Sunday Menu at The Pine Marten in Harrogate

with olive oil & balsamic vinegar, Nocellara olives and Netherend Farm salted butter (v)

with spiced tempura cauliflower, roasted cauliflower purée and micro coriander

topped with Devon crab crème fraîche, served with ciabatta

Lightly battered, with a soy, lime & ginger dip (v)

in a creamy garlic, white wine & leek sauce, topped with panko breadcrumbs, Gran Moravia cheese and toasted ciabatta

with preserved lemon aioli

with roasted pear, chopped hazelnuts, chicory, balsamic glaze and toasted ciabatta (v)

with a Greek-style salad, creamed goats' cheese, roasted chick peas and pomegranate molasses

with a spiced fruit & sloe gin chutney, served with rustic toast

Rich chocolate ganache, hazelnut, crisp wafer and vanilla ice cream, encased in a dark chocolate sphere, melted with hot white chocolate sauce. Excellente! (v)

Rum-soaked sponge, black cherries in Kirsch and whipped cream (v)

Vanilla cheesecake mousse, Demerera crumb and Herefordshire blackcurrants, encased in white chocolate and raspberry bark (v)

with Belgian chocolate sauce and Bourbon vanilla ice cream (v)

served with home-baked sultana & oatmeal biscuits (v)

Lemon mousse roulade rolled in raspberry sugar crunch, topped with vanilla ice cream and flamed meringue, served with fresh strawberries (v)

with Bourbon vanilla ice cream (v)

Home-baked chocolate brownie, white chocolate & blackcurrant cheesecake tower, Belgian chocolate & hazelnut mousse and a Bourbon vanilla ice cream cookie sandwich (v)