UPSTAIRS AT GREENS

Amuse bouche

Starters

Salad of heritage tomatoes with fresh mozzarela and a little chilled green gazpacho (v )

Whitby landed Queen Scallops grilled in the shell with parmesan, pesto and matured Sleights ham.

Green's famous creamy Whitby crab chowder with sweetcorn and white crab toasties

Venison, wild mushroom and truffle gourmet sausage with carrots, cabbage and caramelised red onions

1/2 Whitby lobster with a crisp caesar salad and our special dressing 

Main Courses

Carved Sirloin of Char-grilled Yorkshire Beef with a rocket and red onion salad, tomato, herb and green peppercorn salsa, blue Wensleydale rarebit and real chips

Saute of the finest of Green's seafood( halibut, turbot, king prawns, scallops and mussels) with a boulliabasse sauce, croutons and aioli

Fillets of the best Whitby turbot with a ragout of vegetables and truffled lobster and a little queen scallop skewer 

Thick fillet of Whitby halibut with fresh steamed mussels, broccoli puree, orange butter sauce and a king prawn and spring onion fritter

Summer risotto of broad beans, peas, pesto and parmesan with a marinated beetroot and creamed goats cheese salad (v)

Pre dessert

Desserts

White chocolate artic roll with a little hot chocolate and red chilli turkish delight 

 Trio of Seaside Desserts: Cinder Toffee cake, tutti frutti ice cream and a little toffee apple 

Greens summer pudding, fresh berries, clotted cream and raspberry sorbet

Treacle tart with a warm summer berry compote, vanilla ice cream 

Or a selection of fine cheeses from the trolley

TWO COURSES FOR 33.95       THREE COURSES FOR 40.95

Please, for the comfort of other guests, no mobile phones

DESSERTS

6.50

White chocolate artic roll with a little hot chocolate and red chill turkish delight 

Trio of Seaside Desserts: Cinder Toffee cake, tutti frutti ice cream, and a little toffee apple

Treacle Tart with double cream ice cream and warm summer fruit compote

Green's summer fruit pudding with fresh berries, clotted cream and raspberry sorbet

A selection of Fresh Fruit Sorbets or Ice Creams

5.50

Or take a look at our selection of fine cheeses

SUNDAY LUNCH

We are open all day on Sunday from 12.00pm for our traditional roast

and also our full menu

Roast of Rump of Prime Yorkshire Beef, stuffed loin of Yorkshire Pork or leg of

Ryedale Lamb, all served with roast potatoes, real Yorkshire puddings

and fresh seasonal vegetables

£10.95

MEAT & POULTRY

All our beef and lamb is selected from the farms below by Andrew Radford of  Radford’s Butchers, Sleights.

A dry hanging process of twenty one days minimum follows to give tenderness and flavour, ensuring top quality produce and complete traceability.

BEEF:- Mr Ron Stainthorpe Tofthouse Farm, West Barnby. Mr Roger Bowling, Haxby, Nr. York

Mr G D Nutt, Field House Farm, Thirtleby, Nr. Hull. Mr Peter Hill, Old Hall, Ugthorpe, Whitby

PORK:- All our pork is outdoor reared in Yorkshire 

LAMB:- Mr David Wilson, Crook Farm, Harome, Nr. Helmsley

Mr C R Fawcett, Kissthorn farm, Sand Hutton, Nr. York

POULTRY:- All Grain fed and barn reared in the Yorkshire wolds

GAME: All our game is shot by local guns on surrounding Whitby estates 

BISTRO MENU

Starters

A Crock of Homemade Soup (v) 4.75

Fresh Oysters 1.70 each

1/2  Whitby lobster with a crisp caesar salad and our special dressing10.25 

Moules Marineres: large bowl of fresh mussels cooked with white wine, garlic and cream 8.65

Whitby Queen Scallops: served in the shell with pesto, parmesan and matured Sleights ham 9.00

Venison, wild mushroom and truffle gourmet sausage with carrots, cabbage and caramelised red onions  7.95

Salad of heritage tomatoes, fresh mozzarela and a little chilled green gazpacho 7.50

Lighter Dishes

Moules Frites: large pan of Moules Marineres served with French fries and garlic mayonnaise 13.25

Summer risotto of broad beans, peas, pesto and parmesan with a marinated beetroot and creamed goats cheese salad(v) 11.25 

Caesar salad:- Crisp lettuce, croutons, Shaved parmesan and our special dressing  (v) 8.95 with a roasted chicken breast and bacon 13.95 

Fresh seafood risotto with pesto and parmesan tuille 13.65

Grill

Steak Frites: Selected prime Yorkshire reared beef.

