CHEF ROEBUCKS CLASSIC MR B’S CHOICE A.18— £27.00 B.18—£28.50

CHEFS FRESHLY BAKED BREADS CHEFS FRESHLY BAKED BREADS Parmesan & Tomato-Date & Walnut-White Bloomer Rosemary Foccacia-Crusty Cob-Sultana Malt Loaf

CONFIT OF PORK BELLY SPICED COD MALAY Slow Cooked Pork Belly Marinated Fresh Cod in Asian Spices with with Pigs Cheek Fritter , Roast Apples & Bhaji & Raisin & Pomegranate Dressing

BALLANTINE OF GUINEA FOWL BALDWINS TRIO OF LOCAL LAMB Stuffed Breast of Guinea Fowl with Parsley. Truffle Peelings, Fennel, Sautéed Herb Braised Shoulder, Rack & Crispy Salted Belly Gnocchi & Rich Guinea Jus With

GLAZED LEMON BRAMLEY APPLE & RASPBERRY FLAN With Raspberry Compote & Whipped Double Cream With Vanilla Sauce

COFFEE & CHOCOLATE TRUFFLES COFFEE WITH ALMOND OATMEAL & RAISIN BUSCUITS

POT ROAST SPECIAL LAS VEGAS-USA C.18—£28.00 D.18—£27.00

CHEFS FRESHLY BAKED BREADS CHEFS FRESHLY BAKED BREADS Farmhouse Loaf-Wholemeal-Cheddar & Onion Bread Raisin & Cranberry Loaf-White Bloomer- & Corn Bread

SCARBOROUGH SMOKIE EN COCOTTE SHRIMP, CRAB & SPRING ONION CAKE Flakes of Oak Smoked Haddock with Sautéed & , white Wine Fish Sauce With Corn Relish, Mayonnaise & Rocket Salad Topped with Sliced Potatoes & Rich BREAST OF CHICKEN RICOLLA Chicken Coated in Breadcrumbs & Parmesan BRAISED SILVERSIDE OF BEEF Pan Fried with Fire Roasted Bell Peppers & Red Slow Cooked Joint Of Prime Beef with Yorkshire Pudding & Beef with a Rich Fennel & Tomato Sauce

APPLE, SULTANA & SYRUP SPONGE RICH CHOCOLATE & PISTACIO MOUSSE A Light Sponge with Vanilla Custard Cream & Warm Toasted Almonds With Honeycomb Shortbread Biscuit & Double Cream

COFFEE & CHOCOLATE COOKIES COFFEE & CINNAMON DOUGHNUTS

ENGLISH LAMB DINNER BUTCHERS CHOICE E.18—£28.50 F.18—£29.50

CHEFS FRESHLY BAKED BREADS CHEFS FRESHLY BAKED BREADS Sage & Onion-Wholemeal-Soft White Olive Ciabatti-Sun Dried Tomato-White Cottage

SMOKED HADDOCK RAREBIT PAN FRIED SCALLOP POIREAUX Fresh Smoked Haddock Topped with Rich Cheddar Rarebit, Fresh Cornish Scallop with Puree Creamed Leeks & Fresh Parsley Crisp Pancetta & Deep Fried Leeks

DUO OF LOCAL PORK ROAST LEG OF ENGLISH LAMB Roasted Young Loin of Pork with Confit Belly Pork, With Seasoned Yorkshire Pudding, Sauce, Caramelised Apple & Shallots with Rich Calvados Sauce Lamb Jus & Mint Jelly BALDWINS CHOCOLATE CHOUX BUNS BAKEWELL TART Fresh Choux Pastry Stuffed with Pastry Raspberry Compote & Vanilla Custard Sauce Custard, Smothered in warm Chocolate Sauce

COFFEE WITH RAISIN & OAT BISCUITS COFFEE AND SHORTBREAD BISCUITS

MEMORIES OF HOPKINSONS FRESH FARM CHICKEN DINNER G.18—£35.00 H.18—£27.00

CHEFS FRESHLY BAKED BREADS CHEFS FRESHLY BAKED BREADS Wensleydale Cob-Wholemeal-Granary Roast Onion-Raisin Loaf-White Cob

SMOKED SALMON CAFE 21 TRANCH OF SHETLAND SALMON Warm Potato Blinis Topped with Lock Fynne Smoked Salmon, Chived Chargrilled Fresh Salmon with wilted Greens & White Wine Fish Sauce Cream Fraiche, Tarragon Oil & Fresh Lemon

BEEF WELLINGTON TRADITIONAL ROAST CHICKEN Prime Fillet of Beef with a Duxcelle of Crisply Roasted Chicken with Sage & Onion Mushrooms, Shallots & Chicken Livers Wrapped in Pancetta & Rich Puff Stuffing, Cake, Bread Sauce Pastry with Madeira Sauce & Chicken Gravy

GATEAU ST HONORE BRAMLEY APPLE Rich Choux Pastry Stuffed with Chantilly Cream, Chocolate & Coffee Glaze, With Vanilla Custard Sauce Spun Sugar & Fresh Raspberries

COFFEE AND BALDIWNS CHOCOLATES COFFEE AND SHORTBREADS

A HEARTY FEAST ALPINE MEMORIES K.18—£29.00 M.18—£28.50

CHEFS FRESHLY BAKED BREADS CHEFS FRESHLY BAKED BREADS Farmhouse White-Brown Cob-Roast Onion Pumpernickel-Crusty French-Poppy Seed

