Dinner

To start: Tomato, basil, lemon & ricotta garden with homemade bread & herb butter Main: Whole Salt-Baked Wild Sea Bass Tomahawk Rib of Beef with a smoked chimichurri. Tenderstem, courgette, mint, pea & almond Charred Corn with lime and smoked paprika. Garlic & parsley roast new potatoes with charred lemon Desserts: Meringue, white chocolate, lemon & blueberry Dart chocolate & salted caramel tart

5 course plated: Course 1 choose from: Beef carpaccio, watercress, old roan wensleydale & wild garlic oil Pea mousse, broad beans, courgette, feta & Olive (V) Tomato bruschetta, basil, lemon whipped longley cream cheese & Yorkshire rapeseed oil Course 2 choose from: Gin & tonic cured salmon: cured salmon, soda bread crisp, pickled lemons, compressed cucumber, tonic jelly & dill mayonnaise Scallop, pea mousse, black pudding crumb, brown butter Bloody Mary prawn cocktail Course 3 choose from: Chicken supreme, truffled mash, wild mushroom & tarragon, cavolo nero & marsala sauce Salmon fillet, crushed new potatoes, seasonal greens, split lemon & dill cream sauce Truffle & garlic cauliflower steak, artichoke puree, roast new potatoes & sauteed greens Course 4 choose from: Meringue, white chocolate, lemon & blueberry Dart chocolate & salted caramel tart Champagne & raspberry posset Course 5: Local cheeseboard

The 8 Courses: Amuse-Bouche: Chilled pea velouté, lemon verbena oil. The Bread: Garlic & rosemary focaccia, herb butter, smoked sea salt. Starter (Cold): Whitby Crab, avocado mousse, pickled radish, apple & dill. Starter (Warm): Butter-poached Asparagus, crispy duck egg, tarragon emulsion, hazelnut crumb & parma ham Fish: Cod, mushroom, jersey royals & chive. The Main: Chicken Ballotine stuffed with creamed leeks and roasted garlic, served with fondant potato & madeira jus. The Cleanser: Strawberry & Elderflower Sorbet with a splash of gin. Dessert: Dark chocolate soil, white chocolate & raspberry mousse The Finale: Selection of Local Yorkshire Cheeses with homemade chutney and crackers.