Feast.

 Y o r k s h i r e

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MAINS

 

 

 

 

DESSERTS

 

   

Assiette of desserts: -Crème brûlée; Elderflower berry jelly: Mini chocolate fondant; and Homemade shortbread

  

Sticky toffee pudding drenched in butterscotch sauce served with vanilla ice cream

  

Caramelised apple tarte tatin served with

clotted cream

  

Profiteroles served with hot chocolate sauce and pouring cream

  

Banana, mango and passion fruit salad in a fresh lime and ginger syrup served with crème fraiche

  

Hot chocolate fondant served with seasonal berries and white chocolate ice cream

   

Pears poached in a syrupy muscatel sauce with pine nuts and sultanas served with pouring cream

  

Baked vanilla cheesecake served with a seasonal

fruit coulis

   

Rhubarb or blackcurrant fool accompanied by

lemon fork biscuits

   

Rich chocolate tart served with amaretto cream

 

Blueberry and raspberry meringue roulade

 

Passion fruit mousse served with lightly

gingered biscuits

 

Caramelised lemon tart served with clotted cream

 

Peaches poached in white wine and cinnamon served with lightly whipped vanilla cream

 

Chocolate devil’s food cake with a rich chocolate sauce and vanilla ice cream

  

Seasonal berry meringues with fresh vanilla cream

  

Crème brûlée served with homemade

pistachio shortbread

   

Summer fruit pudding served with clotted cream

   

Homemade ice creams: - Sticky toffee apple; Chilli chocolate; White chocolate; Vanilla

   

Selection of county cheeses with homemade cheese biscuits and chutney

   

Although accompaniments have been suggested above, this is subject to your preference from a choice of cream, crème fraiche, ice-cream or homemade custard

(V) - Vegiterian

* - Served hot (where possible)

 

 

 

CANAPÉS

 

STARTERS

 

MAINS

BUFFETS

 

AFTERNOON TEA

 

 

 

 

 

     

 

 


 

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