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: 4th – 12th Nov 2024, 3rd – 11th Feb 2025.
Wednesday to Saturday
Lunch 12 – 1.45pm
Dinner 6.30 – 8.15pm
APERITIFS
Redcurrant spritz, Homestead redcurrant liquor with English sparkling wine £15
Bax Botanics non-alcoholic buckthorn ‘negroni’ £8
Classic Negroni £11
STARTERS
Cold Kirby saddleback pork terrine, Thornborough cider jelly, pickled garden onions £12
Brassica salad, caramelised cauliflower puree, toasted pumpkin seeds (v) £12
Cured Glenarm organic salmon, oyster mayonnaise, Vermentino wine pickles £14
SOMETHING EXTRA
Creel caught Scottish langoustine, red Thai curry bisque £12
MAIN COURSE
John dory, celeriac puree, razor clams, fresh sweetcorn, smoked bacon, lovage £42
Moorland partridge, bread sauce, potatoes, brassica, elderberries, mushrooms, Madeira £36
Crown prince pumpkin, walnut and blue cheese pie, cep sauce, pommes Anna potatoes £34
PUDDINGS
Fig leaf rice pudding, greengage plum compote, sticky ginger cake (v) £11
Cinnamon waffle, brown butter ice cream, toffee apple puree, blackberries, hazelnuts (v) £11
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.
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
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)