Menus

Yorkshire produce, Anglo-French food

“Traditional, classic, simple”

We use local suppliers to create modern and traditional recipes.

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 our menu for collection, either give us a call on 01904 629222 or use this Order Form

To order a delivery, please visit Deliveroo, JustEat or UberEats.

Restaurant Menu

Starters

(V) Twice Cooked Goats Cheese Soufflé £7.50

Slow roasted beetroot, hazelnuts & watercress

Duo of Mackerel – Cured & Smoked £7.80

Pickles & red pepper ketchup

Stuffed Sardines £7.80

Rolled & filled with pine nuts and raisins, served with an orange and fennel salad

Tartiflette – A speciality of the French Alps £6.50

Baked cheese over potatoes, onions & bacon

Merguez and Flatbread £7

A take on contemporary French street-food – spicy lamb & beef sausage with herbs, tomato, almonds & yoghurt

(V) Socca and a Provencal Salad £6.50
Chickpea Pancake originating from Nice

Moules Marinière – Starter £7.30, Main (With chips) £14.50
Mussels in White Wine Sauce with Homemade Bread

Main Courses 

Chicken with Mushrooms – Duxelle & Pickled Girolle £17.95

Pan Fried with cauliflower puree, baby leeks & new potatoes

Lamb Shoulder with Mustard & Herb Crumb £19.90     

Filled with persillade, served with dauphinoise potatoes

& provençal vegetable timbale

Confit Duck Leg with Lentil Salad £16.20

Traditional French slow cooked duck leg served with French beans and a cherry glaze

(V) Herb Risotto with Summer Vegetables £14.95

Served with stuffed tomatoes and a side portion on parmesan

Salt-fish Brandade with Red Mullet and Sauce Vierge £16.50

A speciality of Nîmes; brandade is mashed fish with potatoes, garlic & cream. Served with roasted aubergine, baby leeks & French tomato salsa

(V) Roasted Cauliflower £15.00

Spiced florets coated in herbs & breadcrumbs with sauce vierge

Rump Steak & Mushroom Duxelle with Red Wine & Truffle Sauce £23.95

Sliced longhorn steak with mushroom duxelle, cavolo nero kale, celeriac puree & dauphinoise potatoes

Bouillabaise – Monkfish, Red Mullet & Mussels £18.50

Fillets on a bed of samphire and courgette with a lemon & fennel butter. Served with new potatoes

“Rosbif” with Provençal Daube Sauce £17.50

Our slow roasted beef cooked medium with daube sauce –  red wine, olives & orange zest. Brik basket of roasted provencal vegetables and gratin dauphinoise

Desserts 

(V) Creme Brulee £6.50

(V) Sticky Toffee Pudding £6.90
Vanilla Ice Cream

(V) Chcocolate Mousse with Blackberry Compote £6.20

(v) Fruit Crumble with Custard £5.50

(V) Cheese Board –  £6.90

Richard  III Wensleydale, Yorkshire Blue, Tunworth Camembert & Kidderton Goats Cheese

(V) Yorvale Ice Cream or Sorbet £4.20

Please ask your server for our selection

Wine List (PDF)

Set Menu, Lunch & Children’s Menu

Our set menu is not available after
6.30pm Friday & Saturday
£19.50 for two courses,
£22.50 for three courses.

Starters

(V) Creamy Garlic Mushrooms
Homemade Bread

(V) Tartiflette (a dish from the French Alps)
Baked Cheese, Potatoes, Bacon and Onions

Duo of Mackerel – Cured and Smoked
with Pickles and Pepper Ketchup

(V) Socca (Chick Pea Pancakes from Nice)
with Salad

Main Courses

(V) Roast Spiced Cauliflower Florets
Breadcrumbs & Herbs

Salt-fish Brandade
with Red Mullet and Sauce Vierge
A speciality of Nîmes; brandade is mashed fish with potatoes, garlic & cream.
Served with roasted aubergine, baby leeks & French tomato salsa

Confit Duck Leg with Lentil Salad

Yorkshire Pudding with Pulled Beef
Roast Potatoes, Seasonal Veg & Gravy

SUNDAY ONLY – Traditional Roast
Beef, Pork or Vegetarian Wellington
All served with Yorkshire Pudding,
Roast Potatoes, & Seasonal Vegetables

Desserts

(V) Chocolate Mousse with Cherry Compote
Amaretti Crumb

(V) Sticky Toffee Pudding
With Vanilla Ice Cream

(V) Yorvale Ice Cream or Sorbet
Ask your server for our selection

(V) Fruit Crumble with Custard

LUNCH MENU

Homemade Fishcakes £7.50
Chips, Salad & Lemon Mayo

Sausage & Mash £8.00
with Gravy & Peas

Lunch Flatbreads
All served with Couscous & Mint Yoghurt

Merguez – A Spicy Lamb & Beef Sausage £8.00
(V) Vegetable Tagine £7.50
Spiced Chicken £9.00

