Valentine's night
Febuary 14th 2008
3 course set dinner menu £30 per person
(£25 per person for parties of 4 and above)
Starters
Chicken liver parfait, toasted brioche, roast pineapple chutney
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Galia melon, Iberico ham, gazpacho, crisp basil
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Goats cheese pastilla, shaved fennel and rocket salad, salsa verdi
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Jerusalem artichoke soup, truffle creme fraiche, wild garlic oil
Mains
Roast Sirloin of Yorkshire reared beef, braised shallots, roasting juices
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Pan fried line caught sea bream, marinated artichokes, confit tomatoes, red mullet sauce
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Pork filet, braised belly pork, roast onion and clove puree, sage sauce
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Pea Risotto, Soft Poached Egg, Parmesan, Truffle Oil
Sweets
Classic lemon tart, marinated black cherries
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Selection of British cheeses, chutney, celery biscuits
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Warm chocolate brownie, toasted marshmallow ice cream
Mothers Day 2nd March 2008
£25 Per Person
Hand Crafted Chocolates
1st sitting 12pm
2nd sitting 3.00pm
£10.00 Per Person to Secure Booking
STARTERS
Beer battered brie
Roast Tomato and Sultana Chutney
Yorkshire black pudding
Home Made Baked Beans, Red Wine Sauce
Jerusalem artichoke soup
Horseradish Creme Fraiche
Cured salmon
Marinated Peppers, Capers and Anchovies
MAINS
Roast Yorkshire Topside of beef
Yorkshire Pudding, Fondant Potato,Roast Red Onion Gravy
Pan Roasted Seabass
Braised Lettuce, Crab Potao Croquette, Sauce Veloute
Pan Roasted Chicken Breast
Confit Cabbage, Rosti Potato, Smoked Bacon and Pea Sauce
Roast loin of Saddleback Pork
Sage and Onion Stuffing, Poached Apples, Buttered New Potatoes, Crackling
SWEETS
Apple Crumble
Vanilla Seed Ice Cream, Custard
Warm Chocolate Brownie
Marmalade Ice Cream, Creme Anglaise
Selection of British cheeses
Cheese Biscuits, Fruit Cake, Celery
Strawberry Eton mess
Raspberry Sorbet
Clay Pigeon Shoot day
Sunday 27 April
We are holding another clay pigeon shoot day after the success from the last two. They clay pigeon shoot ground is at Gunthwaite were as long as the weather is good its a fantastic venue, offering a mixed variety of simulated clays. novices and experiance shooters are welcome.
The day consists of-
10am arrive at shoot ground for breakfast and refreshments.
Arranged into teams , Each team will be given an instructor.
40 clay pigeons to have a go at.
Refreshments available throughout the morning.
Team prize to be won for the best team, Magnum of Perrier Jouet for the best female non shooter and also a prize donated by Decoy Direct for the shooter that has shot the most clays.
Back to the restaurant for 5 course meal
Sample menu
Serrano Ham, Duck Yolk, Pea Puree
-
Braised Pork, Parmesan Gnocchi, Roast Juices
or
Oak Roast Salmon, Horseradish, Caper Dressing
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Roast Guineau Fowl, Oxtail Boudin, Fondant Potato, Shallots
or
Line Caught Sea Trout, Spring Cabbage,Parsley Potato Puree
Brown Shrimp Beurre Noisette
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Banana Muffin, Rum and Raisin Creme caramel
or
Classic Lemon Tart, Marinated Raspberries
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Wensledale Cheese, Fruit Cake, Celery
HONLEY SHOW
14th June 2008
Demonstration times 11.30 and 1.30 for approx 30 minutes each session
After last years successful food demonstration, Richard will be doing another Masterclass of game and fish cooking, showing people how simple and quick it is to cook . This years dish will be roast hare and crayfish showing how to combine the two together to create something diffrent for your dinner party to impress them with your knowledge picked up on the day.
Clay Pigeon Shoot day
Sunday 22nd April
We are holding another clay pigeon shoot day after the success from the last two. They clay pigeon shoot ground is at Gunthwaite were as long as the weather is good its a fantastic venue, offering a mixed variety of simulated clays. novices and experiance shooters are welcome.
The day consists of-
10am arrive at shoot ground for breakfast and refreshments.
Arranged into teams , Each team will be given an instructor.
40 clay pigeons to have a go at.
Refreshments available throughout the morning.
Team prize to be won for the best team, Magnum of Perrier Jouet for the best female non shooter and also a prize donated by Decoy Direct for the shooter that has shot the most clays.
Back to the restaurant for 5 course meal
Sample menu from previous shoot-
Smoked Haddock, Fennel Risotto
-
Braised Pork, Parmesan Gnocchi, Roast Juices
or
Fine Brie and Tomato Tart, Rocket Leaf, Olive Dressing
-
Roast loin of Saddleback Pork, Creamed Spinach, Crackling
or
Roast Seabream, Confit Fennel, Pea and Chive Veloute
-
Warm Chocolate Brownie, Marshmellow Ice Cream
or
Classic Lemon Tart, Raspberry Sorbet
-
Selection of British cheeses
BELOW ARE OUR RESTAURANT MENUS AND OPENING TIMES WE WILL BE OFFERING OVER THE CHRISTMAS PERIOD. PLEASE PHONE THROUGH SO WE CAN SEND YOU OUR CHRISTMAS NEWSLETTER.
