VEGETARIAN AFTERNOON TEA APPETISER TOMATO & AVOCADO COCKTAIL
Fresh diced tomato and red onion dressed with basil, olive oil and aged balsamic vinegar, on a bed of avocado pureé.
S AV O U R Y S E L E C T I O N MINIATURE BUTTERNUT SQUASH & GOAT’S CHEESE FRITTATA
Made with Yorkshire free-range eggs and cream. SUN-BLUSHED TOMATO & BASIL ROULADE
A roulade of sun-blushed tomato pâté and rocket leaves, served on a wholemeal croute.
SANDWICHES CUCUMBER & CRÈME FRAÎCHE OPEN SANDWICH
Dainty cucumber ribbons and crème fraîche with dill on Yorkshire Millers bread. RIBBLESDALE GOAT’S CHEESE & CARAMELISED ONION
Soft goat’s cheese and caramelised onion on sun-blushed tomato bread. EGG MAYONNAISE
A classic combination, made with free-range eggs and cress on wholemeal bread.
SCONES Freshly baked for you throughout the day SULTANA SCONE
Made to a deliciously buttery recipe and filled with plump sultanas. YORKSHIRE LAVENDER SCONE
Delicately flavoured with Wolds Way Lavender, grown in North Yorkshire.
PÂTISSERIE GRAND CRU CHOCOLATE FINANCIER
A moist, chocolate sponge made using Grand Cru Swiss dark chocolate, topped with a rich chocolate butter cream. FRESH BERRY MERINGUE
Delicate meringue filled with whipped fresh cream and mixed berries, finished with a white chocolate lattice. COFFEE RELIGIEUSE
A choux pastry bun filled with coffee crème Diplomat on a crisp sable biscuit, topped with a sweet choux pastry crisp.