| Amuse bouche |
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| Starters |
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| Wild Mushroom Linguini: Sauteed wild mushrooms tossed with linguini, finished with white truffle oil, pesto and parmesan(v) |
| Fresh sauteed seafood, with chilli, garlic, lemon and parsley |
| Whitby landed Queen Scallops grilled in the shell with parmesan, pesto and Parma ham |
| Smooth Chicken Liver Parfait with peach compote, vanilla syrup and Yorkshire Parkin “Melba toast” |
| Green’s prawn and Whitby crab cocktail, brown bread croutons, bloody mary seafood sauce |
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| Main Courses |
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| Carved Fillet of Char-grilled Yorkshire Beef with braised oxtail ‘cappuccino’, fillet steak hash brown, shallot confit and marrowbone jus· |
| Trio of Pork: - Slow braised belly, pork fillet and black pudding wrapped in Parma ham, Homemade spicy toulouse sausage, baby turnips and Madeira jus. |
| Fillets of Dover sole a la meuniere with tiger prawns, scallops and mussels, served with a citrus marinated new potato salad |
| Fillet of the finest halibut with spring greens, smoked bacon, tarragon cream and potato rosti |
| Risotto of Roasted Mediterranean Vegetables with courgette and basil fritters, rocket and tomato salad |
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| Pre dessert |
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| Desserts |
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| Classic bread & butter pudding with English custard |
| Yorkshire Rhubarb Trio:- rhubarb fool, rhubarb and custard crème brulee, rhubarb ripple ice-cream |
| Poached Tropical Fruits with shortbread, passion fruit crème patisserie and mango sorbet |
| Dark Chocolate Tart with iced hazelnut nougat with orange cream. |
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| Or a selection of fine cheeses from the trolley |
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| TWO COURSES FOR 33.95 THREE COURSES FOR 39.95 |
| Please, for the comfort of other guests, no mobile phones |
| All 6.50 |
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| Yorkshire Rhubarb Trio:- rhubarb fool, rhubarb and custard crème Brule, rhubarb ripple ice-cream |
| Classic bread and butter pudding with english custard |
| Dark Chocolate Tart with iced hazelnut nougat with orange cream |
| Poached Tropical Fruits with shortbread, passion fruit crème patisserie and mango sorbet |
| Selection of Fresh Fruit Sorbets or Ice Creams all at 5.50 |
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| Or a Selection of Fine Cheeses |
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| Dessert wines |
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|
50ml |
Btl |
| Chateau de la chartreuse |
2001 |
Sauternes |
France |
£2.00 |
£14.00 |
| Muscat blanc |
2005 |
Avondale Estate |
South Africa |
£2.50 |
£15.00 |
| Black noble |
|
De Bortoli |
Australia |
|
£25.00 |
| Chateau rieussec |
1999 |
1 er cru sauternes |
France |
£6.00 |
£90.00 |
| Chateau d’yquem |
1998 |
1 er cru sauternes |
France |
|
£120.00 |
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| All our fresh ground coffees are served with homemade Chocolates |
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| Fresh Ground Coffee |
£2.20 |
Espresso |
£2.20 |
|
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| Latte |
£2.60 |
Mocha |
£2.70 |
|
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| Cappuccino |
£2.50 |
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| Liquer Coffee |
£4.95 |
Liqueur Coffee |
£4.95 |
|
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| We are open all day on Sunday from 12.00pm for our traditional roast and also our full menu. | | | | Roast of Crompton Beef, stuffed loin of Yorkshire Pork or leg of Ryedale Lamb, all served with roast potatoes, real Yorkshire puddings and fresh seasonal vegetables | | | | £9.95 | | | | MEAT & POULTRY | | | | All our meat and poultry is reared in Yorkshire, sourced by good friend and award winning butcher Andrew Radford of Radford’s Butchers, Sleights, from the farms below, ensuring top quality produce and complete traceability. | | | | BEEF: | | Mr Ron Stainthorpe Tofthouse Farm, Barnby.George Marwood, Harome, Nr Helmsley | | John Gray & Oliver Barker, Brompton, Nr Scarborough. | | Mick Bulmer, Malton. Peter Newcombe, Nr Bedale. | | | | PORK: | | Handale Bank Farm, Liverton Nr Scaling Dam | | | | RYEDALE LAMB: | | Mr Andrew Kellett, Great Habton, Malton. | | Mr David Wilson, Harome, Nr Helmsley. | | Mr Colin Milburn, Scagglethorpe, Malton. | | | | POULTRY: | | All reared in Yorkshire at Pately Bridge, Nr Knaresborough |
| STARTERS |
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| A Crock of Homemade Soup |
£4.50 |
| Fresh Oysters (each) |
£1.50 |
| Moules Marineres: large bowl of fresh mussels cooked with white wine, garlic and cream |
£7.95 |
| Whitby Queen Scallops: served in the shell with pesto, parmesan and parma ham |
£8.95 |
| Smooth Chicken Liver Parfait with apple and date chutney and toasted home made bread |
£6.50 |
| House Salad: frisse, bacon lardons, Yorkshire blue cheese and a poached egg (v without bacon) |
£6.25 |
| Wild Mushroom Tagliatelle: sauteed wild mushrooms tossed with tagliatelle, finished with white truffle oil, pesto and parmesan (v) |
