Carrot, ginger and orange soup (V)
Coriander foam, croutons
Ham hock, pork and black pudding turnover
Spinach, mulled cider, pease pudding
The Aldwark Arms crayfish cocktail
Herb mayonnaise, watercress and apple, toasted rye bread
Duck liver parfait
Mulled plum chutney, prune and walnut toast, chicken rilette
***
“Arms” roast turkey
Slow breast meat and 24 hour brown meat with sprout puree, Chestnut stuffing, pickled cranberries, “Whole Hog” chipolatas from Simon Wardby of Flawith and roast game gravy
Pot braised beef shin from Tom Clark at Alne
Roasted root vegetables, steak and mushroom pudding, mulled stout, Ale juices & watercress
Poached organic salmon
Braised gem lettuce, mussel, shrimp, sweet corn and parsley chowder,
Baby potatoes, radishes and spring onions
Caramelised shallot, parsnip and Lowna Dairy goat’s cheese parcel
Roast vegetables and chestnuts, crispy hen’s egg, mulled wine
and cranberry syrup
Main courses are served with crisp garlic and rosemary roast potatoes, braised red cabbage and sautéed brussel sprouts
***
Traditional Christmas pudding
Vanilla ice cream, brandy snap and Rémy Martin brandy sauce anglaise
Baked Yorkshire parkin
With spiced caramel, cinnamon ice cream and warm plum compôte
Dark chocolate tart
Satsuma sorbet, fudge jelly
Yorkshire blue cheese and Hawes Wensleydale
Fruit and tea loaf, oatcakes, chutney and celery
(Cheese is also available before or after dessert for the table at
£3.95 per person)
Cafetière of coffee or pot of tea with festive petit fours
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