Chips £3.50

CHILDREN’S MENU

Chicken Goujons, Chip & Peas £4.95

Fishcake, Chips & Peas £4.95

(V) Penne Pasta with Tomatoes & Grated Cheddar £4.95

Sausages, Mash, Gravy & Peas £4.95

Homemade Yorkshire
Pudding with Pulled Beef & Gravy £4.95

In addition to this menu, certain dishes from the main menu can be served as half portions for half the price

Wine List (PDF)

Takeaway

MEATBALLS £7.50
Homemade beef & pork meatballs with herbs & garlic & your choice of sauce
RED WINE & MUSHROOMS
CLASSIC TOMATO SAUCE
GARDEN VEG & GREMOLATA
RED ONIONS & HERBS

SAUSAGES £7.50
Meat or vegetarian sausages in your choice of sauce
RED WINE & MUSHROOM
CLASSIC GRAVY
GARDEN VEG & GREMOLATA
RED ONION & HERBS

TAGINES £9
North African casseroles with vegetables, dried fruits and nuts
CHICKEN CHERMOULA
MERGUEZ (Spiced lamb and beef sausage)
FISH CHERMOULA
VEGETABLE

YORKSHIRE PUDDINGS £7.50
Homemade Yorkshire Puddings with your choice of filling
PULLED BEEF & ONION
PULLED BEEF & MUSHROOM
(v) BEAN & MUSHROOM CHILLI
(v) BEAN & ONION CHILLI

MUSSELS £7.50
Freshly cooked mussels & sauce
WHITE WINE & CREAM
CIDER SAUCE
CLASSIC TOMATO SAUCE

Wine List (PDF)

Vegan Menu

We can make this available to any bookings on request, however this is a sample menu so may be adjusted.

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Starters

Garlic & Herb Mushrooms

Homemade Bread

Socca and a Provençal Salad

Chickpea Pancake originating from Nice

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Mains

Vegetable Tagine with Couscous –

Casserole dish with vegetables, dried fruit & nuts

Aubergine Timbale & Provençal Vegetables

New Potatoes

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Desserts

Yorvale Sorbet – 

Raspberry, Mandarin or Gin & Elderflower

Dried Apricots poached in Sweet Wine
with Elderflower Sorbet

Wine List (PDF)

£29.00 Party Menu

STARTERS

Duo of Mackerel – Cured & Smoked
Pickles & red pepper ketchup

(V) Twice Cooked Goats Cheese Soufflé
Slow roasted beetroot, hazelnuts & watercress

Merguez & Flatbread
A take on contemporary French street-food – a spicy lamb & beef sausage
with herbs, tomato, almonds & yoghurt

Stuffed Sardines
Rolled & stuffed with pine nuts & raisins, served with an orange & fennel salad

MAINS

(V) Roasted Cauliflower
Spiced florets coated in herbs and breadcrumbs, with sauce vierge

Bream & Samphire in Lemon Butter
Fillets on a bed of samphire and courgette, with a lemon and fennel butter. Served with new potatoes

Lamb Shoulder with Mustard & Herb Crumb
Filled with persillade, served with dauphinoise potatoes & Provençal vegetable timbale

Chicken with Mushroom Duxelle & Wild Mushrooms
Pan Fried with cauliflower puree, baby leeks & new potatoes

Rump Steak & Mushroom Duxelle with Red Wine & Truffle Sauce
Sliced longhorn steak with mushroom duxelle, cavolo nero kale, celeriac puree & dauphinoise potatoes

DESSERTS

(V) Crème Brulee

(V) Fruit Crumble with Custard

(V) Sticky Toffee Pudding with Vanilla Ice Cream

(V) Cheese Board – Richard III Wensleydale, Yorkshire Blue, Tunworth British Camembert & Kidderton Goats Cheese

Wine List (PDF)

£24.50 Party Menu

STARTERS

Merguez & Flatbread
A take on contemporary French street-food –
spicy lamb & beef sausage with herbs, tomato, almonds & yoghurt

(v) Socca & a Provençal Salad
Chickpea pancake originating from Nice

Tartiflette – A Speciality of the French Alps
Baked cheese over potatoes, onions & bacon

Duo of Mackerel – Cured & Smoked
Pickles & red pepper ketchup

MAINS

(V) Herb Risotto with Summer Vegetables

Salt-fish Brandade with Red Mullet & Sauce Vierge
A speciality of Nîmes; brandade is mashed fish with potatoes, garlic and cream. Served with roasted aubergine, baby leeks & French tomato salsa

Chicken with Mushrooms –
Duxelle & Pickled Girolle
Pan Fried with celeriac puree, baby leeks & new potatoes

Lamb Shoulder with Mustard & Herb Crumb
Filled with persillade, served with dauphinoise potatoes & Provençal vegetable timbale

“Rosbif” with Provençal Daube Sauce
Our slow roasted beef cooked medium with daube sauce – red wine, olives & orange zest. Served with provencal vegetables & gratin dauphinoise

DESSERTS

(V) Chocolate Mousse with Blackberry Compote

(v) Sticky Toffee Pudding
With Vanilla Ice Cream

(V) Yorvale Ice Cream or Sorbet
Please ask your server for our selection

Wine List (PDF)