Menus
French food, Party Menus and Sunday Lunch
“Traditional, classic, simple”
We use local suppliers to create contemporary a la carte dishes, traditional French dishes, and a great Sunday Roast. (see the set menu)
Our menu items are all made in-house, so we can accommodate alterations such as dairy free, gluten free etc. Please speak to your server on arrival who can discuss the options with you.
Walmgate ale house at home
To order a delivery, please visit Deliveroo, JustEat or UberEats.
Menu
Restaurant Menu
Starters
(V) Beetroot & Goat’s Crowdie £8.50
Warm salad of roast beetroot, orange & hazelnuts
Trio of Sea Trout £8.50
Brik basket of home cured slices and rillette with keta caviar, pickled
cucumber, seaweed & Dijon crème fraîche
Pan Fried Scallops £11.70
Served with a scallop roe croquette, pea & herb purée and a shard of prosciutto
Tartiflette £8.00
A specialty of the French Alps. Baked cheese over potatoes, onions & bacon
Ham Hock & Confit Egg Yolk £8.70
Pea Shoots, Dijon Creme Fraiche & croutes
(V) Socca and a Provencal Salad £7.50
Chickpea Pancake flavoured with rosemary originating from Nice
Moules Marinière – Starter £9.90, Main (With chips) £16.50
Mussels in White Wine Sauce with Homemade Bread
Main Courses
Poulet Basquaise £18.00
Specialty of the Basque region. Pan fried chicken thighs with
tomato, paprika and red peppers. Served with new potatoes
Slow Cooked Lamb Shoulder £21.50
Filled with persillade and topped with a mustard and herb crumb, served with pea puree, seasonal greens & dauphinoise potatoes
“Rosbif” – Slow Roasted Beef £18.50
Cooked medium, with Provencal daube sauce of red wine,
olives & orange with vegetables & dauphinoise potatoes
(V) Twice Cooked Goat’s Cheese Souffle with Piperade £17.00
With a Basque stew of peppers & paprika, gremolata and goat’s crowdie
Herb Crusted Fillet of Sea Trout £19.50
Tomato & herb butter emulsion with Tenderstem broccoli & new potatoes
(V) Roasted Spiced Cauliflower Florets £16.50
Coated in herbs & breadcrumbs with red pepper ketchup, red onion & gremolata
Longhorn Rump Steak £25.00
In red wine and truffle sauce with mushroom duxelle,
celeriac puree & dauphinoise potatoes
Desserts
(V) Creme Brulee £6.90
(V) Sticky Toffee Pudding £6.90
Vanilla Ice Cream
(V) Chocolate & Cherry Tart £6.90
Morello cherries & red berry sorbet
(v) Blackberry & Almond Frangipan £6.50
Vanilla Ice Cream
(V) Cheese Board – £8.90
Kit Calvert Wensleydale, Yorkshire Blue, Tunworth ‘Camembert’ & Kidderton Goats Cheese
(V) Yorvale Ice Cream or Sorbet £5
Please ask your server for our selection
Set Menu, Lunch & Sunday
Our set menu is available at all times except
after 6.30pm Friday & Saturday
£21.90 for two courses,
£24.90 for three courses.
Starters
(V) Creamy Garlic Mushrooms with Pickled Girolles &
Homemade Bread
Tartiflette
Baked Cheese, Potatoes, Bacon and Onions
Trio of Sea Trout – Cured, Rillette & Keta Caviar
(V) Socca – Chickpea Pancake & Provencal Salad
Main Courses
(V) Roast Spiced Cauliflower Florets
Coated in breadcrumbs & herbs with sauce vierge
Herb Crusted Fillet of Sea Trout
Tomato & herb butter emulsion with tenderstem broccoli & new potatoes
Poulet Basquaise
Specialty of the Basque Region. Pan fried chicken thighs with peppers, tomato & paprika. Served with new potatoes
“Rosbif” with Provencal Daube Sauce
Slow roasted beef & red wine sauce with gratin dauphinoise
Sunday Only – Traditional Roast
Roast Beef, Pulled Beef with Onion, Pork, Vegetarian Wellington or Chicken with Stuffing (limited)
All with Yorkshire Pudding, roast potatoes, seasonal vegetables & gravy
Desserts
(V) Sticky Toffee Pudding
With Vanilla Ice Cream
(V) Yorvale Ice Cream or Sorbet
Ask your server for our selection
(V) Blackberry & Almond Frangipan
LUNCH MENU (Served 12-5pm)
French Onion Soup £6.50
(V) Vegetable Tagine with Couscous £9.00
Croque Monsieur – Classic French Toasted Sandwich
with Ham & Cheese £8.50
