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.

***********************************************

Homestead moorland stottie, Hartlepool kipper butter, caramelised Botton cheese fondue

Brassica salad, roasted cauliflower puree, soy and maple glaze, roasted pumpkin seeds

North Sea cod poached in brown butter, pommes Anna, broccoli head and stem, hazelnuts, smoked eel sauce

Braised oxtail and squid, hashbrown, pickled broccoli stem

Salt aged fillet of beef, chestnut mushroom and truffle puree, garden spinach, garlic and thyme fondant potato, Yorkshire blue cheese

Baked star anise custard, new season forced Yorkshire rhubarb, warm madeleine

Local cheeses, spiced plum chutney, biscuits and crackers

**********************************************

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

CHOICE OF MAIN COURSE

Moorland reared saddleback pork belly, apple and sage sauce, creamed potatoes, seasonal vegetables

Or

North Sea fish pie, brassica salad, soy and maple glaze

Or

Summerfields cheese soufflé, chicory leaves (v)

PUDDING

Sticky toffee pudding, smoked sea salt caramel sauce, crème fraiche ice cream, candied walnuts (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)

View Our Wine List

View Our Drinks List