Northern Belle Spring Sample Menu - Brunch & Dinner

The Northern Belle prides itself on using the finest seasonal ingredients for their exquisite meals.

Classic British dishes with an innovative twist, crafted by Northern Belle's executive chef in a tiny yet perfectly formed kitchen.

The following menu is the current brunch and dinner menu that will accompany the day trips this spring.

BRUNCH

WELCOME DRINK

Sparkling Mimosa or Signature Bloody Mary

BAKERS BASKET

A lavish assortment of classic French viennoiseries -

Golden all-butter croissants, classic egg custard tart, and signature flowerpot breakfast muffins—complemented by handpicked seasonal fruit

STARTER

Peak District Honey & Toasted Granola

MAIN COURSE

London Cured Smoked Salmon & Whitby Crab - Warm buttered crumpet, tangy sauce gribiche, and confit tomato

or

Tate & Lyle Treacle-Cured Bacon - Soufflé potato and chive pancake, grilled king oyster mushroom, wilted spinach, confit tomato, and sauce gribiche

or

English Woodland & Wild Mushroom Croquette - Soufflé potato and chive pancake, wilted spinach, slow-roasted overnight tomato

DINNER

CHAMPAGNE RECEPTION

Chilled, hand-poured champagne & a selection of Canapes

Teriyaki Duck - Choux pastry, spiced apple gel

English Goat’s Cheese - Beetroot glaze, pickled golden beetroot

ROYAL SIBERIAN BAERII CAVIAR

STARTER

Soanes Chicken, Sage & Onion Terrine - Herb emulsion, pickled walnuts, plum compote, crispy chicken skin

or

English River Trout - Smoked yoghurt, apple, citrus & fennel salad, caper vierge

or

Compressed Watermelon - Feta, toasted pumpkin seeds, black onion tapenade, toasted ficelle (v)

_{All Served alongside, Miniature Artisan Loaf and Netherend Farm Butter}

MAIN COURSE

Hereford Fillet of Beef - Braised cheek, Guinness & onion pithivier, boulangère potato, Yukon carrots and turnips

_{An ideal companion to Zensa Primitivo 2022 – Italy}

or

Seared Scottish Halibut - Sauce Nantais, courgette, boulangère potato, nettle purée, fine beans

_{An ideal companion to La Forge Viognier 2023 – France}

or

Roasted Brassicas - Parsley tahini, pistachio, lettuce

DESSERT

White Chocolate Cheesecake Truffle Éclair - Port reduction, pickled pears, white chocolate abzorbit

or

Yorkshire Rhubarb & Clementine Parfait - Yuzu chocolate, berries, tea meringue

AWARD-WINNING CHEESEBOARD

Served with Yorkshire chutney, apple sage and cider jelly, water biscuits, fruit cake, and a glass of Port

Batch Clothbound Cheddar

Lilibet Blue

Baron Bigod

Sheffield Forge

TEA, COFFEE & PETITS FOURS

Fortnum & Mason Royal Blend Tea or Northern Belle Blend Coffee

An elegant medley of handmade petits fours—a final sweet treat to complete your journey