Upcoming events at The Black Swan

Laurent Perrier

Food & Drink Events

2014 is set to be an exciting year for Yorkshire with the world’s most prestigious cycling race passing through God’s own county. This year, we bring to you another fabulous selection of dining events showcasing all that is great about Yorkshire – the food, the people and the hospitality.

From fusion styled gourmet, to Italian wine pairings, all our menus are created using the finest locally sourced produce by Head Chef and Gastro Artist, Paul Peters.

We do hope that you will choose to join us for one or more of the events, and for those of you wishing to make an evening of it, we’re also delighted to offer guests attending one of our evening events a fantastic preferential rate of £129.00 per room, including full English breakfast, based on two people sharing a Classic room. Feature/Superior room supplements apply.

To book any of our events, please call us on 01439 770466.

Friday 9th May 2014, 7pm for 7:30pm.

£70.00 per person.

 

Drinks Reception of Laurent Perrier Brut NV

Oyster and Caviar Velouté

Grilled Mackerel

Courgette, Confit Egg Yolk, Baby Spinach, Champagne Vinegar

Laurent Perrier Ultra Brut NV

Ballotine of Chicken and Foie Gras

Grape, Ginger, Granola, Chervil

Laurent Perrier Vintage 2004

Pan Fried Scallop

Cauliflower Purée, Hazelnut, Samphire, Baby Leeks, Jerez Vinegar

Laurent Perrier Rose

Slow Roasted Veal

Vanilla, Peas, Broad Beans, Lobster Bisque

Laurent Perrier Grand Siecle Brut NV

Emphasis of Peach

Laurent Perrier Demi Sec NV

 

To Book: To book please call the hotel on 01439 770466. Pre-payment for the event will be required at the time of booking.

For those of you wishing to make an evening of it, we’re also delighted to offer guests attending the event a preferential rate of £129.00 per room, including full English breakfast, based on two people sharing a Classic room. Feature/Superior room supplements apply.

Guests are asked to arrive for 7pm, and dinner will be served at 7:30pm. Please note that slight variations to this menu may occur and guests will be seated at mixed tables for dinner.

Friday 6th June 2014, 7pm for 7:30pm.

£65.00 per person.

Created by Chef Paul Peters, the menu for our Seafood Dinner combines the fruits of our seas with international flavours. This menu has also been carefully paired with wines from around the world for a truly international taste.

Selection of Sushi and Sashimi

Miso Soup, Octopus, Prawn, Nori

Seared Scallop

Beetroot, Fennel Salad, Citrus Dressing

Picpoul de Pinet, Gerard Bertrand, Southern France 2012

Pan Fried Halibut

Smoked Potato, Bacon, Salsify, Salmon Roe, Chervil

Sauvignon Blanc, Chalten, Patagonia, Argentina 2009

Pan Fried Foie Gras, Seared Tuna and Consommé

Samphire, Black Olive

‘Gibele’ Zibbibo, Carlo Pellegrini, Sicily 2012

Lobster Risotto

Rosato de Toscana, Salta Grilli, Frescobaldi, Italy 2011

Sea Bass

Oyster, Watercress, Horseradish, Pearl Barley, Turnip, Giroles

Pinot Noir, Craggy Range, Martinborough, New Zealand 2010

Banana, Coconut, and Mango

Botrytis Semillon, Peter Lehmann, Australia 2012

 

To Book: To book please call the hotel on 01439 770466. Pre-payment for the event will be required at the time of booking.

For those of you wishing to make an evening of it, we’re also delighted to offer guests attending the event a preferential rate of £129.00 per room, including full English breakfast, based on two people sharing a Classic room. Feature/Superior room supplements apply.

Guests are asked to arrive for 7pm, and dinner will be served at 7:30pm. Please note that slight variations to this menu may occur and guests will be seated at mixed tables for dinner.

Saturday 5th July 2014, timings will be confirmed once it is announced what time the race will begin.

£20.00 per person.

Its official: the world’s greatest cycle race – the Tour de France – will start in the world’s greatest county on 5th July 2014, bringing millions of fans to the Yorkshire roadside to cheer on the champions of the sport. If you can’t make it to the race itself, the next best thing will be to watch stage one of the race on our huge outdoor screen. Tickets to the event will also include a glass of wine, cheese board and breads.

To Book: To book please call the hotel on 01439 770466. Pre-payment for the event will be required at the time of booking.

Sunday 6th July 2014, 1:30pm.

£45.00 per person.

Join us on men’s final day for an afternoon tea party with a difference. Your ticket to our Afternoon Tea party will give you access to the VIP area, a glass of champagne on arrival and afternoon tea, VIP seating to watch the men’s final on our large outdoor screen, followed later by champagne, strawberries and cream, and entertainment from our fabulous jazz band.

To Book: To book please call the hotel on 01439 770466. Pre-payment for the event will be required at the time of booking.

Sunday 20th July 2014, 1pm for 1:30pm.

£59.00 per adult, £29.00 per child (under 13), children under 3 – free.

Have you even wondered what it would be like to celebrate Christmas down-under? Well, who better to show us how to do this than our very own Australian born Head Chef, Paul Peters. Join us as Paul serves up a traditional Aussie Christmas complete with BBQ, crackers, hats and festive entertainment!

