Dinner Menu

Please note ALL our menus are SAMPLE menus and are subject to change

The Hotel is open for Dinner Monday - Sunday from 6pm - 9.30pm

2 Courses £25    3 Courses £30


Soup of the Day (v) (gf)

Pressed Pork Terrine  (ga)
sourdough toast, mulled apple and pear chutney

Salmon and Dill Roulade (gf)
beetroot creme fraiche, lemon dressed samphire

Smoked Breast of Pigeon (gf)
salt baked candy beets, brambles, sorrel 

Yorkshire Blue Cheese Mousse (v) (gf) 
confit radish, figs, pea shoots, walnut crumb


Pan-fried Yorkshire Fillet Steak (gf) (£7.50 supplement)
pommes puree, charred shallots, wild mushrooms, buttered spinach, red wine sauce

Roast Leg and Breast of Turkey (ga)
herb stuffing, bacon wrapped chipolata, roast potatoes,
oast gravy

Braised Feather Blade of Beef (gf)
horseradish mash, baby onions, pancetta,
red wine jus

Beetroot and Wensleydale Risotto (v) (gf)
beetroot, Wensleydale, rocket, aged balsamic vinegar

East Coast Beer-battered Haddock
mushy peas, tartare sauce, chips

Vegetable Suet Pudding (v)
braised leeks, chestnut cream

Roast Monkfish
curried mussel and vegetable broth,  oyster fritter

8oz Ribeye
(£5.50 supplement) 

steaks are served with confit tomatoes, mushrooms, rocket and hand-cut chips

Sauces to choose from  
Diane  ***  Peppercorn 

Sides £3.50 each

Seasonal Potatoes      Buttered Chantenay Carrots
Hand-cut Chips    Side Salad   Pommes Puree 


Baked Dark Chocolate Cheesecake (v)
forest fruit granola

Dark Chocolate Delice
blood orange

Espresso and Kahlua Parfait
pecan toffee

Lemon Possett (ga) (v)
brandy snap tuille, forest berries

Mascarpone Panna Cotta (gf)
spiced berries, brandy snaps

Selection of Ice Creams or Sorbets (v) (gf)
from Northern Bloc of Leeds


with oatcakes and home made chutney (gf)
A selection of four British Cheeses


served with home made truffles

choose from a wide range of speciality coffees and Ringtons speciality teas

(gf) Gluten free, (ga) Gluten free available, (v) Vegetarian

Should you require any information about our dishes, please ask a member of staff before ordering, who will be able to provide the relevant information.