The Crow’s Nest Restaurant

The Crow’s Nest Restaurant is a real favourite amongst regular racegoers, and is the ultimate ‘dine and view’ experience.

All bookings must be made in advance as we cannot currently accept walk-ins on the day.

Children are welcome in the Crow's Nest Restaurant and receive a discount on the package price : - please contact the Racecourse Office to book child places.

We advise booking early as our Crow's Nest Restaurant is very popular and so is expected to sell-out quickly, especially on our busy Premier Racedays.

The ultimate ‘dine and view’ package

Crow's Nest Restaurant PackageBottom Tier

  • Trackside viewing table for the day
  • Hospitality admission badges & optional trackside car parking
  • Delicious Three course meal - 2022 Menu to follow
  • Waitress service with bar facility
  • Condensed racecard
  • Tote betting facility

 

 

 

Premier Meeting 

Regular Meeting

  Adults                                  £78.00 inc VAT per person 

  Children (11-17 yrs) £68.00 inc VAT per person 

  Children (4-10 yrs)    £39.00 inc VAT per person

  Adults                                   £75.00 inc VAT per person 

  Children (11-17 yrs)  £65.00 inc VAT per person

  Children (11-17 yrs)   £36.00 inc VAT per person

Upgrade your packageTop Tier View

You can upgrade your package by adding the following options to your booking in advance:

Cheese Board  

  • Three types of cheese

  • Dried fruit, grapes & celery

  • Homemade chutney

  • Cheese biscuits

PRICE : £10.50 inc vat per person

Afternoon Tea*  

  • Scones with fresh cream and preserves

  • Selection of tray bakes (Brownie, Millionaires' shortbread)

  • Mini taster pot

  • Freshly brewed Yorkshire tea or filter coffee

PRICE : £6.75 inc vat per person

* not available on the evening meeting

Crow's Nest Restaurant Menus
+

The Crow's Nest Restaurant has two menus that rotate throughout the season.

Menu 1

Garden pea and mint soup, crème fraiche (gf, v)   

Prawn cocktail, red pepper and cucumber served with brown bread and butter

Avocado and asparagus salad with Prosciutto ham, sour dough croutons, lemon oil dressing (df)

Spinach, artichoke and vine tomato filo tart with chive hollandaise sauce (v)

 

Served with Assorted breads

 

~~~~~~~~~~~~~~~~

Slow cooked blade of beef in Yorkshire ale with smoked bacon, pearl onions and field mushrooms (df)

Roast loin of pork with apple sauce and seasoning 

Corn-fed chicken breast with wild mushroom and garlic ballotine, cannellini bean, garden pea and sage broth (df)

Butternut squash and sage risotto, crispy leeks, oyster mushroom, hazelnut pesto (v) 

Main courses are served with fondant potato, confit carrot, cauliflower puree and tenderstem broccoli

 

Seafood deli platter:  A selection of fish and seafood; roasted tiger prawns, salmon, peppered flaked mackerel,

mini prawn cocktail and mixed seafood salad with Marie rose sauce and hot new potatoes

       

SIGNATURE DISH

Sea bass fillet with caponata and basil oil (gf)

served with fondant potato, tenderstem broccoli and confit carrot

        

~~~~~~~~~~~~~~~~

Zingy lemon tart, textures of raspberry (v)

Vanilla and blueberry baked cheesecake with balsamic strawberries (v)

Homemade ginger sponge with blood orange syrup and thick cream (v)

Chilled chocolate delice, salted butter caramel sauce and hazelnut praline (gf, v)

~~~~~~~~~~~~~~~~

Freshly brewed Coffee  or Yorkshire Tea

 

 

Menu 2 

Roast plum tomato and smoked paprika soup, basil oil (gf, df, v, vg)

Prawn cocktail, red pepper and cucumber served with brown bread and butter

Chicken and ham hock terrine with confit wild mushrooms, onion puree, balsamic and olive oil dressing (gf, df)

Roasted baby beets with vegan cream cheese mousse, mini spinach croquette, beetroot puree and micro herbs (gf, df, v, vg)

 

Served with assorted breads

 

~~~~~~~~~~~~~~~~

 

Braised pork belly roulade with confit shallots, apple and cider compote (gf, df)

Thyme roasted breast of chicken with crisp pancetta and a Madeira reduction (df)

Homemade steak & Theakston’s ale pie, oven baked with herb pastry topping, chunky chips and peas

Harissa baked cauliflower, wild rice stuffed pepper, slow roast vine tomatoes and minted dairy free yoghurt (df, v, vg)

Main courses are served with fondant potato, confit carrot, cauliflower puree and tenderstem broccoli

 

Seafood deli platter:  A selection of fish and seafood; roasted tiger prawns, salmon, peppered flaked mackerel,

mini prawn cocktail and mixed seafood salad with Marie rose sauce and hot new potatoes

               

~~~~~~~~~~~~~~~~

 

Traditional crème brulee and shortbread (v)

Warm chocolate chip and orange steamed pudding, dairy free ice cream, chocolate sauce (gf, df, v, vg)

Homemade ginger sponge with blood orange syrup and thick cream (v)

Rhubarb and custard bavarois, granola, apples, vanilla cream (v)

 

~~~~~~~~~~~~~~~~

Freshly brewed Coffee  or Yorkshire Tea

Food Allergens & Intolerances
+

Our caterers CGC Events have strict procedures in place for taking and preparing allergen orders, but you should be aware that allergenic ingredients are present on our premises and those of our suppliers.

Despite the significant efforts we go to, we cannot eliminate the risk of cross-contamination and therefore cannot guarantee that any of our dish and products are 100% free of allergens. If you have any queries about this statement, please speak to a member of staff

Please check the allergen information every time you visit our venue because we may have changed the recipe or the ingredients of one or more of our dishes and products.

Back to top