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

SUMMER CALDO VERDE SOUP (C)

9

Chorizo and summer vegetables cooked in a chicken broth

WILD MUSHROOM AND ASPARAGUS MILLE FEUILLE (C/V)

9

Wild mushrooms and asparagus between layers of pastry, drizzled with a blue cheese dressing

CRISPY JAPANESE CHICKEN (GF)

10

Chicken breast pieces infused with a Japanese marinade and served with an Asian slaw

DEEP FRIED GOATS CHEESE (GF/V)

10

Bulls blood lettuce, honey roast walnuts, beetroot and raspberry dressing

WARM PIGEON SALAD (GF)

10

Pan fried pigeon breast on a bed of mixed leaf salad and served with a hazelnut vinaigrette

DUCK LIVER AND COGNAC PARFAIT (C)

11

Served with Roscoff onion jam and toasted brioche

SEARED CHILLI SQUID (GF)

11

Creamed corn, fresh lime and coriander

OMELETTE ARNOLD BENNETT (GF)

12

A classic omelette created at The Savoy in the 1930's after the author Arnold Bennett. Consisting of smoked haddock in a rich cheese sauce and glazed under the grill

CREAMY CHICKEN PIE

24

Chicken breast, honey roast ham and leeks, in a cream sauce, topped with a puff pastry lid with buttered greens. Please allow 30 minutes cooking time.

CALVES LIVER AND STREAKY BACON (GF)

23

With mashed potato, buttered greens, Sherry and Roscoff onion jus

RUMP OF LAMB (GF)

26

Dauphinoise potatoes and ratatouille with roast garlic and rosemary jus

SPATCHCOCK POUSSIN (C)

24

Charred on the grill and served with pak choi, soft noodles and a sweet and sour sauce. Contains small bones.

BEER BATTERED HADDOCK (GF)

17/20

Hand cut chips, ham hock mushy peas and tartare sauce

PAN FRIED POLLOCK (GF)

23

Seashore vegetables, clams in the shell and herb new potaoes

OVEN ROAST SALMON FILLET (GF)

24

Crushed herb new potatoes, baby fennel and a tomato vinaigrette

PAN ROAST HALIBUT (GF)

27

Peas “Bonne Femme”, new potatoes, gravadlax and dill cream (contains pork)

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.

COTE DE BOEUF (GF)

75

Served with caramelised shallots, Yorkshire blue cream OR Cognac butter, 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 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

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

BLUEBERRY AND LEMON CURD FOOL (GF)

9

Fresh blueberries and meringue shards

GLAZED PASSION FRUIT TART

9

Passion fruit sorbet

FROZEN ORANGE AND ESPRESSO MOUSSE GF)

9

Vanilla shortbread

BAKED VANILLA CHEESECAKE

9

Blackberries and black pepper honeycomb

TRIO OF FLAVOURED ICE CREAM (C)

8

Brandy snap basket

THE DUNKIRK CHEESE BOARD (C)

Full - 12, 3 Cheese - 9

Served with biscuits, fruit cake, celery and grapes

CHERRY BAKEWELL

10

A subtle drink in which the almond and cherry swap places in your palate, just like biting through the layers of the original cherry bakewell

SALTED CARAMEL MARTINI

10

A modern day sweet twist on the classic espresso martini mixing Baileys, salted caramel and coffee

LEMON CHEESECAKE

11

A wonderful take on this delicious dessert, creamy and tangy with fresh zesty lemon and vanilla vodka (contains egg white)

MUDSLIDE

11

A quintessential boozy milkshake consisting of vodka, Baileys, Kahlúa, cream and chocolate sauce

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