A La Carte Menu

ARTISAN BREAD AND FLAVOURED BUTTERS (V)

3.5 p/p

MARINATED OLIVES (GF/V/VE)

4.5 p/p

SOUP OF THE DAY (C)

8

HOMEMADE YORKSHIRE PUDDING

8

With red wine onion gravy and a pot of piccalilli

BRETON FISH SOUP (C)

9

Our take on this classic fish soup, served with croutons, rouille and Gruyere

SEARED MACKEREL BRUSCETTA (C)

9

Pan fried mackerel fillet, served on toasted rustic baguette with tomato salsa and pesto mayonnaise

CRISPY JAPANESE CHICKEN (GF)

10

Chicken fillet pieces deep fried and served with Asian slaw, soy and sesame dipping sauce

SAUTEED MUSHROOMS (V/GF)

10

Served with wild garlic, truffle risotto and Gran Moravia shavings

EGGS ROYALE (C)

11

Smoked salmon from our very own smokehouse, a soft poached egg, wilted spinach and sorrel hollandaise on a toasted muffin

CHICKEN LIVER PARFAIT (C)

11

Roscoff onion jam and toasted brioche

FRAGRANT JUMBO PRAWNS (GF)

12

King prawns coated in a Japanese crumb, garlic mayonnaise and sweet chilli with a rocket and Gran Moravia salad

SEARED FILLET OF BEEF CARPACCIO (GF)

13

Bolster Moor fillet steak with fresh chilli, pickled ginger, radish and soy

CHICKEN FORESTIERE (C)

23

Wild and chestnut mushrooms cooked in a garlic, parsley, white wine cream sauce and served with fine herb pappardelle

PAN FRIED CALVES LIVER AND STREAKY BACON (GF)

23

With buttery mashed potato, red wine onion jus and a selection of seasonal vegetables

STEAK AND MUSHROOM PUFF PASTRY LID PIE

24

Tender chuck steak and chestnut mushrooms cooked in Timmy Taylors bitter, served with pickled red cabbage and ham hock mushy peas

LOCAL SPRING LAMB SERVED THREE WAYS (C)

26

Cannon, devilled kidneys and mini Shepherds pie, wilted spinach, a fondant potato, red currant and meaux mustard jus

BEER BATTERED HADDOCK (GF)

17/20

Hand cut chips, ham hock mushy peas and tartare sauce

NORWEGIAN FJORD SEA TROUT EN CROUTE

25

Bearnaise sauce, buttered new potatoes and tender stem broccoli

MADRAS BUTTER ROAST MONKFISH (C)

27

Marinated in spices and mixed herbs, pan fried with potted prawns, samphire, capers, lemon zest and mace croutons and served with buttered greens

PAN ROAST HALIBUT (GF)

29

Served on crushed new potatoes with brown shrimp and baby caper dill oil, creamed leeks and bacon

DRESSED WHITBY CRAB (C)

27

Garnished with boiled egg, served with lemon, garlic and parsley mayonnaise, warm new potatoes, salad and crusty bread

WHOLE LOBSTER (GF)

53/Half 38

Thermidor or garlic and parsley butter, hand cut chips or skinny fries with a dressed side salad

CUMIN PANEER JALFREZI (V/GF)

21

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

ROAST MEDITERRANEAN VEGETABLE AND MOZZARELLA PASTY (V)

22

San Marzano tomato and basil sauce, dressed rocket and Gran Moravia salad

VEGGIE BURGER (V)

22

Plant and pulse-based burger, char-grilled halloumi, roast red pepper and onion jam, served in a toasted bun, with salad garnish, battered gherkins and 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 SIRLOIN OF HIGHLAND BEEF (GF)

35

8oz FILLET (GF)

39

SAUCES AND ACCOMPANIMENTS

Peppercorn sauce (V/GF), Béarnaise (V/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 (V/GF)

5.5

Gran Moravia 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 (V)

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

LEMON AND CHERRY POSSET (V/GF)

9

Mini fruit meringue

PAIN AU CHOCOLAT AND ORANGE BUTTER PUDDING (V)

9

With pouring cream

CLASSIC BANOFFEE PIE (V)

9

Valrhona chocolate shavings

TRIO OF ICE CREAM (V/C)

9

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

THE BEE’S KNEES

11

A delicate gin martini with a sweet honey syrup, zesty lemon juice and house gin

RHUBARB AND CUSTARD MARTINI

11

A cocktail inspired by the well known childhood sweet. The tart rhubarb gin, with vanilla syrup and creamy advocaat for the classic taste of nostalgia

LEMON DRIZZLE MARTINI

11

A citrusy blend of fresh lemon, vanilla vodka and Limoncello. Both sweet and zesty, perfect for an after meal treat

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

ICE CREAM (V/GF)

4

Chocolate, strawberry or vanilla

CHOCOLATE BROWNIE (V/GF)

4

Vanilla ice cream