GV Crown of Sweet Melon
filled with Fresh Fruit on a Berry Sabayon

(G) Ribblesdale Trout & Lobster Terrine
Warm Horseradish Scone & Light Dill & Yoghurt Dressing

GV Salad of Roasted Baby Plum Tomatoes
topped with Goat’s Cheese with Wild Rocket Pesto

G Oak Smoked Free Range Chicken Breast
sliced over Chicken Liver Truffle Parfait

SOUP

GV Creamy Watercress Soup
with Flaked, Toasted Almonds

SORBET

GV Pink Grapefruit Sorbet
on Pineapple & Golden Rum Granite

MAIN COURSE
(Served with a selection of Fresh Vegetables)

G Steamed, Rolled Fillet of Salmon
filled with Leaf Spinach served with Creamy Leek & Chardonnay Sauce

G Organic Saddle of Rathmell Lamb Roasted & Herb Crusted
filled with Stewed Apricots with Redcurrant & Port Wine Gravy

G Tournedos of Hellifield Highland Beef Fillet
with Wild Mushrooms, Shallots & Herbs & Rich Red Wine Sauce

G Pan-Fried Breast of Gressingham Duck
coated with Stem Ginger on Lime and Sweet Chilli Sauce

GV Organic Potato Tart Tatin
with Asparagus, Peas, Wilted Baby Leaves & local Farmhouse Cheese
with Roast Pimento & Tomato Sauce

DESSERT

GV Fruit & Champagne Jelly Terrine
with Meringue Drops & Sweet Cream

GV Baked Bramley Apple
with Celery, Chutney & Oatmeal Biscuits (Gluten Free Biscuits available)

Rich Chocolate Praline
with Black Cherry & Kirsch Sauce & Homemade Biscuit

GV Wensleydale Cheese & Homemade Fruit Cake
with Apple & Homemade Chutney

Coffee & Plough Inn Fudge