A La Carte
To Start
Soup of the Day 4.00
Served with crème fraiche
Seafood Dumpling 6.50
Served in a spiced prawn nage with julienne vegetables
Cornish Crab and Salmon Tatar 6.75
Served in a martini glass with homemade guacamole Cress and rocket salad
With a saffron dressing and Melba toasts
Goats’ Cheese Panacotta 5.95
Served with toasted bruschetta Sundried tomato dressing and a peach, mint and ginger salsa
Calves Liver 6.50
Served on roasted artichoke, with a parsley gremolata with a sweet cherry jus and crisp pancetta
Pan-fried Pigeon Breast 5.95
Served on a toasted hazelnut, stilton and sorrel salad with a confit pear dressing
Chicken Liver Pate 6.50
Served with toasted bruschetta Baby onions and pickled aubergine chutney
To Follow
Roasted Pork Fillet 14.50
Cooked with a balsamic glaze, sautéed fresh broad beans
Served with a sherry cream sauce and confit apple
Trio of Lamb 18.95
Lamb cutlets, braised stuffed breast and pane of sweet breads Duo of potato & beetroot fondant, parsnip crisp and black berry jus
Escallops of Monkfish 18.50
Served on home smoked pressed pork belly with a pea puree, smoked paprika and chorizo sauce
Ballontine of Corn-fed Chicken 14.95
Stuffed with a fennel and truffle scented mouse Asparagus cream sauce,
Tempura asparagus and grilled fennel
Beef Fillet 19.95
Served with spring onion mash wrapped in savoy leaf Baby onions, smoked bacon café au lait sauce and crispy cavalo nero
Jumbo Rainbow Trout Fillet 16.50
Served on runner beans with a marjoram and lemon balm crust With a Dijon and basil roux sauce
Butternut Squash Risotto 11.50
Cooked with parmesan, fennel and chives Supplied from Mill Close Farm, Bedale; Awarded Deliciously Yorkshire Award 2009/2010
10oz Rib eye 19.95
With slow roasted tomatoes, flat mushrooms, hand cut chips and either
Peppercorn or béarnaise sauce
Delicious side orders all 3.00 each (Designed to be shared)
Garden peas & butter beans pancetta lardons, broccoli & red onion marmalade,
Baby carrots with orange & tarragon, fat chips/buttered new potatoes royals
To Finish
Summer Fruits Yoghurt 5.50
Served with a honey and pistachio yoghurt and summer fruits
Baked Dark Chocolate Cheesecake 6.00
Served with a cherry compote and a caramel sauce
Raspberry and Mint Crème Brulee 6.50
Served with pistachio tuille and summer fruits cappuccino
Steamed Syrup Sponge 5.50
Served with crème anglais and praline
4 Cheese Selections 7.95
Served with sweet shallot chutney, quince jelly, pickled apple and biscuits
Sunday Lunch
Served 12pm till 4pm
Or Until Roast Dinners Run Out
Cream of Mixed Vegetable Soup (v)
Chicken Liver Pate
Garlic Mushroom Bruschetta (v)
Mixed Seafood Gratin
Smoked Salmon Salad with Balsamic Cream
Roast Sirloin of Beef with Yorkshire Puddings, Onion Gravy & Roast Potatoes
Roast Leg of Lamb, Roast Potatoes, Yorkshires and Mint Scented Jus
Grilled Sea Bass Fillet served on a Tomato and Olive Salad with Pesto
Risotto of Butternut Squash, Feta and Spinach (v)
Cumberland Sausage Ring on Mash with Red Onion Gravy
All main courses served with a selection of vegetables
Children’s portion sizes available on the Roast Lunches
Eton Mess
Chocolate pot
House Crumble
Stilton and Brie Cheese Board
Three Courses £16.95, Two Courses £13.95, 1 Course £10.95
Tapas
Vegetarian Tapas & Light Bites
Garlic Bread (v) 2.75
Potatas bravas (v) 4.50
Marinated olives (v) 2.25
Devilled eggs (v) 3.95
Glazed goats cheese with grilled peaches and shallot (v) 4.50
Fricase of butternut squash, feta and toasted walnuts (v) 5.50
Garlic chilli mushrooms with parmesan shavings (v) 5.50
Grilled asparagus with manchego shavings and hollandaise (v) 5.75
Seafood Tapas
Plaice fillet with a citrus gremolata with salsa verde 6.75
Green lip mussels cooked in a salsa picquante sauce 6.25
Sweet chilli chargrilled squid with black rice and bagna cauda 5.50
King prawns marinated in tequila and basil served with jalapenos 6.50
Grilled butterfly sardines on an orange and olive salad with balsamic syrup 5.75
Pan fried cod goujons in a saffron butter with pancetta lardons and spinach 5.25
Meat Tapas
Lamb pencil fillets with pickled cucumber, chilli and mint yoghurt 6.50
Sautéed black pudding with chorizo, tomato, garlic and toasted almonds 5.25
Chicken mini fillets served with a walnut béchamel on wild rice and mixed bean 5.75
Spicy beef stew with toasted almonds 5.25
Boneless confit duck leg with poached pear and almonds 6.25
Spanish meatballs in a tomato and raison sauce 5.75
Parma ham and fried quail egg salad with cumin and tabasco dressing 5.25
Early Birds
2 COURSE £11.95
3 COURSES £14.95
BOTTLE OF BROKEN SHACKLE RED, WHTE OR ROSE £11.50
WHEN DINING MENU STRICTLY AVAILABE AS EXPLAINED BELOW
5pm till 6.45pm
Tuesday to Friday and all night Sunday
From 12th July
Starters
Soup of the day (v)
Mixed seafood gratin
Deep fried brie with Cumberland sauce (v)
Chicken liver pate with toasted bruschetta and chutney
Mains
Roast aubergine and buffalo mozzarella tian with tomato and basil sauce (v)
Chicken supreme on a bashed herb potato cake with a red pepper and fennel cream sauce
Lamb tangine with basmati rice
Sea bass fillet served on runner beans with cashew nut butter
Main courses served with selection of new potatoes and vegetables of the day
Desserts
House crumble with custard
Eton mess
Brie and Wensleydale cheese with chutney and biscuits