Bread Basket of PJ taste fresh baked rolls and sourdough with fresh made plain and horseradish butter
Wentworth Castle Venison Carpaccio served with wild spring greens and a Womersley herb dressing.
Juniper Cured Mackerel with North Yorkshire Sea Beet and Slow Motion Sloe Gin and Sea Herb Jelly
Moss Valley Pork and Chicken Terrine with Yorkshire Herbs served with local radish and crisp toasts
Wild Mushroom risotto – using dried Yorkshire ceps and if possible fresh St Georges mushrooms gathered in Yorkshire.
Wild Salmon “en Papillote” with a Wine, Local Herb and Cream Sauce
Slow cooked leg of North Yorkshire Shearling Lamb with lemon and rosemary and pickled wild garlic buds
Beef Wellington served with a Shallot and Red Wine Gravy
Fresh Sand Hutton Asparagus, Purple Sprouting Broccoli and Carrots
With Dauphinoise Potatoes made with Our Cow Molly Cream
Wakefield Rhubarb, Chocolate and Sheffield Hazelnut Crumble served with Vanilla Custard
PJ taste’s Yorkshire Curd Tart with Longley Farm Crème Fraiche and PJ taste Rosehip Syrup
Chilled Chocolate Fondant with salted butter caramel sauce and Sheffield Hazelnuts
An interesting Yorkshire Cheeseboard served with PJ taste biscuits made from Carr House Farm Flours in Driffield.
Cheeses can be specially selected but recommended are: King Richard III (Wensleydale style cheese made by Andrew Ridley), Bluemin White (A Brie like cheese from Shepherds Purse – Thirsk), Monk Folly Goats Cheese, Pexommier (a camembert style cheese from organic cows milk from Moors above Todmorden and Hebden Bridge), Smoked Yorkshire Cheddar.