, beurre blanc

Boeuf Bourguignon and creamed potatoes

Spring vegetable moneybag with tomato and fresh basil concasse

Courgette Parmigiana with Green Salad


Raspberry creme brûlée with almond shortbread

Lemon Posset with Crused Meringue

French apple tart with cinnamon cream

Chocolate brownie with vanilla ice cream



Beef tomato, basil and mozzarella salad with basil and pinenut dressing

Oak smoked haddock rarebit, plum tomatoes and chive dressing

Yorkshire blue, walnut and caramelised pear tart and green salad

Chicken Liver Parfait with Toasted Brioche & Onion Marmalade

Pressed Yorkshire ham terrine with piccalilli and crusty bread

French Onion Soup with Gruyère toast (V)


Navarin of lamb with fresh thyme and root vegetables

Roasted BellyPork with Fondant Potatoes, Red Cabbage & Apple Sauce

Beef and Ruskins ale pudding

Roast chicken breast, wild mushrooms and Madeira sauce

Marseillaise Bouillabaisse
Fish Stew with Steamed Potatoes & Aïoli Mayonnaise

Marocan Vegetarian Tagine with Couscous


Yorkshire parkin and gooseberry ice cream with spiced ginger syrup

Tarte au citron with Chantilly cream

Rhubarb creme brûlée with ginger snaps

Sticky toffee pudding with salted caramel

Chocolate tart with strawberry coulis

Lime and lemon cheesecake