A La Carte Menu

ARTISAN BREAD AND FLAVOURED BUTTERS (V)

4 p/p

MARINATED OLIVES (V/VE)

4 p/p

SOUP OF THE DAY (V)

8

HOMEMADE YORKSHIRE PUDDING (VA)

9

With red wine onion gravy and a pot of piccalilli

CHICKEN LIVER AND FRENCH BEAN SALAD

10

Pan fried chicken livers and French beans with a shallot and white wine reduction, served on toasted sourdough

INDIAN SPICED MACKEREL FILLETS

11

Mackerel fillets marinated in yoghurt, Kashmiri spices and garlic, pan fried and served with lime wedges

CRISPY DUCK BAO BUN

11

Cucumber, spring onions and chilli salad, served with a hoisin sauce

GRILLED GOATS CHEESE SALAD (V)

11

Infused thyme goats cheese with beetroot and pecan salad, and a maple Meaux mustard dressing

MOROCCAN LAMB PARCELS

11

Spiced lamb mince, feta and couscous parcels with a cucumber, mint yoghurt and coriander salad

TATTIE SCONE WITH SEVERN AND WYE SMOKED SALMON

12

Beetroot, radish and fennel salad with horseradish and dill crème fraîche

THE DUNKIRK PRAWN COCKTAIL

13

Royal Greenland prawns, Tio Pepe Marie Rose sauce served with a mini cucumber sandwich

SEARED KING SCALLOPS

14

Crispy pancetta, black pudding served on creamy clapshot

CHICKEN AND LEEK PIE

26

Chicken breast and scrumpy braised leeks under a puff pastry lid, served with petit pois à la française

PAN FRIED CALVES LIVER AND STREAKY BACON

25

Bolster Moor liver with buttery mashed potato, red wine onion jus and seasonal vegetables

RUMP OF LOCAL LAMB

28

Pan roast lamb rump with garden mint and rocket salsa verde, tenderstem broccoli and buttered Jersey Royals

MARMALADE GLAZED DUCK BREAST

28

Roast sweet potatoes, puy lentils and spinach

PAN ROAST GUINEA FOWL BREAST

28

Lemon balm risotto and prosciutto, with a morel mushroom and guinea fowl jus

BEER BATTERED HADDOCK

19/22

Hand cut chips, ham hock mushy peas and tartare sauce

PAN FRIED WHOLE LEMON SOLE WITH PARSLEY SAUCE

27

Rainbow Swiss chard, roast lemon and buttered Jersey Royals

YORKSHIRE FISHCAKE

26

Natural smoked haddock, free-range boiled egg and capers coated in panko breadcrumbs served on wilted spinach, lemon hollandaise and pickled cucumber

PAN ROAST HALIBUT

31

English asparagus, Chardonnay steamed clams, petit pois and fine herbs, with olive oil mashed potato

DRESSED WHITBY CRAB

29

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

WHOLE LOBSTER

55/Half 40

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

CUMIN PANEER JALFREZI (V)

23

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

BLUE CHEESE AND WILD MUSHROOM PANCAKES (V)

24

Sauteed wild and chestnut mushrooms, with a tarragon cream, served au gratin with a truffled dressed leaf salad

VEGGIE BURGER (V)

24

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

QUATTRO FORMAGGI PRIME STEAK BURGER

25

Mozzarella, Red Leicester, cheddar and stilton, Salami Milano, tomato chutney, gherkins and onion rings served with a salad, hand cut chips or skinny fries

RARE BREED PORK TOMAHAWK

28

Black pudding, Granny Smiths, honey and white port jus, fine beans and hand cut chips

CHATEAUBRIAND

85

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

10oz SIRLOIN OF HIGHLAND BEEF

35

8oz FILLET

39

SAUCES AND ACCOMPANIMENTS

Peppercorn sauce, Diane (V), Yorkshire Blue cream (V), Traditional Garni (V) (Field mushroom, roast tomato, and onion rings)

ADDITIONAL SAUCES AND ACCOMPANIMENTS

4

SURF AND TURF

Add 35

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

HAND CUT CHIPS (V/VE)

5

SKINNY FRIES (V/VE)

5

POSH SKINNY FRIES (V)

6

Gran Moravia and truffle oil

RACLETTE FRIES (V)

6.5

Swiss cheese, chives & cornichons

CURRY SAUCE (V/VE)

4

BEER BATTERED ONION RINGS (V/VE)

5.5

BUTTERY MASHED POTATOES (V)

5

BUTTERED NEW POTATOES (V/VEA)

5

CAULIFLOWER CHEESE (V)

5.5

BUTTERED SEASONAL VEGETABLES (V/VEA)

5

HOUSE SIDE SALAD (V/VEA)

5

BAKED LEMON AND GINGER CHEESECAKE (V)

9.5

With summer berries

HOMEMADE PROFITEROLES (V)

9.5

Filled with fresh cream, salted caramel ice cream and sprinkled with toasted almonds

WARM FLOURLESS VALRHONA CHOCOLATE CAKE (V)

9.5

Served with clotted cream and fresh raspberries

TRIO OF ICE CREAM (V)

9

Brandy snap basket

THE DUNKIRK CHEESE BOARD (VA)

3 Cheeses - 10 / Full - 13

Served with biscuits, plum chutney, plum loaf, celery and grapes

PASSIONFRUIT FLOAT (V)

12

A modern and indulgent passionfruit martini with an icy sweet twist. Passionfruit, madagascan vanilla, vodka and passionfruit liqueur, with a scoop of creamy vanilla ice cream

AFFOGATO MARTINI (V)

12

A delicious Italian pairing of vanilla ice cream, rich espresso coffee, vodka and sweet coffee liqueur

RHUBARB AND CUSTARD MARTINI (V)

12

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

LEMON & BLOOD ORANGE MARTINI (V)

12

A citrusy blend of fresh lemon, blood orange gin and limoncello. Sweet, refreshing 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

12

Bolster Moor rump steak, hand cut chips or skinny fries and garden peas or salad

BATTERED FISH GOUJONS

10

Beer battered mini haddock fillets, hand cut chips or skinny fries and garden peas or salad

CHEESE BURGER

10

Bolster Moor steak burger on a brioche bun, Monteray Jack cheese slice, hand cut chips or skinny fries and garden peas or salad

SAUSAGE & MASH

10

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

PARPADELLE PASTA (V)

10

In a homemade tomato sauce

ICE CREAM (V)

6

Chocolate, strawberry or vanilla

CHOCOLATE BROWNIE (V)

6

Vanilla ice cream