Sample Menus
Please note these are examples only and subject to change
The Homestead Kitchen team take 4 weeks off during the year, the next holidays are: 11th – 19th September, 6th – 14th November.
Wednesday to Saturday
Lunch 12 – 2pm
Dinner 6.30 – 8.30pm
APERITIFS
Goathland elderberry gin and tonic, sweet woodruff ice £9
Bax Botanicals non alcoholic sea buckthorn and blood orange tonic £8
STARTERS
French onion soup, Botton creamery Summerfield cheese rarebit £10
Spiced confit duck, soubise sauce, white radish, roasted hazelnuts £13
Torched smoked eel, golden beetroot, apple, yoghurt, lime oil £14
Spilman’s farm asparagus, village hen egg, garden nettle Grenobloise £13
MAIN COURSE
Roasted Thirkleby salt aged chicken breast, chicken leg sausage with sage, broad beans, fairy ring mushrooms, creamed potatoes, Marsala wine and black truffle sauce £36
North sea halibut, langoustine fritter, jersey royals, roasted bone sauce, samphire £38
Summerfield cheese twice baked souffle, black winter truffle, green salad £30
Braised oxtail tagliatelle, lovage, Yorkshire blue cheese, oyster leaf £30
PUDDINGS
Caramelised vanilla custard, Yorkshire strawberries, elderflower, shortbread £9
Homestead malteser, passion fruit sorbet, praline £9
CHEESE
Local cheeses, allotment rhubarb, poppy seed crackers £13
12-3.15pm
Two courses £35
Three courses £45
STARTERS
Celeriac soup, pickled black trompette mushrooms
Pigs head fritter, homestead brown sauce, fried cherry tree farm egg
Scottish organic salmon rillettes, green salad
MAIN COURSE
Roasted Radford’s sirloin of beef, St Helens farm organic vegetables, roast potatoes, Yorkshire pudding
Gratin of north sea cod and Shetland mussels, leeks and spinach, mornay sauce
Roscoff onion tarte tatin, morel mushrooms, truffle puree, roast potatoes.
PUDDINGS AND CHEESE
Botton Creamery Summerfield cheese, spiced tomato chutney, homestead crackers
Caramelised vanilla custard, Yorkshire rhubarb, Goathland honey madeleine
Sticky toffee pudding, crème fraiche ice cream, roasted walnuts
