Restaurant Menu

Starters

(V) Grilled Goat’s Cheese & Beetroot – £9.00
Roasted red & golden beetroot, Goat’s Crowdie, preserved spiced orange,
topped with grilled goat’s cheese and a balsamic vinaigrette

(V*) French Onion Soup – £8.00
A French classic, topped with a cheesy crouton
*(Vegetarian option available)

Trio of Sea Trout – £9.00
Home cured slices, rillette, and keta caviar. Served in a Brik basket with pickled cucumber, wakame & Dijon crème fraîche

Pan Seared Scallops – £12.50
Served with Dubarry purée, spiced cauliflower florets, crispy prosciutto and dill & fennel breadcrumbs

Tartiflette – £8.50
A specialty of the French Alps; baked Fontina cheese over potatoes, onions and bacon

Boudin Noir £9.20
French style black pudding with cider jus, bacon lardons and apple

(V) Socca & a Provençal Salad – £8.00
A thin chickpea pancake, flavoured with rosemary; a recipe originating from Nice

Moules Marinières – Starter: £10.50 / Main (with chips): £17.50
Mussels in a cream & white wine sauce served with homemade bread

Main Courses 

Slow Cooked Yorkshire Lamb Shoulder – £23.50
Hand rolled and filled with persillade. Topped with a mustard & herb crumb, served with roast aubergine, a medley of Mediterranean vegetables and dauphinoise potatoes

Poulet Sauté Chasseur – £18.70
Locally reared chicken thigh, pan fried with mushrooms, onions, tomatoes, white wine and herbs, served with new potatoes

“Rosbif” – £18.90
Slow roasted beef cooked medium, with Provencal daube sauce of red wine, olives & orange, with roasted Mediterranean vegetables and dauphinoise potatoes

Herb Crusted Sea Trout with Moules Mouclade – £20.50
Scottish sea trout fillet with mussels in a lightly curried cream sauce, served with Tenderstem broccoli and new potatoes

Longhorn Rump Steak – £26.50
In red wine and truffle sauce with mushroom duxelle, cauliflower puree & dauphinoise potatoes

(V) Roasted Spiced Cauliflower Florets – £16.80
Coated in herbs and breadcrumbs with red pepper ketchup, red onion & gremolata

(V) Open Mushroom Galette – £17.70
A light, Brik pastry based galette, filled with mixed mushrooms, roasted red onions, goat’s crowdie and gremolata

Desserts 

(V) Crème Brulee – £7.50
With biscotti

(V) Double Chocolate Parfait – £7.50
Layers of dark & milk chocolate frozen parfait with caramelised hazelnuts and pistachios

(V) Blackberry & Almond Frangipan – £7.50
A miniature sponge, soaked in a light brandy syrup, served with vanilla ice cream

(V) Regional Cheese Board – 2 Cheeses: £7.50 / 4 Cheeses: £9.50
A selection of French cheeses; please ask your server for our selection

(V) Sticky Toffee Pudding – £7.50
Served with vanilla ice cream

(V) Yorvale Ice Cream or Sorbet £5.50
Please ask your server for our selection

Wine List (PDF)

Set Menu, Lunch & Sunday

Our set menu is available at all times except after 6.30pm Friday & Saturday

2 Courses – £23.50 / 3 Courses – £27.50

Starters

(V) Creamy Garlic Mushrooms with Pickled Girolles & Homemade Bread

Tartiflette – Baked Cheese over Potatoes, Onions & Bacon

Trio of Sea Trout – Cured, Rillette & Keta Caviar

French Onion Soup (Vegetarian Option Available)

Main Courses

(V) Roast Spiced Cauliflower Florets
Coated in herbs & breadcrumbs with red pepper ketchup, red onion and gremolata

Poulet Sauté Chasseur
Locally reared chicken thigh, pan fried with mushrooms, onions, tomatoes, white wine and herbs, served with new potatoes

“Rosbif” with Provençal Daube Sauce
Slow roasted beef cooked medium, with Provencal daube sauce of red wine, olives & orange, with roasted Mediterranean vegetables and dauphinoise potatoes

TRADITIONAL SUNDAY ROAST

Available Sundays until 9pm

Roast Beef – Roast Pork – Stuffed Chicken (limited) – Pulled Beef with Onion – Vegetarian Wellington
All served with roast potatoes, seasonal vegetables homemade Yorkshire pudding & gravy

Desserts

(V) Sticky Toffee Pudding
Vanilla ice cream

(V) Blackberry & Almond Frangipan
Vanilla ice cream

(V) Yorvale Ice Cream or Sorbet
Ask your server for our selection

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LUNCH MENU (Served 12-5pm)