 Char grilled sirloin served with French fries, horseradish aioli, tomato, red onion and truffle dressed salad 19.75

Mexican marinated rib eye (served as above) 16.75

Pepper sauce 2.10 King Prawns & garlic butter 3.65 Bearnaise 3.00 

Grilled breast of barn reared Yorkshire wold chicken with creamy garlic mushrooms, fries, tarragon mayonnaise and dressed leaves13.95

Green's rump steak burger with lettuce, red onion and tomato,Montery Jack cheese and French fries 13.25

Classic bistro dishes

Slow cooked belly of outdoor reared Yorkshire pork with apples, black pudding, mash, spiced cider reduction and homemade pork scratchings 15.95

Radfords thick Lincolnshire sausages, creamy mash and a rich onion gravy 9.50

Whitby smoked haddock, poached egg, whole grain mustard veloute, bubble and squeak 15.75

FOR TODAY'S CATCH AND GREEN'S SEAFOOD SPECIALITIES PLEASE SEE OUR BLACKBOARD

Side orders

French Fries & Mayonnaise 2.10

Buttered New Potatoes 2.10

Mixed seasonal vegetables 3.20  

Cherry Tomato, basil and olive salad 3.75

Daupinoise Potatoes 2.65

Extra Homemade Bread 1.50 per basket

Please, for the comfort of the other guests, no mobile phones.

TODAYS CATCH

CHEESE MENU

All our cheese is selected and carefully ripened for us by Cryer & Stott Cheese Mongers, Wakefield

Blue Wensleydale:  Made by the Hawes Creamery it was first introduced into Yorkshire after farmers had visited the Blue Stilton producing creameries in the Midlands hundreds of years earlier.

King Richard III Wensleydale: A cow's milk cheese handmade in the traditional farmhouse Wensleydale style, by Suzanne Strike of Newton-le-Willows, Bedale. A stones throw from Middleham, a favourite residence of Richard III.

Ribblesdale Smoked Superior: Ian Hill produces this wonderful cheese at Ashes Farm, in one of the bleakest and wettest Dales just above the River Ribble. This is a hard goat's cheese, with a mellow, rich flavour, but not as overpowering as some traditional goats cheeses.

Comte: The Comte Saint Antoine is probably one of the best Comte! It is a hard pressed cooked cheese coming from Jura region, It is matured between 10 - 14 months. Marcel Petite selects for us its wheels in one of the most artisan Jura Mountain Dairies Fruitieres.

Fort Saint Antoine is a fabulous ancient Military Postion, converted into an amazing ageing cave. It is within this fortress that Marcel Petite's secret is operating. All we know is that Marcel uses a cold ripening process as well as a delicate turning on various criteria such as humidity, bacteria ect..

Delice des Creamiers: The Delice des Cremiers is a typical vineyard cheese coming from a very well known region, ''The Burgundy''. A family run dairy that still use un-pasturised milk to produce quality cheeses. Crème fraiche is added in the curd during the manufacturing process. It is left to ripen during a three week period in humid cellars then an additional two weeks in a wooden box.

Farmhouse Roquefort: Roquefort Vieux Berger is simply the most traditional Roquefort. This artisan ewes milk cheese is made by the Combes Family. Roquefort Vieux Berger is mostly hand made, it has a rare creamy flavour. The Causses Mountain (South France) made with unpasturised ewes milk. It has matured between 4 - 5 months.

Cheddar Gorge: Made from unpasturised milk, traditionally made on the farm in the village of Cheddar.

Old Peculiar: The curds of this Swaledale cheese have been soaked in Theakstons Old Peculiar Ale, which is definitely evident! The Swaledale is made in Richmond, North Yorkshire by the artisan cheese maker  David Reed and has a moist, soft, delicious melting texture.

Choice of three 6.50     Choice of five 9.75

Grande assiette of all our select cheeses 15.50