Ainderby Steeple, Northallerton, North Yorkshire, DL7 9PU

Tel: 01609 775718

Set menu

Saturday, April 8th, 2017

Welly 20s

2 courses £13.95 or 3 course £16.95

Set menu Served Monday to Saturday, lunchtime 12 til 2, evening 5.30 til 7pm

Starters
Homemade soup of the day with a warm bread roll (v)
Creamy garlic mushrooms with grilled cheese ciabatta (v)
Smoked salmon and crayfish cocktail with brown bread and butter
Chicken liver pate with toasted ciabatta and fig chutney

Mains
Pan roasted chicken on bubble and squeak, with winter greens and a fig and red wine jus (g.f)
Trio of pork sausages with whole grain mustard mash, braised red cabbage and onion gravy
Seabass fillet with buttered new potatoes and a Fennel and caper salad (g.f.)
Breaded Whitby scampi served with hand cut chips, dressed salad and tartare sauce
Spring onion and cheddar cheese tart with Lyonnaise potatoes, rocket garnish and balsamic glaze (v)

Desserts (a la carte £5.25)
Sticky toffee pudding with toffee sauce and vanilla ice cream
Rich chocolate brownie with white chocolate ice cream and hot chocolate sauce
Rhubarb fool with cinnamon biscotti
Eve’s pudding with vanilla Ice cream
Lemon posset with homemade shortbread
Yorkshire cheese selection £7.25 (or £2 surplus on set menu)


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a la carte menu

Saturday, April 8th, 2017

February a la carte

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) (g.f. available)
Pan roast pigeon breast on a beetroot and ruby chard salad £7.95 (g.f.)
Field mushroom stuffed with a black pudding and bacon crumb topped with cheddar cheese £7.95
Garlic king prawns with toasted ciabatta £7.95(g.f. available)
Homemade chicken liver pate with fig chutney and toasted ciabatta £7.25(g.f. available)

Sharing plates
Whole baked Camembert served with cured meats, olives, gherkins, sundried tomatoes, toasted ciabatta and sweet fig chutney £12.95
Tapas board, toasted ciabatta, houmous, olive tapenade, chorizo and Parma ham, olives, gherkins and sundried tomatoes £11.95
Seafood platter, mini crayfish cocktail, smoked mackerel pate, smoked salmon, langoustines with lemon mayonnaise and wholemeal bread £12.95
Mains
28 day hung 8oz Yorkshire rump steak (Sirloin steak £3 surplus) served with field mushroom, balsamic vine tomatoes, green beans and skinny chips (pepper or blue cheese sauce £1.50) £16.95 (g.f.)
Oven roast chicken breast served on bubble and squeak, winter greens and a fig and red wine jus £11.95 (g.f)
Pan seared duck breast with thyme mash, winter greens and a Madeira jus £16.95
Pork fillet medallions cooked with a creamed mushroom, onions and sage sauce, mash potato and seasonal vegetables £13.95
King prawn, scallop, spinach and cherry tomato linguini with parmesan and a garlic croute £16.25
Garlic and mushroom linguini with parmesan and a garlic croute £11.95 (v)

Heifer Classics
Whole homemade steak and Guinness suet pastry pudding with wholegrain mustard mash, seasonal vegetables and red wine gravy £12.95
Pan fried calves liver with crispy bacon, fried onions, seasonal vegetables and rich Madeira Jus £14.95 (g.f.)
Beer battered fresh east coast haddock and hand cut chips, with crushed minted peas and tartar sauce £11.95
8oz Yorkshire steak burger with char grilled back bacon and Yorkshire blue cheese, served in a ciabatta bun, with hand cut chips and side salad £11.95
Luxury Fish pie – salmon, haddock and king prawns topped with creamy mash potato and cheese served with seasonal greens £12.95 (gf)

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