Ciabatta Sandwiches
Mediterranean Vegetables and Goats Cheese Crowdie £8
Fish Goujons with Lemon Mayo £8.50
Ham Hock with Onion Chutney £8.50
Roast Beef with Horseradish Mayo £9.00
Hand-Cut Chips £4.00
CHILDREN’S MENU
Chicken Goujons, Chip & Peas £5.50
Fish Goujons, Chips & Peas £5.50
(V) Penne Pasta with Tomatoes & Grated Cheddar £5.50
Sausages, Mash, Gravy & Peas £5.50
Homemade Yorkshire
Pudding with Pulled Beef, Onions & Gravy £5.50
In addition to this menu, certain dishes from the main menu can be served as half portions for half the price
Vegan Menu
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Starters:
Garlic & Herb Mushrooms
Homemade Bread
Socca and a Provençal Salad
Chickpea Pancake originating from Nice
Cherry Tomato Bruschetta
Mains:
Roasted Spiced Cauliflower
Florets with herbs & breadcrumbs with sauce vierge
Vegetable Tagine with Couscous
Casserole dish with vegetables, dried fruit & nuts
Provencal Vegetable Galette
With red pepper ketchup
Desserts:
Yorvale Sorbet
Raspberry, Mandarin or Lemon
Dried Apricots poached in Sweet Wine
with Lemon Sorbet
2024 Christmas Menu
CHRISTMAS MENU – £35
INCLUDES CRACKERS AND BREAD
(available all throughout December and
by request, in early January)
STARTERS
(V) Creamy Garlic Mushrooms, garnished
with Pickled Girolle and Homemade Bread
Tartiflette – A speciality of the French Alps
(Baked Cheese over Potatoes, Onions & Bacon)
Seafood Gratin with Scallop, King Prawns, & Mussels
Home-Cured Sea Trout
with Beetroot, Wakame, & Crème Fraiche
MAINS
Stuffed Turkey Breast
with Roast Potatoes, Stuffing Bites, & Seasonal Vegetables
(V) Roasted Cauliflower Spiced Florets
coated in Herbs & Breadcrumbs with Red Pepper Ketchup
Salt Cod Brandade with Bream, Sauce Vierge
& Mediterranean Vegetables
Confit (Slow Cooked) Duck Leg
with Caramelised Apples
With Red Cabbage and Roast Potatoes
DESSERTS
(V) Chocolate Mousse with Orange & Cointreau Cream
(V) Christmas Pudding with Brandy Custard
(V) Sticky Toffee Pudding with Vanilla Ice Cream
(V) A Selection of Yorvale Ice-Cream
(V) Cheese Board with Crackers & Celery
Party Menu
Starters
Trio of Sea Trout
Brik basket of home cured slices and rillette with keta caviar, pickled cucumber, seaweed & Dijon crème fraiche
(V) Beetroot & Goat’s Crowdie
Salad of roast beetroot, orange & hazelnuts
Ham Hock & Confit Egg Yolk
Pea shoots, Dijon crème fraiche & croutes
Pan Fried Scallops
Served with a scallop roe croquette and pea & herb puree
Main Courses
Fillet of Scottish Sea Trout
Topped with a herb crust and served with a tomato & herb butter emulsion
with Tenderstem broccoli & new potatoes
Lamb Shoulder with Mustard & Herb Crumb
Filled with persillade, served with dauphinoise potatoes & Provençal vegetable timbale
Confit Duck Leg with Caramelised Apples
Red cabbage, Dijon crème fraiche & dauphinoise potatoes
(V) Twice Cooked Goat’s Cheese Souffle with Piperade
With a Basque stew of peppers & paprika, germolata and Crowdie cheese
Slow Roasted Beef & Mushroom Duxelle with Red Wine & Truffle Sauce
Cooked medium with mushroom duxelle, cavolo nero kale, celeriac puree & dauphinoise
potatoes
Desserts
(V) Crème Brulee
(V) Blackberry and Almond Frangipan with Vanilla Ice cream
(V) Chocolate & Cherry Tart with Morello cherries & red berry sorbet
(V) Cheese Board – Richard III Wensleydale, Yorkshire Blue,
Tunworth British ‘Camembert’ & Kidderton Ash Goats Cheese
3 Courses £33.00, 2 courses £28.00
From October 1st 3 Courses £35.00, 2 courses £30.00
Bar Snack Menu
All bar snacks are available individually or as part of a buffet package
MEAT & FISH
DEEP FRIED WHITEBAIT & DIPS £4
YORKSHIRE PUDDING WITH PULLED BEEF £5.50
‘DIRTY FRIES’ – PULLED BEEF, CHEESE & FRESH CHILLI £5.50
MEATBALLS & TOMATO SAUCE £5
VEGETARIAN
‘NOT SO DIRTY’ FRIES £4.50
GARLIC BREAD £4 (+50P WTH CHEESE)
MARINATED BLACK OLIVES £3.50
CREAMY GARLIC MUSHROOMS & BREAD £4.50
YORKSHIRE PUDDING WITH CHILLI BEANS £5