Evening Menu – our last of the year

Here’s our last menu of 2014 (except Christmas of course), hope you like it!

There’s squashes, ducks, winter berries and proper comfort food like Smoked Haddock croquettes with dippy eggs.

Have a butcher’s…..


Ribblesdale tart – red onion marmalade, pea shoot salad (v)

Mackerel – fishcakes with buttered cucumber, citrus & black pepper salad

Butternut squash – lasagne style with feta cheese & garlic flatbread (v)

Chicken  –  pan fried livers on sourdough toast with gooseberry jam, pancetta and roast fig

Soup – two soups in one bowl, ask the staff for details

Pork – slow-cooked belly pork  with haggis, neeps and tatties

Haddock –  smoked in a potato croquette with a soft boiled egg & tomato chutney

All £17.00


Duck  –  breast with a squash purée, sweet potato fondant, baby leeks, spiced red cabbage

Dover sole – pan fried with samphire, clams and prawns

Lamb –  cutlets with a bubble and squeak rosti, & French beans

Stone bass –  filleted with baked aubergine, mushrooms, shallots & tomato

Chicken – pressed and breaded with dripping chips, bacon jam, creamed garlic mushrooms

Raby Castle venison – meatballs with thyme potatoes, grilled chicory & smoked garlic

Pollock – wrapped in cured ham with cherry tomatoes and mussels


Rib-eye steak – (£4.50 extra)

Surf and turf – Rump & garlic langoustine (£3.00 extra)

Thyme studded Sedgefield Camembert (£1.50 extra)

– all served with chips, onion rings, cherry tomato “fondue” & watercress


Pumpkin –  red lentil Wellington, toasted pumpkin seed, savoy cabbage, whipped Brinkburn goats cheese) (v)

Aubergine –  baked with mushrooms, shallots & tomato & sweet potato mash (v)



All £5.50

Sticky toffee pudding with Beckleberry’s vanilla ice cream & butterscotch

Rice pudding – deep fried in oats and sugar with caramel banana & banana ice cream

Chocolate – a rich tart with home-made basil shortbread

Bread and butter pudding – Autumn berries with proper custard

Figs – home-made roll, pear custard, sugared pears

Local cheeseboard –  Quince jelly, celery, hand-made biscuits (£2.00 extra)


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