Afternoon Tea at Headlam Hall - Vollständiges Menü

crushed potatoes, spinach and dill cream

with lemon mayonnaise

grilled Scottish salmon nestled on crushed herb new potatoes with a shrimp and champagne sauce

with berries and raspberry coulis

with creme fraiche

served with ice cream or cream

tomato concasse, rocket and crustacean oil

with lemon mayonnaise

a salad of chicken, chunky croutons and finished with a parmesan dressing and crisp pancetta

with champ potato, honey roast parsnip, crisp Parma ham and a rosemary sauce

minted crushed potatoes, broad beans, silver skin onions and a rosemary jus

served with homemade tartare sauce, lemon and watercress

prime roast sirloin served with Yorkshire pudding and gravy £5 per person supplement)

Bombay potatoes, spinach and peas with saffron cream

beef fat chips, confit tomato, flap cap mushroom, water cress with thyme and shallot jus

with Yorkshire pudding, horseradish sauce and a roast gravy

made with Yorkshire blue cheese and caramelised onion with buttered new potatoes, watercress salad and pine nut dressing

served with garlic bread

stuffed with mushroom duxelle, pomme anna potatoes, charred leek, sauteed wild mushrooms and a tarragon jus

grilled fillet of sea bass set on a chive mash and served with a tarragon cream

with sweet chilli dip and rocket salad

with a plum sauce

with a sesame oil dressing

with raspberry coulis

with pease pudding

complimentary

minted pea puree, water cress and redcurrant jus

with balsamic dressing

with a raspberry sorbet

served with toffee sauce and ice cream

with raspberry coulis and mixed berry sorbet

served with custard

served with white chocolate ice-cream

with lemon sorbet and almond crumble

with coconut ice cream and coconut tuille

with white chocolate ice cream and raspberries

with pineapple salsa and coconut ice-cream

complimentary

with shortbread biscuit

with raspberries and shortbread

Optional – to be served before or after the dessert

with prawns, rocket, pickled cucumber, lemon and mayonnaise

served with raspberry ice-cream

topped with roasted nuts, honey and mint dressing

with beef horseradish

creamy mashed potato, glazed carrots, crispy onions and a peppercorn sauce

with onion gravy

textures of beetroot and a micro herb salad

slow cooked in our own roasting hut and served with stuffing, roast potatoes, apple sauce and bread rolls

with a coarse grain mustard dip

with tartare sauce

with a chili cheese straw

with parsley, hazelnuts, celeriac remoulade, marinated raisins and crusty bread

with pesto dressing and balsamic treacle

with mashed potato and an onion gravy

served with a tarragon cream

with a light cheddar cheese sauce

with accompaniments

served with parmesan shavings and truffle oil

with pommery mustard mashed potato, braised red cabbage and a sage gravy

sautéed in garlic butter with rocket salad £3 per person supplement)

with chive mashed potato, wild mushrooms, smoked bacon and a tarragon sauce

horseradish mashed potato, flat cap mushroom, fine beans with a red wine sauce £8 per person supplement)