(V) Vegetable Tagine – £9.50
With Couscous

Croque Monsieur – £8.50
Classic French Toasted Sandwich with Ham & Cheese

(V*) French Onion Soup – £8.00
*Vegetarian option available

Ciabatta Sandwiches

Mediterranean Vegetables and Goats Cheese Crowdie – £8.00
Fish Bites with Lemon Mayo – £8.50
Ham Hock with Onion Chutney – £8.50
Roast Beef with Horseradish Mayo – £9.00

Hand-Cut Chips £4.00

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CHILDREN’S MENU

Chicken Goujons, Chips & Peas – £6.00

Fish Bites, Chips & Peas – £6.00

(V) Pasta with Tomato Sauce & Grated Cheddar – £6.50

Sausages, Mash, Gravy & Peas – £6.00

Homemade Yorkshire Pudding with Pulled Beef and Onions & Gravy – £6.00

Sunday Only – Traditional Roast – £7.50
Roast Beef, Roast Pork, Stuffed Chicken (limited) or Vegetarian Wellington

In addition to this menu, certain dishes from the main menu can be served as half portions for half the price

Wine List (PDF)

Vegan Menu

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Starters:

Garlic & Herb Mushrooms
Homemade Bread

Socca and a Provençal Salad
Chickpea Pancake originating from Nice

Cherry Tomato Bruschetta

Mains:

Roasted Spiced Cauliflower
Florets with herbs & breadcrumbs with sauce vierge

Vegetable Tagine with Couscous
Casserole dish with vegetables, dried fruit & nuts

Provencal Vegetable Galette
With red pepper ketchup

Desserts: 

Yorvale Sorbet
Raspberry, Mandarin or Lemon

Dried Apricots poached in Sweet Wine
with Lemon Sorbet

Wine List (PDF)

Party Menu

3 Courses £35.00, 2 courses £30.00

Starters

Trio of Sea Trout
Home cured slices, rillette, and keta caviar. Served in a Brik basket with pickled cucumber, wakame & Dijon crème fraîche

(V) Grilled Goat’s Cheese & Beetroot
Roasted red & golden beetroot, Goat’s Crowdie, preserved spiced orange, topped with grilled goat’s cheese and a balsamic vinaigrette

Boudin Noir
French style black pudding with cider jus, bacon lardons and apple

Pan Fried Scallops
Served with Dubarry purée, spiced cauliflower florets, crispy prosciutto and dill & fennel breadcrumbs

Main Courses

Herb Crusted Sea Trout with Moules Mouclade
Scottish sea trout fillet with mussels in a lightly curried cream sauce, served with Tenderstem broccoli and new potatoes

Slow Cooked Yorkshire Lamb Shoulder
Hand rolled and filled with persillade. Topped with a mustard & herb crumb, served with roast aubergine, a medley of Mediterranean vegetables and dauphinoise potatoes

Cassoulet with Confit Duck Leg
A traditional bean, vegetable and pork casserole, topped with breadcrumbs and served with slow cooked duck leg

(V) Open Mushroom Galette
A light, Brik pastry based galette, filled with mixed mushrooms, roasted red onions, goat’s crowdie and gremolata

Slow Roasted Beef & Mushroom Duxelle with Red Wine & Truffle Sauce
Cooked medium with red wine and truffle sauce with mushroom duxelle, cauliflower puree & dauphinoise potatoes

Desserts

(V) Crème Brulee

(V) Blackberry and Almond Frangipan with Vanilla Ice cream

(V) Double Chocolate Parfait
Layers of dark & milk chocolate frozen parfait with caramelised hazelnuts and pistachios

(V) Regional Cheese Board
 A selection of 4 French cheeses

Wine List (PDF)

Bar Snack Menu

All bar snacks are available individually or as part of a buffet package

MEAT & FISH

DEEP FRIED WHITEBAIT & DIPS £4

YORKSHIRE PUDDING WITH PULLED BEEF £5.50

‘DIRTY FRIES’ – PULLED BEEF, CHEESE & FRESH CHILLI £5.50

MEATBALLS & TOMATO SAUCE £5

VEGETARIAN

‘NOT SO DIRTY’ FRIES £4.50

GARLIC BREAD £4 (+50P WTH CHEESE)

MARINATED BLACK OLIVES £3.50

CREAMY GARLIC MUSHROOMS & BREAD £4.50

YORKSHIRE PUDDING WITH VEGETABLE TAIGINE £5

Wine List (PDF)