A La Carte Menu

Artisan Bread and Flavoured Butters

3.5 p/p

Marinated Olives (GF)

4.5 p/p

SOUP OF THE DAY (C)

8

HOMEMADE YORKSHIRE PUDDING

8

With oxtail, onion and red wine gravy

CULLEN SKINK (C)

9

Our take on a traditional soup from Cullen in Moray, Scotland; Smoked haddock, potatoes & onion in a cream broth

MUSHROOMS ON TOAST (C/V)

9

Wild and field mushrooms in a tarragon cream sauce, served on toasted bloomer

TWICE BAKED GOATS CHEESE SOUFFLE (GF/V)

10

Honey roast walnuts, beetroot and raspberry vinaigrette

ASIAN STYLE FISHCAKES (GF)

10

Made with a mix of salmon, tuna, prawns, monkfish and potato, lightly fragranced with chilli and coriander and served with a yuzu wasabi mayonnaise

RARE BREED BELLY PORK (GF)

10

Smoked cabbage, apple and mustard sauce

THE DUNKIRK PRAWN COCKTAIL (C)

11

Royal Greenland prawns, Tio Pepe Marie Rose sauce and buttered brown bread

DUCK LIVER AND COGNAC PARFAIT (C)

11

Served with Roscoff onion jam and toasted brioche

GAMBAS PIL PIL (GF)

12

King prawns pan fried in a pil pil oil, served with crusty bread

GAME PIE

24

A selection of game, with champ, braised red cabbage and Cumberland sauce. Please allow 30 minutes cooking time.

BRAISED OXTAIL (GF)

23

Autumnal vegetables and horseradish mashed potato

PAN FRIED CALVES LIVER (GF)

23

Streaky bacon, mashed potato, autumnal vegetables & shallot jus

RUMP OF LAMB (GF)

26

Herb lentils, dauphinoise potatoes and mint jus

BEER BATTERED HADDOCK (GF)

17/20

Hand cut chips, ham hock mushy peas and tartare sauce

SEAFOOD AU GRATIN (GF)

23

Smoked haddock, prawns and salmon topped with buttery mashed potato, served with wilted spinach and peas

TERIYAKI SALMON FILLET (GF)

24

Stir fry pak choi, beansprouts and noodles

PAN ROAST HALIBUT (GF)

27

Creamed leeks and crispy bacon with brown shrimp and baby caper dill oil, served with buttered new potatoes

DRESSED WHITBY CRAB (C)

27

Lemon, garlic and parsley mayonnaise, warm new potatoes, salad and crusty bread

WHOLE LOBSTER

53 /HALF - 38

Thermidor OR garlic parsley butter, hand cut chips OR skinny fries and dressed side salad (why not try half and half?)

BAKED AUBERGINE WITH SPINACH AND PECORINO CHEESE (V/C)

20

Oven baked aubergine with a dressed leaf salad and garlic ciapanini

CUMIN PANEER JALFREZI (V/GF)

21

Medium spiced curry, finished with fresh tomatoes served with fragrant basmati rice

VEGGIE BURGER (V)

22

Plant and pulse-based burger, char-grilled halloumi, roast red pepper and onion jam, served in a toasted bun, salad garnish and battered gherkins, hand cut chips OR skinny fries

HAND PRESSED PRIME STEAK BURGER (C)

23

Crispy bacon, American and Swiss cheese, chipotle and maple pickle served with a salad, hand cut chips OR skinny fries

CHATEAUBRIAND (GF)

80

Served with traditional garni and peppercorn sauce, hand-cut chips, and a salad garnish (serves two). Please allow 30 minutes cooking time.

All our steaks are 28-day aged from Bolster Moor Farmshop and are served with hand-cut chips, salad garnish, and a sauce/accompaniment of your choice:

5oz RUMP

23

10oz RUMP

30

8oz ANGUS SIRLOIN

35

8oz FILLET

39

Additional Sauce/Accompaniment

4

Peppercorn sauce (GF), Cognac butter (GF), Yorkshire blue cream (GF), Traditional Garni (GF) (Field mushroom, roast tomato, and onion rings)

SURF AND TURF

33

Add half a lobster to a steak of your choice. Lobster thermidor or garlic and parsley butter.

Hand Cut Chips (GF,V)

4.5

Skinny Fries (GF,V)

4.5

Posh Skinny Fries (GF,V)

5.5

Parmesan and truffle oil

Raclette Fries (GF)

6

Swiss cheese, chives & cornichons

Beer Battered Onion Rings (GF/V)

5

Cauliflower Cheese (V/GF)

5

Buttery Mashed Potato (GF/V)

4.5

Buttered New Potatoes (GF/V)

4.5

Seasonal Vegetables (GF/V)

4.5

House Side Salad (GF/V)

4.5

TRIO OF FLAVOURED ICE CREAM (C)

8

Brandy snap basket

WARM TREACLE TART

9

Vanilla Custard

CREME BRULEE (C)

9

Strawberry shortbread and berries

STICKY TOFFEE PUDDING (GF)

9

Toffee sauce, prune and Armagnac ice cream

CHOCOLATE AND GRIOTTINE CHERRY BROWNIE (GF)

9

Raspberry ripple ice cream

WELSH RAREBIT (C)

10

Served on toasted bloomer and grilled plum tomatoes

THE DUNKIRK CHEESE BOARD (C)

Full - 12, 3 Cheese - 9

Served with biscuits, fruit cake, celery and grapes

PUMPKIN SPICE MARTINI

10

A sweet and warming cocktail with Autumnal flavours of pumpkin, cinnamon and nutmeg with creamy Baileys and coffee

CHOCOLATE ORANGE

10

A deliciously zesty and indulgent concoction of milk chocolate and citrusy orange liqueur, finished with velvety cream

SPICED CARAMEL APPLE

10

An Autumnal inspired blend of crisp sweet apples, rich buttery caramel, with a warming blend of spiced rum

CINNAMON WHITE RUSSIAN

10

A Cosy twist on the classic white Russian, with a creamy texture and warm aromatic spices of cinnamon

SAUTERNES BORDEAUX (France)

50cl Bottle 40, 125ml Glass 10

A sweet French wine, some common flavour notes include honey & apricots

ELYSIUM BLACK MUSCAT (USA)

37.5cl bottle 40

A rose like aroma, Elysium in Greek mythology is heaven

ESSENSIA ORANGE MUSCAT (USA)

37.5cl bottle 40

With spicy orange, apricot and pear flavours and aromas

LBV PORT

75cl Bottle 45, 50ml Glass 4

10 YEAR TAWNY PORT

75cl Bottle 55, 50ml Glass 5

5oz Rump Steak (GF)

10

Served with hand cut chips OR skinny fries and garden peas OR salad

Battered Fish Goujons (GF)

8

Served with hand cut chips OR skinny fries and garden peas OR salad

Cheese Burger (C)

8

Served with hand cut chips OR skinny fries and garden peas OR salad

Sausage & Mash

8

Bolster Moor sausages, mashed potato, garden peas and onion gravy

Tagliatelle Pasta (V)

8

In a tomato sauce

Flavoured Ice Cream (V/GF)

4

Chocolate, strawberry or vanilla

Chocolate Brownie (V/GF)

4

Vanilla ice cream