Menu

Evening Menu

Starters
Bread with Hummus, olives, oil and balsamic. 4.50
Confit of rabbit spring rolls, thai slaw.  5.95
Goats cheese and beetroot salad, glazed grapes and port dressing. 5.50
Smoked fish platter.)Smoked mackerel, smoked salmon, sweet cured herring, anchovies with horseradish cream)    6.95
Deep fried whitebait with lemon and remoulade sauce  6.50
Soup from mirror. 5.25
Chicken liver and orange pate, homemade chutney and toasted brioche 6.00
Wensleydale blue cheese gratinated field mushroom. 5.95
Warm salad of duck livers, black pudding, lardons of bacon, cos lettuce, croutons and dijon mustard dressing.  6.75

Main Courses

Medallions of pork with cumin, coriander & ginger,  cooked with apricots, sherry and cream, with chicken broth rice.  14.95
Slow cooked Swaledale shank of lamb, lentil du pay, juniper jus, medley of seasonal vegetables  17.95
Dressed Crab Salad, minted new potatoes, mixed salad.  15.95
Individual short crust steak and ale pie, mashed potatoes, medley of seasonal vegetables. 13.50
Supreme of corn fed chicken ‘Coq au Vin’ with garlic mashed potatoes, brioche crouton  and medley of seasonal vegetables.  15.95
Mixed bean biriani, pilau rice, poppadom and chutney.  10.95
Salmon in filo with lime,ginger & garlic, hollandaise sauce and parmentier potatoes, samphire and leek.  13.95
10oz beer battered fillet of cod, with mushy peas, tartare sauce, bread and butter and chips   12.95
Goats red onion & tomato tartlet with seasonal salad & pesto dressing   9.95

Puddings  5.25

Sticky Toffee Pudding, Caramel sauce, jersey ice cream
Trio of Wensleydale ice creams, tuille biscuit
St Clements bread and butter pudding, crème fraiche
Raspberry Eton mess with passion fruit coulis
Treacle tart with honeycomb ice-cream
Belgium chocolate terrine with raspberry sorbet
Cheese & biscuits, selection of 4 local cheese    7.95