Restaurant Menu

Starters

(V) Beetroot & Goat’s Crowdie £9
Warm salad of roast beetroot, orange & hazelnuts

Trio of Sea Trout £9
Brik basket of home cured slices and rillette
with keta caviar, pickled cucumber, seaweed
& Dijon crème fraîche

Pan Fried Scallops £12.30
Served with a scallop roe croquette, pea & herb purée and a shard of prosciutto

Tartiflette £8.50
A specialty of the French Alps. Baked cheese over potatoes, onions & bacon

Ham Hock & Confit Egg Yolk £9.20
Pea Shoots, Dijon Creme Fraiche & croutes

(V) Socca and Provencal Salad £8
Chickpea Pancake flavoured with rosemary originating from Nice

Moules Marinière –
Starter £10.50, Main (with chips) £17
Mussels in White Wine Sauce with Homemade Bread

Main Courses 

Slow Cooked Lamb Shoulder £22.50
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

Longhorn Rump Steak £26
In red wine and truffle sauce with mushroom duxelle, celeriac puree & dauphinoise potatoes

Poulet Basquaise £18.50
Specialty of the Basque region. Pan fried chicken thighs with tomato, paprika and red peppers. Served with new potatoes

Fillet of Scottish Sea Trout £20
Topped with a herb crust and served with a tomato & herb butter emulsion, tenderstem broccoli & new potatoes

(V) Roasted Spiced Cauliflower Florets £16.50
Coated in herbs & breadcrumbs with red pepper ketchup, red onion & gremolata

(V) Twice Cooked Goat’s Cheese Souffle with Piperade £17.00
With a Basque stew of peppers & paprika, gremolata and goat’s crowdie

Desserts 

(V) Crème Brulee £7.50

(V) Chocolate & Passion Fruit Cup £7.50
White chocolate cup, dark chocolate mousse & passion fruit coulis

(v) Blackberry & Almond Frangipan £7.50
Vanilla Ice Cream

(V) Cheese Board –  £9.50
Wensleydale, Yorkshire Blue, Tunworth ‘Camembert’ & Kidderton Goats Cheese

(V) Sticky Toffee Pudding £7.50
Vanilla Ice Cream

(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 at all times except after 6.30pm Friday & Saturday

£23.50 for two courses,
£27.50 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

Brandade and Red Mullet – Sauce Vierge
Speciality of Nimes. Lightly salted cod and potato

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 – Roast Pork – Roast Chicken (limited)
Pulled Beef with Onion – Vegetarian Wellington

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

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LUNCH MENU (Served 12-5pm)

French Onion Soup £7

(V) Vegetable Tagine with Couscous £9

Croque Monsieur £8.50
Classic French Toasted Sandwich with Ham & Cheese

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

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CHILDREN’S MENU – All £6

Chicken Goujons, Chip & Peas 

Fish Goujons, Chips & Peas

(V) Penne Pasta with Tomatoes & Grated Cheddar

Sausages, Mash, Gravy & Peas

Homemade Yorkshire Pudding with Pulled Beef & Gravy

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

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

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

Wine List (PDF)

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

Wine List (PDF)

Party Menu

3 Courses £33.00, 2 courses £28.00
From October 1st –
3 Courses £35.00, 2 courses £30.00

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, pea puree & seasonal greens

 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, gremolata 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 & Passion Fruit Cup
White chocolate cup, dark chocolate mousse & passion fruit coulis

(V) Cheese Board
Wensleydale, Yorkshire Blue, Tunworth British ‘Camembert’ & Kidderton Ash Goats Cheese

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)