champagne and canapes served in the courtyard Tiger prawn tempura chilli dipping sauce Smoked cheddar and roasted pepper arancini chipotle mayonnaise Baked Yorkshire chorizo tomato and basil starter Oak smoked Scottish salmon, whitby crab and prawn roularde herb salad, pickled cucumber, and lemon Warm goats cheese and pistachio crottin v textures of beetroot, aged balsamic main course Tournedos of aged Yorkshire beef (served medium) onion marmalade, thyme, and port wine jus Winter vegetable, toasted nut and flat capper brie medallion v shallot and wild mushroom sauce All the above are complimented with seasonal vegetables and potatoes dessert A platter of our favourites from the year crème brulee, textures of chocolate and strawberry shortbread to finish Freshly brewed coffee and assorted chocolate truffles for a little later... Selection of fine Yorkshire cheeses with artisan biscuits, celery, grapes, and local chutney
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