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 red wine onion gravy and a pot of piccalilli

CHICKEN AND ROAST SWEETCORN SOUP (GF)

9

Classic Chinese chicken broth, ginger and spring onion finished with egg

CHICORY AND PEAR WALDORF SALAD (GF/V)

9

Served with caramelised pecan nuts and blue cheese dressing

SMOKED HADDOCK FISH CAKES (GF)

10

Served with caper butter sauce and watercress salad

GOATS CHEESE GALETTE (V)

10

Roast red peppers and onion marmalade, served with a mixed leaf and raspberry salad

CRISPY SALT AND SICHUAN PEPPER SQUID (GF)

11

Served with roast garlic and truffle mayo and fresh lime

ASIAN STYLE CRISPY DUCK AND VEGETABLE SPRING ROLL

11

Served with hoisin dipping sauce

WINTER MUSSELS (C)

11

Rope grown mussels in Pernod, garden bay and celery, finished with cream. Served with crusty bread

KING SCALLOPS (C)

12

With black pudding, cauliflower puree and serrano ham crisps

TRIO OF DUNKIRK OAK SMOKED SALMON (C)

12

Served seared, traditional and mousse. With cucumber salad and brown bread

THE DUNKIRK LAMB CURRY (C)

22

With our special blend of spices. Served with naan bread, jasmine rice and garnished with hard-boiled egg, red onion and fresh tomato (medium heat)

PAN FRIED CALVES LIVER (GF)

23

Streaky bacon, slow braised onion and colcannon mash, with a rich red wine and onion jus

POLLO ALLA CACCIATORA (GF)

23

Hunter’s chicken stew. Slow braised chicken cooked in chianti, garden bay, rosemary, olives and anchovies. Served with cannellini beans

JACOB’S LADDER, RED WINE BRAISED SHORT RIB OF BEEF (GF)

23

Served with star anise heritage carrots and horseradish mashed potatoes

MEAT AND POTATO TOP-CRUST PIE

24

With pickled red cabbage, ham hock mushy peas and hand cut chips. This dish may take 30 minutes to prepare.

PAN ROAST GRESSINGHAM DUCK BREAST (GF)

26

Served with pomme fondant, parsnip game crisps and mulled black berry jus

BEER BATTERED HADDOCK (GF)

17/20

Hand cut chips, ham hock mushy peas and tartare sauce

HONEY MUSTARD AND SOY MARINATED SALMON (GF)

24

With heritage courgette, vine tomatoes and herb crushed new potatoes

DRESSED WHITBY CRAB (C)

27

Garnish of lemon, garlic & parsley mayonnaise and boiled egg. With warm new potatoes, salad & 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?)

PAN ROAST DOVER SOLE (GF)

56

With beurre noisette, baby capers, wilted baby spinach, petit pois and sautéed new potatoes

CUMIN PANEER JALFREZI (V/GF)

21

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

CONFIT OF TOMATO AND AUBERGINE TARTE TATIN (V)

22

Served with pesto and green salad

VEGGIE BURGER (V/VE)

22

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

HAND PRESSED PRIME STEAK BURGER (C)

23

Burnt brisket ends, slow braised onions, blue cheese dressing and jalapenos 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 (GF)

23

10oz RUMP (GF)

30

10oz ANGUS SIRLOIN (GF)

35

8oz FILLET (GF)

39

SAUCES AND ACCOMPANIMENTS

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

ADDITIONAL SAUCES AND ACCOMPANIMENTS

4

SURF AND TURF

Add 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/V)

6

Swiss cheese, chives & cornichons

BEER BATTERED ONION RINGS (GF/V)

5

CAULIFLOWER CHEESE (V/GF)

5

CURRY SAUCE (C)

4

BUTTERY MASHED POTATOES (GF/V)

4.5

BUTTERED NEW POTATOES (GF/V)

4.5

SEASONAL VEGETABLES (GF/V)

4.5

HOUSE SIDE SALAD (GF/V)

4.5

ORANGE CREME BRULEE (V/C)

9

Served with shortbread biscuit

CHOCOLATE ALE CAKE (V)

9

Served with malt ice cream

WARM RASPBERRY BAKEWELL TART (V)

9

Served with raspberry ripple ice cream

BAKED CHEESECAKE (V)

9

Served with blueberry compote

TRIO OF FLAVOURED ICE CREAM (V/C)

8

Brandy snap basket

THE DUNKIRK CHEESE BOARD (C)

Full - 12, 3 Cheeses - 9

Served with biscuits, plum loaf, celery and grapes

TIRAMISU MARTINI

11

A creamy concoction inspired by the well loved Italian dessert. With coffee liqeur, sweet vanilla and rich cocoa.

AFTER EIGHT

11

An indulgent drink inspired by the classic mint chocolate treat. It blends cool crème de menthe with smooth vanilla vodka, deep brown cacao and a shot of freshly brewed espresso

MAPLE SOUR

11

A warm, cosy twist on a classic sour. With a blend of rich, oaky bourbon and citrus notes while real maple syrup adds a smooth, earthy sweetness. (Contains egg white)

JACK FROST

11

A vibrant tropical twist combining coconut rum, blue curaçao, and coconut cream for a lush, velvety base with striking frosty blue hue

SAUTERNES BORDEAUX (France)

50cl Bottle 40, 125ml Glass 10

A sweet French wine, with honey & apricot flovour notes

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