Valentines dinner 2020
Hot tossed salad of kiln smoked salmon, sautéed Jerusalem artichokes, honey pomel, with a poached little egg and crostini, honey mustard dressing.
Sautéed Persian infused confit of shredded duck, sweet potato chickpea hummus, vadouvan onions, pomegranate molasses, jewels and coriander.
Salt and pink peppercorn crispy Cornish squid, with a Thai salad of mango, pak choi, cucumber, mint, lime and peanuts with a fiery ginger dipping sauce.
Camembert, melted white onion and pear tart with Norland moor elderberry vinaigrette dressed endive.
East coast king crab meat, crab bisque gruyere gratin, buttered sour dough soldier.
Jerusalem artichoke Velvety soup with Smokey queen scallops, dill oil, crispy shallots.
Roast rhubarb, candied walnut and avocado salad with goats curd and almlfi dressing.
Yorkshire fillet of beef with white truffle rosti, beef tea, blue cheese beignet and béarnaise sauce.
Grilled hake with prawn, lemon, coriander and gruyere gratin with tomato fondue and pomme Anna.
Lamb kleftico:- slow cooked leg of lamb in a paper parcel with garlic lemon, oregano and rosemary with Greek tomato butter beans.
Ginger and lemon baked chicken breast melted white onions with Gordal olives stuffed with blood orange and smoked almonds, pancetta and goats cheese croquette, fig molasses and salsa mojo.
Salt baked celeriac hash browns with roast mushroom stuffed with and wilted spinach and creamy feta, balsamic roasted onions and tomato fennel fondue, horseradish dressed lambs lettuce.
Selection of deserts for two
Cardamom and rose strewed Yorkshire forced pink rhubarb with set custard and ginger bread.
Apple and pedro ximenize raisin turn over with crème brulee ice cream.
Portuguese chocolate and blood orange mousse with almond brandy snap.
Gimbals home made truffles