Afternoon Tea at Headlam Hall

complimentary

textures of beetroot and a micro herb salad

minted pea puree, water cress and redcurrant jus

with balsamic dressing

tomato concasse, rocket and crustacean oil

with a sesame oil dressing

complimentary

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

Bombay potatoes, spinach and peas with saffron cream

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

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

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

with white chocolate ice cream and raspberries

with coconut ice cream and coconut tuille

with toasted hazelnuts, sticky toffee sauce, apple puree and vanilla ice cream

with creme fraiche

with onion gravy

with raspberry coulis

with lemon mayonnaise

with sweet chilli dip and rocket salad

with pease pudding

with Yorkshire pudding, horseradish sauce and a roast gravy

crushed potatoes, spinach and dill cream

with accompaniments

with toffee sauce and vanilla ice cream

leek & potato, roasted red pepper & tomato, carrot and coriander, country vegetable, butternut squash sage & lemon, broccoli & stilton

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

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

with pesto dressing and balsamic treacle

served with homemade tartare sauce, lemon and watercress

with prawns, rocket, pickled cucumber, lemon and mayonnaise

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

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

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

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

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

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

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

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

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

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

served with garlic bread

served with parmesan shavings and truffle oil

with lemon sorbet and almond crumble

with a butterscotch sauce and a vanilla pod ice cream

with shortbread biscuit

with raspberry coulis and mixed berry sorbet

with a raspberry sorbet

with pineapple salsa and coconut ice-cream

served with white chocolate ice-cream

served with raspberry ice-cream

with a coarse grain mustard dip

with tartare sauce

with a sweet chilli dip

with a plum sauce

with a chili cheese straw

with beef & horseradish

Optional – to be served before or after the dessert

Honey and clove roasted bacon joint, coronation chicken, homemade vegetarian pizzas, spicy potato wedges, crusty garlic bread, curried rice salad, coleslaw, green salad, tomato & mozzarella salad with olives and basil, Caesar salad and Mediterranean cous cous

Served with coriander rice, poppadums, naan bread and mango chutney

Home roasted hog from our terrace BBQ served in bread buns with apple sauce and stuffing plus roast potatoes and a selection of salads

A glass of Pimms or Prosecco on arrival with a top-up; House wine with the meal (1/2 bottle per person) - Any wine from our main list may be selected at additional cost; A glass of Prosecco or French sparkling wine for the toast

with berries and raspberry coulis

with lemon mayonnaise

topped with roasted nuts, honey and mint dressing

with mashed potato and an onion gravy

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

served with a tarragon cream

with a light cheddar cheese sauce

served with toffee sauce and ice cream

served with custard

served with ice cream or cream

with raspberries and shortbread

complimentary

textures of beetroot and a micro herb salad

minted pea puree, water cress and redcurrant jus

with balsamic dressing

tomato concasse, rocket and crustacean oil

with a sesame oil dressing

complimentary

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

Bombay potatoes, spinach and peas with saffron cream

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

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

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

with white chocolate ice cream and raspberries

with coconut ice cream and coconut tuille

with toasted hazelnuts, sticky toffee sauce, apple puree and vanilla ice cream

with creme fraiche

with onion gravy

with raspberry coulis

with lemon mayonnaise

with sweet chilli dip and rocket salad

with pease pudding

with Yorkshire pudding, horseradish sauce and a roast gravy

crushed potatoes, spinach and dill cream

with accompaniments

with toffee sauce and vanilla ice cream

leek potato, roasted red pepper tomato, carrot and coriander, country vegetable, butternut squash sage lemon, broccoli stilton

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

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

with pesto dressing and balsamic treacle

served with homemade tartare sauce, lemon and watercress

with prawns, rocket, pickled cucumber, lemon and mayonnaise

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

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

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

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

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

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

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

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

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

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

served with garlic bread

served with parmesan shavings and truffle oil

with lemon sorbet and almond crumble

with a butterscotch sauce and a vanilla pod ice cream

with shortbread biscuit

with raspberry coulis and mixed berry sorbet

with a raspberry sorbet

with pineapple salsa and coconut ice-cream

served with white chocolate ice-cream

served with raspberry ice-cream

with a coarse grain mustard dip

with tartare sauce

with a sweet chilli dip

with a plum sauce

with a chili cheese straw

with beef horseradish

Optional – to be served before or after the dessert

Honey and clove roasted bacon joint, coronation chicken, homemade vegetarian pizzas, spicy potato wedges, crusty garlic bread, curried rice salad, coleslaw, green salad, tomato mozzarella salad with olives and basil, Caesar salad and Mediterranean cous cous

Served with coriander rice, poppadums, naan bread and mango chutney

Home roasted hog from our terrace BBQ served in bread buns with apple sauce and stuffing plus roast potatoes and a selection of salads

A glass of Pimms or Prosecco on arrival with a top-up; House wine with the meal (1/2 bottle per person) - Any wine from our main list may be selected at additional cost; A glass of Prosecco or French sparkling wine for the toast

with berries and raspberry coulis

with lemon mayonnaise

topped with roasted nuts, honey and mint dressing

with mashed potato and an onion gravy

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

served with a tarragon cream

with a light cheddar cheese sauce

served with toffee sauce and ice cream

served with custard

served with ice cream or cream

with raspberries and shortbread

complimentary

textures of beetroot and a micro herb salad

minted pea puree, water cress and redcurrant jus

with balsamic dressing

tomato concasse, rocket and crustacean oil

with a sesame oil dressing

complimentary

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

Bombay potatoes, spinach and peas with saffron cream

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

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

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

with white chocolate ice cream and raspberries

with coconut ice cream and coconut tuille

with toasted hazelnuts, sticky toffee sauce, apple puree and vanilla ice cream

with creme fraiche

with onion gravy

with raspberry coulis

with lemon mayonnaise

with sweet chilli dip and rocket salad

with pease pudding

with Yorkshire pudding, horseradish sauce and a roast gravy

crushed potatoes, spinach and dill cream

with accompaniments

with toffee sauce and vanilla ice cream

leek & potato, roasted red pepper & tomato, carrot and coriander, country vegetable, butternut squash sage & lemon, broccoli & stilton

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

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

with pesto dressing and balsamic treacle

served with homemade tartare sauce, lemon and watercress

with prawns, rocket, pickled cucumber, lemon and mayonnaise

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

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

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

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

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

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

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

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

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

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

served with garlic bread

served with parmesan shavings and truffle oil

with lemon sorbet and almond crumble

with a butterscotch sauce and a vanilla pod ice cream

with shortbread biscuit

with raspberry coulis and mixed berry sorbet

with a raspberry sorbet

with pineapple salsa and coconut ice-cream

served with white chocolate ice-cream

served with raspberry ice-cream

with a coarse grain mustard dip

with tartare sauce

with a sweet chilli dip

with a plum sauce

with a chili cheese straw

with beef & horseradish

Optional – to be served before or after the dessert

Honey and clove roasted bacon joint, coronation chicken, homemade vegetarian pizzas, spicy potato wedges, crusty garlic bread, curried rice salad, coleslaw, green salad, tomato & mozzarella salad with olives and basil, Caesar salad and Mediterranean cous cous

Served with coriander rice, poppadums, naan bread and mango chutney

Home roasted hog from our terrace BBQ served in bread buns with apple sauce and stuffing plus roast potatoes and a selection of salads

A glass of Pimms or Prosecco on arrival with a top-up; House wine with the meal (1/2 bottle per person) - Any wine from our main list may be selected at additional cost; A glass of Prosecco or French sparkling wine for the toast