PRAWN & CRAYFISH COCKTAIL TARTIFLETTE AU SAVOIE Crisp Salad Leaves, Crayfish Tails, Prawns, Marie Rose Sauce, Baked Alpine Dish of Potatoes, Bacon Lardons & Reblechon Cheese Lemon & Rocket Leaves CARROWAY SEED ENCRUSTED LOIN OF YOUNG PORK POT ROAST BRISKET OF BEEF Roast Pork with French beans, Sautéed Potatoes & Creamed Morrel With Leek & Sage Stuffed Yorkshire Pudding & Rich Beef Gravy Mushroom Sauce

VIENNESE APPLE AND SULTANA STRUDEL CHOCOLATE & KIRSCH CHERRY ROULADE With apple Puree & Vanilla Ice Cream Chocolate Genoise Sponge rolled with Double Cream, Kirsch Soaked Cherries & Warm Chocolate Sauce COFFEE AND HAZELNUT BISCUITS COFFEE & VIENESE WHIRLS

THE PRIME YORKSHIRE PORK ROAST SLOW COOKED LOCAL LAMB L.18—£27.00 N.18—£27.00

CHEFS FRESHLY BAKED BREADS CHEFS FRESHLY BAKED BREADS Green Olive-Parmesan-Wholemeal Cottage Loaf-Tomato & Basil-Wholemeal

HERB CRUSTED TRANCHE OF COD LEEK, SHALLOT & WENSLEYDALE FLAN With Fried Spinach & Tarragon Mousilline With Leek Sauce & Deep Fried Leeks

ROAST LOIN OF LOCAL PORK ROAST STUFFED SHOULDER OF LAMB Fresh Roasted Loin of Pork with Young Shoulder of Lamb with Shallots & Sage & Onion Stuffing, Apple Sauce Rosemary—Seasoned Yorkshire Pudding & Pork Jus & Lamb Jus

SUET TREACLE SYRUP SPONGE STICKY GINGER CAKE With Vanilla Custard Sauce With Toffee Sauce & Vanilla Ice Cream

COFFEE AND WHITE CHOCOLATE COOKIES COFFEE AND CHOCOLATE COOKIES

YORKSHIRE DINNER MENU MARRAKESH NIGHTS O.18—£38.00 Q.18—£32.00

CHEFS FRESHLY BAKED BREADS CHEFS FRESHLY BAKED BREADS Roast Pumpkin Seed-white Bloomer- Raisin -Brioche-Semolina Cakes Cinnamon & Raisin

MINIATURE WHITBY COD AND FAT CHIPS SOUTH ATLANTIC SEABASS RISOTTO Yorkshires Favourite dish with Mushy Peas A Rich Risotto with Chargrilled Sea Bass

PRIME ROAST SIRLOIN OF BEEF Carved in the Room, Yorkshire Pudding, LEG OF LAMB MAROC Onion Sauce and rich Beef Gravy Slow Cooked Leg Tagine Style with Marrakesh Herbs, Minted Cous Cous, Honey Roasted Root Vegetables & Crushed New Potatoes YORKSHIRE RHUBARB CRUMBLE Served with freshly made Vanilla Custard Sauce MOIST ORANGE CAKE YORKSHIRE CHEESES with Orange Syrup & Vanilla Ice Cream Stilton, Wensleydale, Ribblesdale Goats Apples, Grapes & Celery COFFEE & LEMON & ALMOND COFFEE AND YORKSHIRE

THE OLDE ALLIANCE DINNER THE “FAMOUS” BEEF P.18—£34.00 R.18—£35.00

CHEFS FRESHLY BAKED BREADS CHEFS FRESHLY BAKED BREADS Oatmeal & Raisin-White Bloomer-Wholemeal Wensleydale Cob-Wholemeal-Granary

TRIO OF FISH

Sea bass, Monkfish, Tiger Prawn SCARBOROUGH COD FLORENTINE With Dill Beurre Blanc Fresh Cod with Spinach, White Wine Fish Sauce

& Wholemeal Parsley Topping ROAST BREAST OF DUCKLING

Half Roast Breast of Gressingham Duck with BALDWINS PRIME ROAST SIRLOIN OF BEEF Sage & Onion Stuffing, Apple Sauce and Freshly Roasted Beef with Yorkshire Pudding, Rich Duck Jus Onion Sauce and Rich Beef Gravy

Carved in the Room CREPE SUZETTE

French Crepes with Classic Suzette Sauce & CLASSIC BREAD & BUTTER PUDDING Vanilla Ice Cream Light as a Feather Served with Double Cream

COFFEE AND YORKSHIRE PARKIN COFFEE AND ALMOND BISCUITS

£3.00 PER PERSON FOR AN EXTRA FOURTH COURSE

ROAST COD MALAY With Sweet Potato Puree, Onion Bhaji, Curried Lentils

HERB CRUSTED COD With Pommes Anna & Tarragon Moussiline

CONFIT PORK BELLY With Apple Puree, Crackling & Juices

STUFFED BREAST OF QUAIL With Wild Mushrooms & Truffle Sauce

PAN SEARED SEABASS & SHRIMP RISOTTO

CANTONESE DUCK SPRING ROLLS With Hoisin Sauce, Cucumber & Leek

CORNISH SCALLOPS With Cauliflower Puree, Pancetta & Pea Shoots

MOROCCAN SPICED CHICKEN LIVERS In Filo Pastry with Date & Shallot Puree & Mint Yoghurt

CRISPY DUCK LEG With a Ragout of Beans & Crispy Onions

BLACK & WHITE PUDDING With Pomme Puree & White Onions Sauce