Restaurant Menu

Starters

(V) Beetroot & Goat’s Crowdie £8

Salad of roast beetroot, toasted bulgur, orange & hazelnuts

Duo of Sea Trout £8.30

Brik basket of home cured slices and rillette with pickled
cucumber, seaweed & Dijon crème fraîche

Pan Fried Scallops £11.20

Pan fried with a scallop croquette on pea & herb purée

Tartiflette £8.00

Baked cheese over potatoes, onions & bacon

Ham Hock & Confit Egg Yolk £8.00

Pea Shoots, Dijon Creme Fraiche

(V) Socca and a Provencal Salad £8
Chickpea Pancake 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 £17.95

Speciality of the Basque region. Pan fried chicken thighs with
tomato, paprika and red peppers. Served with new potatoes

Lamb Shoulder with Mustard & Herb Crumb £21.50  

Filled with persillade, served with dauphinoise potatoes & provençal vegetable timbale

“Rosbif” – Slow Roasted Beef £18.50

Cooked medium, with Provencal daube sauce of red wine,
olives & orange with vegetables & dauphinoise potatoes

(V) Wild Mushroom Tart £17.00

Crispy brik basket of mushroom duxelle & seasonal
mushrooms with goat’s crowdie & gremolata

Herb Crusted Sea Trout with Moules Mouclade £19.50

Sea trout fillet with mussels in a lightly curried cream sauce,
served with tenderstem broccoli and new potatoes

(V) Roasted Spiced Cauliflower Florets £17.00

Coated in herbs & breadcrumbs with sauce vierge, 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 Mousse  £6.50

Morello Cherries, Amoretti Crumb & Chocolate Stones

(v) Blackberry & Almond Frangipan £6.50

Vanilla Ice Cream

(V) Cheese Board –  £8.90

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

(V) Yorvale Ice Cream or Sorbet £5

Please ask your server for our selection

Wine List (PDF)

Set Menu, Lunch & Sunday

Our set menu is AVAILABLE ON SUNDAYS

not available 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

Brik Basket of Cured Trout & Fish Rillette

(V) Socca – Chickpea Pancake & Provencal Salad

Main Courses

(V) Roast Spiced Cauliflower Florets
Coated in breadcrumbs & herbs with sauce vierge

Herb Crusted Sea Trout Mouclade
With mussels, new potatoes & tenderstem broccoli in a lightly curried
sauce

Poulet Basquaise
Pan fried chicken thighs with tomatoes, red peppers & new potatoes

Yorkshire Pudding with Pulled Beef

Roast Potatoes, Seasonal Veg & Gravy

Sunday Only – Traditional Roast

Roast Beef or Pork or Vegetarian Wellington

All with Yorkshire Pudding, roast potatoes, seasonal vegetables & gravy

Desserts

(V) Chocolate Mousse with Morello Cherries
Amaretti Crumb & Chocolate Stones

(V) Sticky Toffee Pudding
With Vanilla Ice Cream

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

(V) Blackberry 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 & Gravy £5.50

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

Wine List (PDF)

Christmas Menu 2023

 CHRISTMAS MENU 2023
3 Courses £33
INCLUDES CRACKERS AND BREAD
(available in December, including post Christmas and also available on request in January)

We offer our dairy free, gluten free & vegan menus to all Christmas parties on request

STARTERS

(V) Creamy Garlic Mushrooms 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, and Mussels

Home-Cured Salmon with Beetroot & Vodka Crème Fraiche

MAINS

(V) Roasted Cauliflower Spiced Florets
coated in herbs & breadcrumbs with Red Pepper Ketchup

Moroccan Style Sea Bass with Stuffed Aubergine and Couscous

Confit Duck Leg with Apples 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

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DEPOSITS

Any party of 15 or over diners between
Monday 4^th to Sunday 17th December will require a deposit of £10 per head.
We request final numbers & deposits two weeks prior to the date of your booking. We reserve the right to retain deposits if your numbers do change after this date.

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)

£33 Party Menu

Available January to November – During December please refer to our Christmas Menu

Starters

Duo of Fish – Sea Trout Rillette and Cured Salmon

Pickled cucumber and seaweed, Dijon crème fraiche

(V) Beetroot & Goat’s Crowdie

Salad of roast beetroot, toasted bulgur, orange & hazelnuts

Ham Hock & Confit Egg Yolk

Pea shoots, Dijon crème fraiche & croutes

Pan Fried Scallops

Served with a scallop croquette, butternut squash, bacon,

pumpkin seeds & fried sage

Main Courses

Bream & Samphire in Lemon Butter

Fillets on a bed of samphire, cherry tomatoes & 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

Confit Duck Leg with Cherry Glaze

Red cabbage, Dijon crème fraiche & dauphinoise potatoes

(V) Wild Mushroom Tart

Crispy brik basket of mushroom duxelle & seasonal

mushrooms with goat’s crowdie & germolata

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) Blackberry and Almond Frangipan with Vanilla Ice cream

(V) Sticky Toffee Pudding with Vanilla Ice Cream

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

Wine List (PDF)

£28 Party Menu

Available January to November – During December please refer to our Christmas Menu

Starters

(V) Socca & a Provençal Salad

Chickpea pancake originating from Nice

Boudin Noir

Black Pudding with apples & bacon

Duo of Fish – Sea Trout Rillete & Cured Salmon

Pickled cucumber and seaweed, Dijon crème fraiche

Main Courses

(V) Roasted Spiced Cauliflower Florets

Coated in herbs and breadcrumbs with sauce vierge

Herb Crusted Sea Trout with Moules Mouclade

Sea trout fillet with mussels in a lightly curried cream sauce,

served with tenderstem broccoli and new potatoes

Confit Duck Leg with Cherry Glaze

Red cabbage, Dijon crème fraiche & dauphinoise potatoes

“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 Morello Cherries and Amoretti Crumb

(V) Sticky Toffee Pudding

With Vanilla Ice Cream

(V) Yorvale Ice Cream or Sorbet

Please ask your server for our selection

(V) Blackberry & Almond Frangipan

Vanilla ice cream

Wine List (PDF)

Vegan Menu

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Starters:

Garlic & Herb Mushrooms

Homemade Bread

Socca and a Provençal Salad

Chickpea Pancake originating from Nice

Mains:

Roasted Spiced Cauliflower

Florets with herbs & breadcrumbs with sauce vierge

Vegetable Tagine with Couscous

Casserole dish with vegetables, dried fruit & nuts

Aubergine Timbale & Provençal Vegetables

New Potatoes

Desserts: 

Yorvale Sorbet

Raspberry, Mandarin or Lemon

Dried Apricots poached in Sweet Wine

with Lemon Sorbet

Wine List (PDF)

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

Wine List (PDF)