Sample Menus
Please note whilst we try to update our online menus when dishes change, they are subject to change
The Homestead Kitchen team take 4 weeks off during the year, the next holidays are: 11th – 19th May 2026, 21st – 30th September 2026, 9th – 17th Nov 2026
Wednesday to Saturday
Lunch – Reservations taken 12 – 1.45pm
Dinner – Reservations taken 6.30 – 8.45pm
APERITIFS
Rhubarb fizz – Homestead’s rhubarb liqueur with organic sparkling wine £16
Alcohol free Amalfi Spritz – refreshing, bitter, bubbles £10
Classic Negroni – made with Whitby gin £11
Lyre’s Alcohol Free ‘Negroni’ – bitter, orange, punchy £10
STARTERS
Braised oxtail and squid, fried Summerfields cheese and garden herb dumplings £15
Beetroots in our plum wine pickle, garden salad, local milk cottage cheese, celeriac glaze, walnuts (v) £12
Hand dived king scallop, cullen skink, parsley oil £24
MAIN COURSES
North Sea halibut, pommes Anna, globe artichoke, Whitby lobster sauce, broad beans and basil £38
Roasted lamb saddle, spiced lamb sausage, ratatouille puree, garden potatoes, fresh peas and mint £40
White asparagus tart, Summerfields cheese, hazelnuts, soubise cream, greenhouse leaves (v) £34
PUDDINGS
Whitby spiced rum baba, new season Yorkshire strawberries, elderflower, Chantilly (v) £15
Caramelised garden fig leaf custard, gooseberry and lavender compote, butter biscuit (v) £12
CHEESE
Local cheeses, spiced fruit chutney, biscuits and crackers (v) £16
Please note, we don’t have a separate children’s menu, but are happy to offer smaller or simpler versions of our dishes.
We are happy to offer a vegan / gluten free set menu with prior notice. For all other dietaries please check with us when booking.
Wednesday to Saturday
Lunch – reservations taken 12 – 1.45pm
Dinner – reservations taken 6.30 – 8.45pm
CHEF’S TASTING MENU
£95 pp
Whole table, unfortunately we cannot adjust for any dietary restrictions.
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Homestead moorland stottie, Hartlepool kipper butter, caramelised Botton cheese fondue
Beetroots in our plum wine pickle, garden salad, local milk cottage cheese, celeriac glaze, walnuts
Hand dived king scallop, cullen skink, parsley oil
North Sea halibut, pommes Anna, globe artichoke, Whitby lobster sauce, broad beans and basil
Roasted lamb saddle, spiced lamb sausage, ratatouille puree, Jersey royals, fresh peas and mint
Caramelised garden fig leaf custard, gooseberry and lavender compote, butter biscuit
Local cheeses, spiced fruit chutney, biscuits and crackers
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Please note that dishes and wines are always subject to change, this is an example menu.
Wednesday to Saturday
Lunch – reservations taken 12 – 1.45pm
SOUP & BREAD £10
Homestead’s garden soup.
Served with our homemade moorland stottie. (v)
SET LUNCH MENU
2 courses £35
3 courses £40
All served with our signature bread course of Homestead moorland stottie, Hartlepool kipper butter, caramelised Botton cheese fondue
STARTER
Homestead’s garden soup (v)
CHOICE OF MAIN COURSE
Moorland reared saddleback pork belly, apple and sage sauce, creamed potatoes, seasonal vegetables
Or
Hartlepool smoked haddock rarebit, Isle of Wight tomatoes, Jersey royals, garden salad
Or
Fried Summerfields cheese and garden herb dumplings, ratatouille velouté, garden leaf salad (v)
PUDDING
Yorkshire strawberries with garden rose, vanilla cream cheese, shortbread crumble, strawberry sorbet(v)
Please note, all menus are subject to change
12-3.15pm
Three courses £50
Please note this is only a sample menu, as we change our Sunday lunch menu every week
STARTERS
Jerusalem artichoke soup, sage and pickled onions (v)
Hartlepool smoked salmon, pickled beetroot puree, dill and cucumber, dark rye soda bread, horseradish crème fraiche
Thirkleby duck liver parfait on toast, damson ketchup, red chicory
MAINS
Roasted sirloin of Radford’s beef, stock pot carrot, organic vegetables, Yorkshire pudding, marinated mushrooms, beef fat roasties
North Sea cod, Shetland mussels mariniere, garden baked potato, organic vegetables
Garden pumpkin, walnut and blue cheese pie, salt and vinegar potatoes, organic vegetables (v)
PUDDINGS AND CHEESE
Local cheese, spiced tomato chutney, poppy seed crackers, oat biscuits (v)
Baked star anise custard, mulled quince, Goathland honey madeleine (v)
Brown butter treacle tart, lemon thyme ice cream, Pedro Ximenez custard (v)