Christmas Menu

LUNCH £24, DINNER £28.50 - INCLUDES CRACKERS, BREAD & TEA OR COFFEE

*Please note, we are closed on Christmas Day & New Years Day

STARTERS

Butternut Squash Soup

With Chestnuts, Bacon and Crème Fraiche

(V) Baked Garlic Mushrooms topped with Filo and Herbs

Seafood Gratin with King Prawn, Mussels and Scallop

Home-cured Sea Trout with Beetroot & Vodka Crème Fraiche

MAINS

(V) Sweet Potato and Parsnip Gnocchi

With Spinach, Blue Cheese and Walnuts

Bream, Mullet & Herb Risotto & Roasted Cherry Tomatoes

Confit Duck Leg with Bacon and Green Cabbage

Filled Turkey Breast

With Stuffing Bites and Seasonal Vegetables

DESSERTS

(V) Chocolate Mousse with Cherry Compote & Amaretti Crumb

(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

Menu downloads: Wine List (PDF)

Restaurant Menu

Starters

(V) Twice Cooked Goats Cheese Soufflé £6.90 Chive Oil & Mushrooms

Trio of Cured Fish £7.80 Sea trout, Mackerel & Salmon ‘caviar’ with Soused Cucumber, Horseradish and Apple

Fish Quinelle with Shellfish Sauce £7.50 Light & delicate Pike dumpling - a speciality of Lyon

Chicken Liver Parfait & Duck Ham £7.20 Hazelnuts and Orange

(v) Pear & Blue Cheese Salad £6.70 Red Chicory & Walnuts

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

Moules Marinière - Starter £7.30, Main £13.50 Mussels in White Wine Sauce with Homemade Bread

Main Courses 

Chicken with Mushrooms & Dubarry Sauce £16.60  Pan fried with Mushroom Duxelle, Pickled Girole, Baby Leeks & New Potatoes

Lamb Shoulder with Mustard & Herb Crumb £18.50 Filled with Persillade, served with Gratin Dauphinoise & Provencial Vegetable Timbale

Confit Duck Leg with Chorizo £18.20 Trio of Cabbage, Sauteed Potatoes, Apple Gel & Dijon Crème Fraîche

(V) Aubergine Timbale & Provencal Vegetables £14.50 Pepper Relish, Grain Dauphinoise

Rump Steak, Red Wine Sauce & Gremolata £21.50 Sliced Longhorn Steak, Trio of Cabbage, Wild Mushrooms & Boulangère Potatoes

Bouillabaise - Monkfish, Red Mullet & Mussels £17.70

Our modern version - Fillets of Fish in a Rich Tomato Ragout with Vegetables, Pepper Rouille

Boeuf Bourguignon £16.20 Beef Casserole with Red Wine, Mushrooms & Bacon New Potatoes & Green Beans

Desserts 

 (V) Creme Brulee £5.95

(V) Chocolate Parfait with Spiced Fruits £5.95

(V) Sticky Toffee Pudding £5.50 Vanilla Ice Cream

(V) Vanilla Posset with Blackberry Compote £5.50 (v) Fruit Crumble with Custard £5.50

(V) Cheese Board -  £5.90

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

(V) Yorvale Ice Cream or Sorbet £3.95

Please ask your server for our selection

Menu downloads: Wine List (PDF)

Set Menu, Lunch & Children's Menu

Our set menu not available after 6.30pm Friday & Saturday £17.95 for two courses, £19.95 for three courses.

Starters

(V) Creamy Garlic & Tarragon 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 a provincial salad

Main Courses

(V) Roast Spiced Cauliflower with Gremolata Gratin of Fish with Seafood Soubise Homemade Bread

Cassoulet with Toulouse Sausage Confit Duck with a Sausage & Bean Casserole Yorkshire Pudding with Pulled Beef Roast Potatoes, Seasonal Veg & Gravy

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

Desserts

(V) Vanilla Posset with Blackberry Compote Amaretti Crumb (V) Sticky Toffee Pudding with Vanilla Ice Cream (V) Fruit Crumble with Custard

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

LUNCH MENU Add a portion of Chips or Seasonal Vegetables to your lunch for just £3!

