Friday, September 11th, 2020

Set Menu

Set menu served everyday 12-2 and 5.30-6.45pm Monday-Saturday

2 courses £13.95, 3 courses 16.95

Starters

Homemade soup of the day with a warm bread roll (v)

Creamy garlic wild mushrooms on toasted ciabatta (v)

Garlic and chilli whitebait with mixed leaves (g.f.)

Chorizo and sweetcorn fritters with mint raita (g.f.)

(gluten free bread available as a substitute) 

Mains
Pan fried chicken supreme with dauphinoise potatoes, honey roast carrots and rich rosemary (g.f.)

Chargrilled bacon chop with spring onion and cheddar mash, seasonal greens and pineapple relish (g.f.)

King prawn and courgette linguini with a tomato, chilli and garlic sauce

Breaded Whitby scampi served with hand cut chips and dressed salad

Sunblush tomato and mozzarella risotto with dressed rocket (v)(g.f.)

Desserts (a la carte £5.75)

Sticky toffee pudding with toffee sauce and vanilla ice cream (g.f.)

Dark chocolate and mint brownie, with peppermint cream and chocolate sauce

Coconut pannacotta with a mango and coconut compote (g.f.)

Classic Bakewell tart with crème anglaise

Selection of ice creams

Wellington heifer cheese selection £7.95 (or £2.50 surplus on set menu)

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A La Carte Menu

Friday, September 11th, 2020

A La Carte Menu

A la Carte menu served everyday 12-2 and 5.30-9.00(9.30 Saturday, 7 Sunday)

Starters

Homemade soup of the day with a warm bread roll £5.25 (v)

Smoked mackerel pate with toasted sourdough and pea shoots £7.95

Twice baked goat’s cheese and spinach souffle with tomato relish £7.95 (v)

Chicken liver pate, apple chutney and toasted sour dough £7.95

(Gluten free bread available on request with starters)

Sharing plates

Whole baked Camembert served with cured meats, olives, gherkins, sun-dried tomatoes, warm ciabatta and apple chutney £14.95

Tapas board, warm ciabatta served with goat’s cheese, olive oil and balsamic vinegar, chorizo and Parma ham, olives, gherkins and sundried tomatoes £13.95

Seafood platter, mini prawn cocktail, breaded king prawns, smoked mackerel pate, smoked salmon, breaded whitebait and sweet chilli sauce £14.95 (sf)

Mains

28 day hung 8oz Yorkshire rump steak (Rib-eye steak £3 surplus) served with field mushroom, roasted tomato, green beans and skinny fries (pepper or blue cheese sauce £2.50) £18.95 (gf)

Pan fried chicken supreme with dauphinoise potatoes, honey roast carrots and rich rosemary jus £12.95 (g.f.)

Slow braised lamb shoulder with creamy mash, honey roasted carrots and red wine jus £17.95 (g.f.)

Crispy pan fried salmon supreme with crushed new potatoes, seasonal greens and Bearnaise sauce £15.95 (g.f.)

Pan roast venison haunch, with dauphinoise potatoes, braised red cabbage and red wine jus £17.95 (g.f.)

Ricotta, pea and pesto linguini with pea shoot salad £12.95 (v)

Heifer Classics

Pan fried lamb’s liver with crispy pancetta, mashed potato, seasonal braised red cabbage and red wine gravy £14.95 (g.f.)

Steak and Guinness suet pastry pudding with mustard mash, seasonal vegetables and red wine gravy £13.95

Beer battered fresh east coast haddock and hand cut chips, with minted garden peas and tartar sauce £12.95

Yorkshire steak burger with char grilled back bacon and blue cheese, served in a toasted bun with tomato relish, hand cut chips and side salad £12.95

Luxury fish pie – Salmon, haddock and king prawns in a cream sauce topped with mash potato and cheese, served with seasonal greens £13.95 (g.f.)

Side Orders – £2.50
Hand cut chips, French fries, Mixed salad, Seasonal Vegetables, New potatoes

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