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: 3rd – 11th Feb 2025, 12-20 May 2025.
Wednesday to Saturday
Lunch 12 – 1.45pm
Dinner 6.30 – 8.15pm
APERITIFS
Kir Royale £15
Bax Botanics non-alcoholic buckthorn ‘negroni’ £8
Classic Negroni £11
STARTERS
Moorland game terrine, port wine jelly, mulled quince, bitter leaves £14
Brassica salad, caramelised cauliflower puree, pumpkin seeds, soy and maple glaze (v) £12
Hand dived XL king scallop, cullen skink sauce, white beans and leeks £20
SOMETHING EXTRA
Creel caught Scottish langoustine, red Thai curry bisque £12
MAIN COURSE
North Sea halibut, mussels a la mariniere, Jerusalem artichoke, cavolo nero, ratte potatoes £40
Thirkleby duck, glazed beetroot, roasted chicory, blackberry puree, lentils, port sauce £38
Crown prince pumpkin, walnut and blue cheese pie, cep sauce, pommes Anna potatoes (v) £34
PUDDINGS
Warm coconut milk and vanilla rice pudding, Whitby rum poached quince, ginger cake (v) £11
Dark chocolate mousse, Whitby sea salt caramelised pear puree, candied hazelnuts (v) £12
CHEESE
Local cheeses, organic fig 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.
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 12 – 1.45pm
£30 per person
CANAPE
Seasonal snack
BREAD COURSE
Moorland stottie with Hartlepool kipper butter
CHOICE OF MAIN COURSES
Ox cheek cottage pie, pickled red cabbage
Or
North Sea fish pie, brassica salad
Or
Summerfields cheese soufflé, chicory leaves (v)
PUDDING
Spiced apple and blackberry crumble, ginger cake ice cream (v)
PETIT FOURS
Handmade Whitby sea salt caramel truffles
Please note, all menus are subject to change
12-3.15pm
Three courses £45
Please note this is only a sample menu, as we change our Sunday lunch menu every week
STARTERS
Roasted chicken and garden vegetable broth, potato and herb dumplings
Oak smoked salmon, beetroot salad, dark rye soda bread, yoghurt, cucumber
Pear, walnut and blue cheese salad, red chicory leaves (v)
MAINS
Radford’s of Sleights roasted sirloin, slow cooked ox cheek, caramelised swede, beef fat roasties, Yorkshire pudding, organic greens
Hartlepool landed day boat halibut, mussels a la mariniere, celeriac puree, ratte potatoes
Beetroot, lentil and chestnut mushroom pie, caramelised cauliflower sauce, roast potatoes (v)
PUDDINGS AND CHEESE
Local cheese, mulled fruit chutney, poppy seed crackers, oat biscuits (v)
Vanilla and coconut milk rice pudding, new season organic clementines, Goathland honey madeleine
Spiced garden apple and blackberry crumble, ginger cake ice cream, custard (v)
Available Wednesday to Saturday Lunch & Dinner
Min 6 diners (max 28)
Advance Bookings Only
(you will need to call to make reservations 01947 896191 and we will require a pre order a few days before your booking)
Canapés on arrival
Moorland stottie with Hartlepool kipper butter
Starter
Spiced pumpkin ravioli, Yorkshire blue cheese, apple and celery (v)
Main course
Roasted Radford’s sirloin, sprouts and smoked bacon, fondant potato, Moorside mushrooms
Or
Beetroot and Moorside mushroom wellington, caramelised onion sauce, sprouts and chestnuts, fondant potato (v)
Pudding
Dark chocolate mousse, praline cream, candied hazelnuts, caramelised pear purée (v)
£65 per person