Christmas Party Menu
From Mon 1st Dec - Tues 23rd Dec
LUNCH 2 courses £14.50
3 courses £16.50
Avaiable Mon- Fri 12-2pm
DINNER 2courses £18.00
3courses £21.00
Available Mon-Sat 6-9.30pm
Beer Battered Brie
Farmhouse chutney, herb salad
Ham hock terrine
potato salad
Soup of the day
Galia melon, figs
Shaved parmesan,herb salad
Grilled black pudding
Potato puree, apple sauce
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Roast
Fish Stew
Saffron Potatoes, Fennel, Gruyere Croute
Braised shin of beef
Horseradish mash, thyme dumpling
Roast Jerusalem Artichokes
Mushrooms, Spinach, poached egg, hollandaise
Pork loin
Boulangere potatoes, caper and tarragon sauce
(All Served With Seasonal Vegetables)
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Traditional Christmas Pudding
Marmalade ice cream, Rum sauce
Apple crumble
Cinnamon ice cream
Vanilla meringue
Winter red berries, whipped cream
Chocolate Tart
Raspberry sorbet
Stilton and Mature Cheddar cheese
Grape chutney, Biscuits and Celery
Christmas Eve Menu
Wednesday 24th December
6pm- 9.30pm
3 courses £28.00
£10.00per person deposit to secure booking
Beer battered brie
Cranberry and onion chutney
Pot braised pigs cheeks
Potato puree, apple sauce
Yellow pepper soup
Soy sauce
Parma Ham
Pea and leek gnocchi, chive butter sauce
Smoked salmon
Orange and cucumber, mache leaf
-
Roast loin of Saddleback pork
haricot beans, parmesan, sage sauce
Sea bream
Creamed spinach, chive sauce
Pheasant Breast
Cassoulet of Toulouse sausage, braised shallots
Artichoke Risotto
Wildmushrooms, truffle oil
Rump steak
Onion rings, peppercorn sauce
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All served with seasonal vegetables and potatoes
-
Warm chocolate brownie
Toasted marshmellow ice cream
Sticky toffee pudding
Vanilla ice cream, butterscotch sauce
Fig tart tatin
Five spice ice cream
Selection of British cheeses
Grape chutney, biscuits, celery
Eton Mess
Winter berry caramel
Christmas Day Menu
Thursday 25th December
1st sitting 12.00-3.00pm
2nd sitting 3.30pm
3 Courses £65.00 per person
£25.00 per child under 8's
£20.00per person deposit needed to secure booking
Confit game terrine
Agen prune, capers, pear and vanilla dressing
Home cured salmon
Orange, beetroot, citrud vinaigrette
White onion and apple soup
Gruyere cheese croute
Hazelnut crusted goats cheese
Rocket, baby spinach leaf
Roast partridge
Parsnip tart, parsnip crisps, red wine sauce
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Gressingham duck breast
Creamed spinach, smoked bacon and pea sauce
Seabass
Crab risotto, shellfish sauce
Oven roasted turkey
Stuffing, sausage and bacon ,gravy
Jerusalem artichoke
Vine cherry tomatoes, spinach, soft poached egg
Roast Sirloin of Beef
Yorkshire pudding, red onion gravy
-
All served with seasonal vegetables and potatoes
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Traditional Christmas pudding
Marmalade ice cream, brandy sauce
white chocolate mousse
Marinated cherries
Apple crumble
Cinnamon ice cream
Selection of British cheeses
grape chutney, biscuits, celery
Mulled plums
spiced ginger bread, vanilla ice cream
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Filter coffee and homemade mince pies
Boxing Day Menu
Wednesday 26th December
1.00pm to 4.00pm
3course lunch menu £25.00 per person
£10.00 per person deposit to secure the table
Creamed leek and potato
Croutons, truffle oil
Goats cheese and tomato spring roll
Rocket leaf salad
Lishmans fruit blackpudding
Homemade baked beans
Smoked haddock souffle
Poached egg, chive veloute
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Roast Yorkshire beef
Yorkshire pudding, red wine sauce
Roast leg of lamb
Rosemary braised shallots, lamb gravy
Salmon
Creamed spinach, chive sauce
Confit duck leg
Toulouse sausage cassoulet, pancetta, duck sauce
-
Vanilla creme brulee
-
Apple crumble
Cinnamon ice cream
-
Sticky toffee pudding
Brown bread ice cream
-
Selection of British cheeses
Grape chutney, celery, biscuits
PLEASE NOTE THAT THE RESTAURANT WILL BE CLOSED FROM DECEMBER 27TH,RE-OPENING AS USUAL ON MONDAY 5TH JANUARY.
Booking Conditions
1. Deposits must be paid to the restaurant 2 weeks after the booking has been made or the table can be sold again to another booking.
2. 24 hours notice must be given if booked numbers go down, otherwise deposit will not be refunded.
3. Please specify if any member of your party has special dietary requirements.
4. If party numbers go up and the restaurant has not been told we can not guarantee space at the table.
5. Mustard and Punch have the right to change menu dishes to other alternatives.