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
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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
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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)
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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
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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
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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)
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Freshly brewed Coffee or Yorkshire Tea