Menu includes:

  • Roast Turkey
  • Honey Roast Ham
  • Prawns
  • Calamari
  • Whole BBQ
  • Sea Bass
  • Oysters
  • Lobster
  • Asian Coleslaw
  • Rice Salad
  • Pasta Salad
  • Potato Salad
  • Fruit Platter
  • Pavlova
  • Ice Cream
  • Christmas Pudding

 

To Book: To book please call the hotel on 01439 770466. Pre-payment for the event will be required at the time of booking.

We’re also delighted to offer guests attending the event a preferential rate of £129.00 per room, including full English breakfast, based on two people sharing a Classic room. Feature/Superior room supplements apply.

Guests are asked to arrive for 1pm, and lunch will be served at 1:30pm. Please note that slight variations to this menu may occur and guests will be seated at mixed tables for lunch.

Friday 10th October 2014, 7pm for 7:30pm.

£65.00 per person.

Each carefully chosen wine has been complemented by a dish to infuse the flavours of the wine by Chef Paul Peters. This dinner includes six different types of wine, along with six courses.

Lobster Minestrone

Prosecco, Carpene Malvolti, Italy NV

Grilled Squid

Prawns, Salad of Tomato, White Wine and Oregano Dressing

Roero Arneis ‘Le Madri’, Michele Chiarlo, Piedmonte 2011

Potato Gnocchi

Fontina Cheese, Fresh Truffle, Chives, Roasted Shallot

Stoan Tramin, Alto Adige, 2012

Seared Scallop

Fennel and Blood Orange, Citrus Sauce

Sauvignon Blanc, Attems, Venezia Giulia, 2012

Lamb Rack and Loin

Provencal Vegetable, Basil and Courgette, Tomato Jus

Vigna la Prima Chianti Classico Reserva, Castello Vicchiomaggio, Tuscany 2009

Black Swan Tiramisu

Marsala Superio Carlo Pellegrino, Marsala, NV 

 

To Book: To book please call the hotel on 01439 770466. Pre-payment for the event will be required at the time of booking.

For those of you wishing to make an evening of it, we’re also delighted to offer guests attending the event a preferential rate of £129.00 per room, including full English breakfast, based on two people sharing a Classic room. Feature/Superior room supplements apply.

Guests are asked to arrive for 7pm, and dinner will be served at 7:30pm. Please note that slight variations to this menu may 0ccur and guests will be seated at mixed tables for dinner.

Thursday 27th November 2014, 7pm for 7:30pm.

£65.00 per person.

With our enviable position on the southern tip of the North York Moors, The Black Swan Hotel is located in the prime position for some of the best game shooting in the country. This dinner showcases the fantastic selection of game which is available on our doorstep.

Partridge

Veloute and Salad

Venison

Confit Haunch, Beetroot three ways, Bitter Chocolate, Pea Shoots

Viognier, Château de Campuget, Rhone Valley 2012

Wild Duck

Wild Mushrooms, Egg Yolk, Herb Butter, Chervil, Black Truffle

Rully Blanc 1er Cru Gresigny, Paul and Marie Jacqueson, Cote Challonaise 2011

Roasted Breast of Pheasant

Stuffed with its own Leg, Textures of Onion, Braising Juices

Corbieres, Gerard Bertrand, Southern France 2010

Hare, Stew

Encierra ‘Vineyard Reserva’, Colchagua Valley, Chile 2009

Pistachio, Cherry, Chocolate

Sauternes, Chateau de Suiduiraut 2010

Selection of Local Cheeses

Chutney, Celery, Grapes, Cheese Biscuits

Graham’s Late Bottled Vintage 2007

 

To Book: To book please call the hotel on 01439 770466. Pre-payment for the event will be required at the time of booking.

For those of you wishing to make an evening of it, we’re also delighted to offer guests attending the event a preferential rate of £129.00 per room, including full English breakfast, based on two people sharing a Classic room. Feature/Superior room supplements apply.

Guests are asked to arrive for 7pm, and dinner will be served at 7:30pm. Please note that slight variations to this menu may 0ccur and guests will be seated at mixed tables for dinner.

Thursday 18th December 2014, 7pm for 7:30pm.

£45.00 per person.

The perfect opportunity to soak up the Christmas atmosphere and get into the festive spirit! With lively entertainment from the ‘Swinging Santas’ – your ultimate jazzy Christmas band.

Smoked Chestnut Soup

Smoked Salmon Parfait

Gribiche Sauce, Petit Salad, Toasted Bread

Roasted Duck Breast

Spiced Red Cabbage, Celeriac, Vanilla Mash, Port Jus

Black Forest

Selection of Local Cheese

Chutney, Grapes, Celery, Cheese Biscuit

 

To Book: To book please call the hotel on 01439 770466. Pre-payment for the event will be required at the time of booking.

For those of you wishing to make an evening of it, we’re also delighted to offer guests attending the event a preferential rate of £129.00 per room, including full English breakfast, based on two people sharing a Classic room. Feature/Superior room supplements apply.

Guests are asked to arrive for 7pm, and dinner will be served at 7:30pm. Please note that slight variations to this menu may 0ccur and guests will be seated at mixed tables for dinner.