The Tack Room Restaurant

Open Wednesday - Sunday & Bank Holiday Monday

  • Coffee, Cake, Cream Teas from 10am-6pm
  • Lunch on the Al Fresco Terrace on in the Bar 12-2:30pm
  • Dinner in The Tack Room Restaurant 6:30-9pm       
  • 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

 

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 - sample

Entrée and Soup

Charles’ vodka cured Norwegian salmon, dill, horseradish £ 8.50

Tiger prawns, Urfa Biber, red pepper cream, basil oil £ 8.50

Tamworth pork terrine with Cognac, Nanterre brioche £ 8.00

Fresh tagliatelle pasta, sausage ragout, coriander £ 7.50

Spillman asparagus, polonaise dressing (V) £ 8.00 

French Roscoff onion soup, emmenthal croutons (V) £ 7.00

Meat & Fish Course

Roast rump of Yorkshire Dales lamb, tagine of aubergine, gratin Dauphinois £ 22.00

Confit duck leg, ragout of borlotti, coco & broad beans, garden peas, new potatoes £ 19.00

Braised short rib of beef, colcannon, glazed carrot £ 17.00

Beef Wellington, Dauphine potatoes, vegetables, Bordelaise sauce £ 58.00 for two

(supplement £10.00/guest on the inclusive menu)

Cod chunk, crushed potatoes, Mediterranean salsa £ 18.00

Halibut filet, gazpacho, braised fennel £ 22.00

Side dishes

Deep-fried dauphine potatoes £4.00  * Glazed sand carrots £3.50 * Baked tagine of aubergine £4.00                                

Mixed greens in butter £4.00 * Green beans, garlic butter £4.00 *  Gratin Dauphinois £4.00

 Dessert & Cheese

Crepes Suzette, flambé with Cointreau £ 9.00

Tarte Tatin, salted caramel ice-cream £ 8.00 (VE)

Pear amandine tart, homemade cardamon ice-cream £ 7.50

Dark chocolate mousse croustillant £ 7.50

Cheese board selection £ 12.50

Wensleydale, Swaledale – Taleggio, Camembert – Wensleydale blue – Kidderton ash goat’s 

(supplement £5.00/guest on the inclusive menu)

Sweet wines & Port

Sauternes, Clos l’Abeilley, Rayne Vigneau, France - 125ml £8.50 ½ Bottle £28.00

Semillionbortytis, Eclat, Valledivieso, Chile - 125ml £8.50 ½ Bottle £28.00 

Port Vintage 2015, Taylors, Portugal or Port, Six grapes reserve, Graham’s, Portugal £7.50

Prices are inclusive of VAT at the current rate of 5%