£6.75 |
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| LIGHTER / LUNCH DISHES |
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| Classic Caesar Salad: crisp lettuce, fresh parmesan, croutons, marinated anchovies and our special dressing (v without anchovies) |
£8.25 |
| Moules Frites: large pan of moules marinieres served with French fries and garlic mayonnaise |
£11.75 |
| Salade De Poulet: grilled chicken, little gem, blush tomatoes, capers, olives and basil vinaigrette |
£10.50 |
| Confit de Carnard: slow cooked duck leg with pommes puree, red wine reduction |
£10.25 |
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| HEARTIER DISHES |
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| Steak Frites: prime Yorkshire reared Sirloin served with French fries, horseradish dressed salad |
£18.45 |
| Pepper sauce £2.00 Béarnaise £2.25 King Prawns & garlic butter £3.50· |
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| Green’s Steak Burger with blue cheese and ham hock beignet, French fries and classic garnishes |
£12.50 |
| Daube of beef bourguignonne with horseradish risotto |
£14.75 |
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| Roasted Rack of Ryedale Lamb: rubbed with rosemary and garlic, served with dauphinoise potatoes, roasted Mediterranean vegetables, red currant jus. |
£18.25 |
| Gratin of Roasted Mediterranean Vegetables, served with an olive, tomato and basil salad, garlic bread (v) |
£12.95 |
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| FOR TODAY’S CATCH AND GREEN’S SEAFOOD SPECIALITIES PLEASE SEE OUR BLACKBOARD |
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| Side orders |
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| French Fries & Mayonnaise |
£2.00 |
| Buttered New Potatoes |
£2.00 |
| Green beans & Baby Carrots |
£3.00 |
| Roasted Mediterranean Vegetables |
£3.00 |
| Cherry Tomato, basil and olive salad |
£3.00 |
| Daupinoise Potatoes |
£2.50 |
| Extra Homemade Bread per basket |
£1.50 |
| STARTERS |
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| Green’s Thai Seafood Ragout:- scallops, mussels, tiger prawns and salmon cooked with coconut milk, lime leaves and red Thai curry |
| Six Fresh Oysters served on ice with Tabasco and lemon |
| Deep Fried Salt & Pepper Whitby Squid with fresh lime and chilli mayonnaise |
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| MAINS |
| Fillet of pollock with a light crab stuffing, asparagus and hollandaise glaze |
| Fillets of Wild Sea Bass with braised fennel, sautéed garlic potatoes, black olives and sauce vierge. |
| Green’s Thai Seafood Ragout:- scallops, mussels, tiger prawns and salmon cooked with coconut milk, lime leaves and red Thai curry |
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| ALL OUR FISH IS LANDED BY WHITBY TRAWLERS ON THE QUAY WHEREVER POSSIBLE AND IS SELECTED AND SUPPLIED TO US BY AWARD WINNING ‘THE WHITBY CATCH’, PIER ROAD, OPPOSITE THE FISH MARKET. |
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| WHITBY TRAWLERS AND THEIR CAPTAINS |
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|
GOOD INTENT
|
JAMES & MARK COLE |
| ABBEY LEE |
JOHN HALL |
| COPIUSRICHARD BREWER |
RICHARD BREWER |
| OUR LASS II |
JAMES LOCKER |
| PREVAIL |
RICHARD MARSAY |
| CHRISTINA |
STEVEN VEARY |
| DEFIANT |
ARNOLD LOCKER |
| NICHOLAS M |
RICHARD MARSAY |
| REBECCA |
ANDREW LOCKER |
| ORION II |
DAVID LOCKER |
| EMULATE II |
HOWARD LOCKER |
All our cheese is selected and carefully ripened for us by Cryer & Stott Cheese Mongers, Wakefield, Yorkshire. | 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 ago. | | Swaledale Goat’s: the Swaledale has a moist, soft deliciously melting texture, it dissolves on the tongue. The taste is mild but with a gentle herbal sharpness. This recipe dates back to the Cistercian Monks, who came to England with William the Conqueror. | | Ruby Gold: Made exclusively for Cryer & Stott this soft creamy ewes milk cheese has a thin layer of Wakefield rhubarb running through the centre. | | Fountains Gold: a soft young cheddar-like cheese with a punch to rival some of the more mature cheddars. | | Favourites Quicke’s Mature Cheddar: This is a ten month matured cheddar, made on the Quicke family farm in Devon. The texture is smooth and moist and the taste is deep, clean and true, this excellent cheese leaves the mouth tingling. A must for all cheddar connoisseurs! | | Brie de Meaux: This is a refined cheese with a balanced appearance and smell. The texture is compact and the colour of straw. It has a slight scent of mould, and is full of sweet as well as Smokey aromas, with a rich condensed flavour. | | Websters Blue Stilton: Classic stilton made by the smallest producer in the country at Melton Mowbray, Leicestershire. | | | | Choice of three | | | £6.25 | | Choice of five | | | £9.25 | | Grande assiette of all our select cheeses | | | £14.50 | | Grande assiette and a decanter of Porto Pocas LBV | | | £38.00 | | | | | | | | | 50ml | Btl | | PortPocas LBV 2000 | | £3.50 | £22.00 | | Ten year old Tawny port, Pocas | | £3.75 | £25.00 | | Pocas | 1994 | £4.50 | £60.00 | | Graham | 1977 | £12.00 | £150.00 | | Graham | 1970 | | £200.00 | | Pocas Colhetia | 1967 | £7.00 | £100.00 |
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