Chicken Burger £7.50 Tomato, Lettuce & Bacon

Homemade Fishcakes £7.50 Chips, Salad & Lemon Mayo

Sausage & Mash £8.00 Onion Gravy & Peas

Toasted Open Sandwiches All served with Onion Marmalade & Salad

(v) Cheddar £5.00

(v) Garlic Mushroom & Cheddar £5.90

Ham Hock & Cheddar £6.50 Chips £3.50

CHILDREN'S MENU

Chicken Goujons, Chip & Peas £4.50

Fishcake, Chips & Peas £4.50

(V) Penne Pasta with Tomatoes & Grated Cheddar £4.50

Sausages, Mash, Gravy & Peas £4.50

Homemade Yorkshire Pudding with Pulled Beef & Gravy £4.50

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

Menu downloads: Wine List (PDF)

Takeaway

Starters

(v) Twice Cooked Goats Cheese Souffle £6

With Chive Oil & Mushrooms

(v) Creamy Garlic Mushrooms £6

With Homemade bread

Trio of Cured Fish £7.20

Sea Trout, Mackerel & Salmon 'caviar' with Soused Cucumber, Horseradish & Apple

Fish Quinelle with Shellfish Sauce £6.20

Light & delicate pike dumpling with Homemade Bread

Moules Marinière £6.50

Mussels in a Creamy White Wine Sauce with Garlic & Homemade Bread

Main Courses

Boeuf Bourguignon £12.50

Beef Casserole with Red Wine, Mushrooms & Bacon With New Potatoes & Green Beans

Chicken with a Veloute of Cucumber & Peas £16.50

Chicken Supreme, Creme Fraiche, Herbs & Shoots with New Potatoes

Lamb Shoulder £18.50

Mustard & Herb Crumb, Gratin Dauphinoise & Provencial Vegetable Timbale

(V) Piperade Basque £12.50

Tomato, Pepper & Onion Stew with Poached Eggs and Garlic Bread

Catalan Meatballs £12.50

Meatballs with Ham Hock, Tomato & Green Olives. Served with New Potatoes

Fish Ragout with Saffron & Mussels £14

Bream, Hake & Mullet in a White Wine Sauce with Vegetables & Homemade Bread

(GF) Confit Duck Leg with Bacon £16

Green Cabbage, Sauteed Potatoes, Apple Gel & Dijon Crème Fraiche

Yorkshire Pudding with Pulled Beef £12.50

With Roast Potatoes, Vegetables & Gravy

Sundays Only:

Traditional Roast £13 - Beef, Pork or Vegetarian Pie- With Yorkshire Pudding, Roast Potatoes & Seasonal Vegetables

Desserts

(v) Sticky Toffee Pudding £5

Served with Cream

Chocolate & Passionfruit Entremet £5

Vanilla Posset £5

With Cherry Posset & Amaretti Crumb

Menu downloads: Wine List (PDF)

£29.00 Party Menu

Starters

Trio of Cured Fish

Sea trout, Mackerel & Salmon ‘caviar’ with Soused Cucumber, Horseradish and Apple

(V) Twice Cooked Goats Cheese Soufflé

Chive Oil & Mushrooms

Chicken Liver Parfait & Duck Ham

Hazelnuts and Orange

Fish Quinelle with Shelfish Sauce

Light & Delicate Pike Dumpling - A Speciality of Lyon

Main Courses

Fish Ragout with Saffron & Mussels

Bream, Hake & Mullet in a White Wine Sauce with Homemade Bread

Lamb Shoulder

Mustard & Herb Crumb, Gratin Dauphinoise & Provencial Vegetable Timbale

Confit Duck Leg with Bacon

Green Cabbage, Boulangere Potatoes

Apple Gel & Dijon Crème Fraiche

(V) Cucumber and Pea Pavé, Sea Vegetables

Braised Gem Hearts, Whipped Feta,  New Potato Cakes

Rump Steak, Red Wine Sauce & Gremolata

Sliced Longhorn Rump Steak, Spinach, Mushrooms & Boulangere Potatoes

Desserts

(V) Crème Brûlée

(V) Vanilla Posset with Cherry Compote

Chocolate & Passionfruit Entremet

Layered Mousse Cake with Passionfruit

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

Menu downloads: Wine List (PDF)

£24.50 Party Menu

Starters

(v) Creamy Garlic Mushrooms

Homemade Bread

Game and Mushroom Ragout

Gratin Mustard & Cream

(v) Twice Cooked Goats Cheese Soufflé 

Chive Oil and Mushrooms

Duo of Cured Fish

Sea Trout and Mackerel, with Souses Cucumber, Horseradish & Apple

Main Courses

Gratin of Hake and Salmon

Homemade Bread

Chicken with a Cucumber & Pea Velouté

Chicken Supreme, Crème Fraiche, Herbs & Shoots with New Potatoes

Boeuf Bourguignon 

Beef Casserole with Red Wine, Mushrooms, Bacon, New Potatoes & Green Beans

(v) Pepper & Tomato Piperade

Poached Egg & Garlic Bread

Lamb Shoulder

Mustard & Herb Crumb,

Gratin Dauphinoise & Provencial Vegetable Timbale

Desserts

(V) Vanilla Posset with Cherry Compote

(v) Sticky Toffee Pudding

With Vanilla Ice Cream

(V) Yorvale Ice Cream or Sorbet

Please ask your server for our selection

Menu downloads: Wine List (PDF)