Bar Menu
Starters
Homemade Soup of the Day
Served with a warm Bread Roll
Homemade Chicken Liver Pâté
Served on a toasted Cruet with fine Onion Marmalade on a bed of leaves
Confit of Duck
Served with Crisp Leaves and a Honey and Five Spice Glaze
Hot Smoked Mackerel
Served on a bed of leaves and sharp Orange reduction
Dentdale Rarebit
Brochette topped with a Goat Cheese Fondant and Served with Homemade Kamikaze Chili jam
Prawn Platter
A classic Prawn Platter served with Marie Rose Sauce and brown bread and butter
Cheese Tart
Goats Cheese set in a filo tart case with Sun -Dried Tomatoes and Onion Marmalade served on a bed of Crisp Leaves with a Balsamic reduction
Main Meals
Smoked Salmon and Prawn Linguine
Bound in a Creamy Tomato and Basil Sauce
Pan-Roasted Salmon Steak
Served on Crushed New Potatoes and an Olive Oil Jus
Confit of Lamb Shoulder
Wrapped in Parma Ham, Served with Sauté Potatoes
Steak and Dent Beer Pie
Chicken Curry
Served with Rice and a Popperdoms and Mango Chutney
Creamy Mushroom Linguine
Mushrooms bound together in a rich white wine and cream sauce
Homemade Lasagna
Served with Chips and Salad
Local Westmoreland Sausages
Served on a bed of Mash, Topped with Onion Gravy
Mushroom Stroganoff
Button Mushrooms in a Creamy Stroganoff Sauce
Served with Rice
Vegetable Curry
Served with Rice and a Popperdoms and Mango Chutney
Pan fried Lambs Liver
Served with Mash and Onion Gravy
Mussels Mariniere
New Zealand Green Lip Mussels
Cooked in a rich white wine and garlic cream sauce
From the Char Grill
Gammon Steak
Served with Egg and Pineapple and Mixed Salad
8oz Rump Steak
8oz Sirloin Steak
14-16oz T-bone steak
All Char Grill dishes are served with Onion Rings, Mushrooms and Tomatoes
ALL MEALS ARE SERVED WITH NEW POTATOES OR CHIPS AND COME WITH SEASONAL VEGETABLES OF THE DAY UNLESS OTHERWISE STATE.
