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: 12th – 20th May, 22nd – 30th Sept, 10th – 18th Nov, and 24th – 26th December 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
Tartare of wild North York Moors roe deer, truffled carrot juice, Hendersons relish mayonnaise £15
New season Yorkshire asparagus, beurre noisette hollandaise, toasted dark ryebread crumbs (v) £12
Hand dived Isle of Mull 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 cod, Whitby lobster sauce, confit fennel, mustard leaves, garlic mayonnaise £40
Roasted Thirkleby chicken, sage and onion stuffing, purple broccoli, Moorside mushrooms £38
Caramelised onion and cider rarebit tart, white asparagus sauce, Spring vegetables, hazelnuts (v) £34
PUDDINGS
Baked star anise custard, forced Yorkshire rhubarb, Goathland honey madeleine (v) £12
Hot chocolate tart, lemon thyme ice cream, blood orange (v)
CHEESE
Local cheeses, mulled fruit chutney, rowanberry honey, 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
£35 per person
BREAD COURSE
Moorland stottie with Hartlepool kipper butter, caramelised Summerfields cheese fondue
CHOICE OF MAIN COURSES
Wild moorland Roe deer faggots, creamed potatoes, onion broth
Or
North Sea fish pie, heritage tomato and brown shrimp salad
Or
Summerfields cheese soufflé, chicory leaves (v)
PUDDING
Spiced apple and blackberry crumble, ginger cake ice cream (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
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)