House Speciality

Scottish Scallops £9.95
Pan Seared King Scallops with Chorizo, Sweetcorn Puree and fried Quail’s Egg

£8.95

Duck Confit, Ginger and Coriander Ravioli £6.95
with steamed Pak Choi and oriental Vegetable Broth

Seafood Terrine £7.75
with Tartare Crème Fraîche, Spring Onion and Feta Focaccia

Ham Hock £6.95
with Mustard and smoked cheese Potato Cake, poached Egg,
Rocket & Parsley Salad

Homemade Soups and Broths £5.65
Please ask for today’s choice

New Season Asparagus £6.95
with sunblush Tomato and Lemon Mayonnaise

Home Cured Gravadlax of Seatrout £5.00
with potted brown Shrimp, Melba Toast, Dill and Lime sour Cream

“Please see the board for today’s Specials”

We cannot guarantee any of our dishes are nut free, please speak to our Chef for assistance

Please note that the Restaurant is a Non-Smoking Area

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FROM THE GRILL

8oz Fillet Steak £19.50

10oz Sirloin Steak £16.95

Marinated Chicken Breast £14.50

All served with Hazlewood Butter, Roast Field Mushrooms
Vine Cherry Tomatoes and Hand Cut Chips

Tuna Steak £16.95

Served with Grilled Asparagus, New Potatoes
and Hollandaise Sauce

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SIDE ORDERS & SAUCES

Panaché of Green Vegetables Mashed Potatoes Hand Cut Chips Onion Rings
Rocket & Parmesan Salad
All £2.95

Pepper Sauce Diane Sauce Hollandaise Sauce Bearnaise Sauce
All £1.95

MAIN COURSES

House Speciality

Beef Wellington £23.95

This famous English dish created after Arthur Wellesley the first Duke of Wellington’s famous victory in the Battle of Waterloo in 1815, was the culmination of the Duke’s chef’s culinary talents who despaired of ever being able to satisfy a substantial appetite and the Duke’s normal indifference to food.
After being presented with this dish the Duke was so impressed he insisted that this beef dish be served at any dinner that he may be hosting.

Prime Fillet of Beef, Mushroom Duxelle, wrapped in lattice Puff Pastry
and served in a Rich Port Wine Sauce

This is a perfect partner…
Côte du Rhône Villages only £19.95

Pan Roasted New Season Lamb £17.50
Braised Lamb shoulder, crushed minted Peas and baby Carrots

Roast Sea Trout £17.25
with mild Horseradish Mash and Asparagus, Herb and Caper Brown Butter

Seared Chicken Breast £15.95
Stuffed with Pancetta Mousseline on Pea and garden herb Risotto
with Sage and Balsamic Dressing

Slow Braised Pork Belly £16.95
With pan seared King Scallops, Saffon Potato Puree, Apple and Tarragon Salsa

Grilled Sea Bream Fillet £16.95
with Crab and Basil crushed New Potatoes and Putanesca

Pan Seared Duck Breast £16.95
on Rosemary Dauphinoise, peppered Spring Cabbage, with Duck Confit
and Cherry Spring Roll

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Classic Combination

The Hazlewood ‘Black Forest Gateau’
Hot Chocolate Fondant, Sour Cherry Parfait, White Chocolate and Kirsch Mousse

£6.95

Rhubarb and Custard Trifle £6.50
served with a Gingerbread Man

Raspberry Bakewell Tart £6.50
with Marzipan and Amaretti Ice Cream, fresh Raspberry Coulis

Peanut Butter Parfait £6.50
with warm American Pancakes and Bananas in hot Toffee sauce

Lime Panna Cotta £6.50
with Strawberry and Black Pepper Compote, Pistachio Tuille

Yorkshire Cheese Board

Hawes Dairy Coverdale – mild and crumbly, from pasteurised cows’ milk
Hunters House Bronnie – hand made artisan Goats’ cheese from Middleton on Tees
Shepherds Purse Yorkshire Blue – made by Julie Bell in Thirsk
Yorkshire Tasty – hard pressed with a medium strong flavour
Hunters House Brie – made with unpasteurised cows’ milk from the Dexter herd only

served with Quince Cheese, Celery, Grapes, Biscuits & Fruit Cake

3 cheeses £6.95
4 cheeses £7.95
5 cheeses £8.95

Coffee

Coffee and Petits Fours £2.75