The Tack Room Restaurant

Our Al Fresco Terrace will be open from 29th April

  • Open 10am - 6pm - weather permitting!
  • Wednesday - Sunday including the May Bank Holidays on the 3rd and the 31st
  • Terrace Menu coming soon including tea, coffee, cakes and light lunches        
  • We welcome all diners with any special dietary requirements please let us know at the time of booking.
  • Bookings are welcome to avoid disappointment, scroll down for Open Table or telephone us 01969 622 093
  • Inside Dining will be available from 19th May

 

 

Sample menus

Lunch Menu - sample

Open sourdough sandwich
Home cured salmon, horseradish, rocket £7.50
Avocado, tomato, rocket, Maldon flakes £7.00
Crunchy ciabatta
Parma, mozzarella, tomato, rocket £6.00
Pastrami, emmenthal, avocado, rocket £6.00
Warm brioche bun
Pulled pork brioche, bramley apple £6.00
Sandwiches
White or brown bloomer bread - all sandwiches are served with crisps & salad
Ham & mustard £5.00
Smoked salmon & cream cheese £6.00
Tuna mayonnaise £5.00
Moules frites Marinières, poulette £9.50
Beef burger Pure beef in brioche bun, blue cheese and bacon. Served with French fries £12.00
Swiss Roesti Smoked pancetta and emmenthal £7.50
Spaghetti Bolognese £8.00
Rustic omelette Bacon, onion, cheese, potato, chive £7.00
Salad Niçoise Tuna, green beans, tomato, boiled egg, potato, olive, anchovies £9.50
French fries £3.00 (add truffle & parmesan for £1.50)
Sticky toffee pudding £5.00
Sorbet Raspberry, strawberry, mango yogurt £5.00
Ice Cream Salted caramel, mint choc chip, chocolate & cherry, vanilla £5.00

 

Sample Sunday Lunch Menu

Starters 
Dunsforth’s country ham (20 months old) and cantaloupe melon
Charles' home-cured salmon, dill, sourdough
Tiger prawns, red pepper cream, basil oil
 
Main Courses
Roast Free Range Rare Breed pork loin, Yorkshire pudding, vegetables, truffle jus
Top rump of beef, Yorkshire pudding, vegetables, beef gravy
Fillet of plaice, creamed spinach, lobster bisque
Thyme risotto, portobella & porcini mushrooms
 
Dessert
Tarte Tatin, salted caramel ice cream 
Kaiserschmarren & rhubarb from across the road  
Sticky toffee pudding, butterscotch sauce, custard
Cheese board selection: 
Wensleydale – Black Bomber – Somerset goat’s – Harrogate Blue – Pont l’Évèque with homemade beetroot chutney  (Supplement £3.50)
 
2 courses £21.00 - 3 courses £25.00

 

La Grande Carte Dinner Menu - sample

To start
Cream of spinach soup, gorgonzola picante, orange zest £ 7.00
Charles’ vodka cured Norvegian salmon, dill, horseradish £ 8.50
Chicken liver and Cognac terrine, Nanterre brioche £ 8.50
Tiger prawns, red pepper, basil oil £ 8.50
18-month-old country ham, cantaloupe melon £ 9.00
Tagliolini, green beans, pesto Genovese £ 8.00
 
Meat & Fish Course
Roast rump of Yorkshire Dales lamb, ratatouille Niçoise, gratin Dauphinois £ 18.00
Confit duck leg, ragout of fresh broad beans, garden peas & borlotti, new potatoes £ 17.00
“Coq au vin” cornfed chicken, Riesling, woodland mushrooms, tagliatelle £ 18.00
Beef Wellington, vegetables and new potatoes, Bordelaise sauce £ 58.00  for two (supplement £10.00/guest on the inclusive menu)
Pan fried chalk stream trout, tenderstem, new potatoes, seafood bisque £ 18.00
Sea Bream, Shetland mussels, potato, olive, tomato, capers, anchovies £ 18.00
 
Dessert & Cheese
Tarte Tatin, honeycomb ice cream £ 8.00
Pavlova, fresh fruits, raspbery coulis £ 7.50
Chocolate delice, vanilla ice cream £ 7.50
Wholemeal sourdough beignets fritters, apricot compote £ 8,00
Cheese board selection £ 11.00
Swaledale blue & cow – Wensleydale - Taleggio – Pont l’Évèque – Chavroux goat’s
Accompanied with homemade beetroot chutney  supplement £3.50
 
Made in Middleham - sample
 
To start
Pumpkin soup with fried sage (V) (VE) (GF) £4
Terrine of pheasant and chestnut served with brioche £5
Charles’ vodka & dill cured Norvegian Salmon with sourdough £5
 
Mains
Greek Moussaka with lamb, aubergines & potatoes £9
Beef Bourguignon with potatoes and green beans £9
Cassoulet with pork belly, confit duck and Toulouse sausage (GF) £9
Superfood salad with fresh pesto and breast of chicken (GF) £9
Luxury fish pie in chervil cream sauce £9
Beef fillet Wellington for 2, potatoes & seasonal vegetables served with Bordelaise sauce £30
The Wellington will need cooking for 20 minutes - instructions provided.
 
To Finish
Pear Amandine Tarte,  whole tart £20/portion £4
Tarte Tatin, whole tarte £20/portion £4
Callebaut dark chocolate mousse £4
Cheese Platter - Wensleydale, Swaledale, Camembert, Taleggio, Gorgonzola & Goats cheese £9
 
Sourdough bread & brioche 
8 grain tin loaf or Pain de campagne on Thursdays £4
Country loaf on Saturdays £4    
Brioche loaf, Thursday-Saturday small £3/large £5