The Homestead Kitchen

Sample Menus

The Homestead Kitchen

Sample Menus

The Homestead Kitchen

Sample Menus

The Homestead Kitchen

Sample Menus

The Homestead Kitchen

Sample Menus

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:  23rd Sept – 1st Oct 2024, 4th – 12th Nov 2024, 3rd – 11th Feb 2025.

Wednesday to Saturday
Lunch 12 – 1.45pm
Dinner 6.30 – 8.15pm

 

APERITIFS

Elderflower spritz, Homestead elderflower liquor with English sparkling wine £15

Bax Botanics non-alcoholic buckthorn ‘negroni’ £8

Classic Negroni £11

STARTERS

Guinea fowl and ham hock terrine with tarragon, garden salad leaves, beetroot, pumpkin seed £12

Winslade cheese mousse, fresh peas and radish, hazelnuts, chicory leaves, bread crumbs (v) £14

Cured Glenarm organic salmon, Lindisfarne oyster emulsion, Vermentino wine pickles £14

SOMETHING EXTRA

Creel caught Scottish langoustine, red Thai curry bisque £12

MAIN COURSE

Hartlepool day boat halibut, garlic and parsley sauce, courgettes, minted Arran Pilot potatoes £35

Mount Grace farm Gloucester old spot pork belly and loin, celeriac tart, black pudding sauce  £34

Homestead gnocchi, English artichokes, shitake mushrooms, tomato water and basil sauce, (v) £32

PUDDINGS

Dark chocolate mousse, raspberry and garden rose (v) £11

Strawberry shortcake, Longley Farm vanilla cream cheese, iced garden strawberries (v) £11

CHEESE

Local cheeses, Isle of Wight tomato chutney, biscuits and crackers (v) £14

Please note, we don’t have a separate children’s menu, but are happy to offer smaller or simpler versions of our dishes.

12-3.15pm

Three courses £45

Please note this is only a sample menu, as we change our Sunday lunch menu every week

STARTERS

Whitby crab and Isle of Wight tomato soup

Guinea fowl and ham hock terrine, golden beetroot, Homestead honey salad cream, garden leaves

Maple glazed garden gem lettuce, Rosedale goats cheese, raspberries (v)

MAIN COURSE

Radford’s of Sleights roasted sirloin, slow cooked ox cheek, stock pot carrot, duck fat roasties, Yorkshire pudding, choucroute

Fillet of john dory, Jersey royal, glazed fresh peas with brown shrimps, garlic and parsley butter

Botton Summerfields cheese souffle, preserved truffle, chicory salad (v)

PUDDINGS AND CHEESE

Local cheeses, Isle of Wight tomato chutney, poppy seed crackers, oat biscuits (v)

Black cherry and dark chocolate butter biscuit, crème fraiche, candied almonds (v)

Lemon posset, caramelised blackcurrants, Goathland honey madeleine (v)