Served Wednesday to Saturday 7.00-9.30pm [see other menus for non-dinner services]
Here in the restaurant at the Old Deanery our aim is to provide you with an exciting and enjoyable dining experience. Our small team of young chefs have created a menu of modern British dishes to try and capture the essence of North Yorkshire and the surrounding areas. All our food, from the bread to the ice cream, the chocolates and very much more, is prepared by us from fresh ingredients.
We are passionate about the quality and locality of our produce and work closely with our suppliers to get the best possible ingredients.
2 courses £25
3 courses £29
Starters
Jerusalem artichoke
Jerusalem artichoke soup, pickled trompette mushrooms, winter truffle
Duck
Terrine, smoked and parfait of Beverley duck, foie gras, duck egg mayo,
mulled wine reduction
Scallop
Seared Scottish scallops, Butternut squash puree. Pancetta, Yorkshire parkin
[£3 supplement]
Blue cheese
Yorkshire blue panna cotta, elements of Waldorf salad
Venison
Smoked venison, celeriac remoulade, blackberry salad
Mains
Hogget
Loin and shoulder of hogget, pine nut and parsley crust, celeriac purée,
wild mushrooms, caper jus
Salmon
Sous vide salmon, beetroot and apple risotto, goat’s cheese, baby beets,
lemon rapeseed oil
Guinea fowl
Roast guinea fowl breast, roast and purée of carrot and swede, creamed potato,
spelt jus
Vegetables
Papillote of winter vegetables, celeriac purée, black truffle
Beef
Rib eye steak, triple cooked chips, brandy and pink peppercorn sauce
[£5 supplement]
We do not add on a service charge. If you wish to leave a gratuity, it will go directly to the staff
Suppliers: Free range eggs from James Potter of Thirsk; meat from Weatherheads of Pateley Bridge and Russell Hume of Boroughbridge; fish from M & J Seafoods of Peterlee; fruit and vegetables from Delifresh of Bradford; cheese from Laceys of Richmond; Venison from Holme Farmed venison of Sherburn in Elmet.
