Starters

Starters

Sharing starters

Sharing platter of antipasti With a selection: sun-dried tomatoes, olives, cheeses, cured meats, anchovies, stuffed baby pumpkin & peppers, ciabatta bread, olive oil and balsamic vinegar, griddled artichokes and red peppers

Greek meze Tabbouleh, houmous, tzatziki, taramasalata, Greek lamb meatballs, grilled aubergines, butter beans in tomato sauce, marinated feta and olives, bread sticks, pitta breads

Rustic picnic Sourced from great local producers; pork pies, hams, cheeses, scotch eggs, breads, butter, chutneys and pickles

Soups

Pea & fresh spinach soup with fresh mint Sweet peas, tangy spinach, a dash of cream and vibrant fresh herbs – or served as part of an assiette, with a ham hock salad

Tomato & red pepper soup with Yorkshire Wensleydale cheese Creamy Yorkshire Wensleydale cheese balances tangy tomatoes and sweet peppers, with fresh basil, chopped black olives and a drizzle of balsamic reduction

Rustic vegetable & ham soup with lentils Tasty ham, root vegetables and tomatoes form a substantial, hearty soup

A Pork Pie on a board with Picallili, part of our starter dish - Rustic picnic Sourced from great local producers; pork pies, hams, cheeses, scotch eggs, breads, butter, chutneys and pickles

Fish and Shellfish

Abbotside seafood trio Smoked salmon, dill, lemon, cracked black pepper and cream cheese roll; prawn cocktail with a dash of tabasco sauce on a gem lettuce leaf; potted brown shrimp in a mini jar, all served with a crusty seeded roll

Potted Morecambe Bay shrimp Morecambe Bay shrimps with a hint of mace, cayenne and lemon, potted with Yorkshire Butter and served in jars with crusty bread and side salad

Gravadlax Salmon cured in beetroot, aromatic herbs and Hendricks Gin, with its cucumber notes a perfect companion

Smoked salmon mousse Served in a jar with a watercress salad and melba toasts

Salads / Cheese

Mozzarella & tomato salad Sliced mozzarella, mozzarella pearls, vine tomatoes, confit cherry tomatoes, parmesan tuile, basil leaves, and a basil & tomato vinaigrette

Stilton & fig salad Blue cheese, figs and salad leaves, with a honey & thyme dressing and crusty bread

Warm bacon salad with black pudding Crispy black treacle-cured bacon, black pudding bonbon, rocket leaves and a Raydale Preserves mustard dressing

Goat’s cheese & red onion tart Red onions, sautéed in balsamic vinegar and topped with slices of goat’s cheese

Melon, mozzarella & prosciutto skewers Melon balls, mozzarella pearls, prosciutto, and a basil vinaigrette

 

Abbotside seafood trio Smoked salmon, dill, lemon, cracked black pepper and cream cheese roll; crayfish cocktail with a horseradish marie rose sauce on a gem lettuce leaf; potted brown shrimp in a mini jar, all served with a crusty seeded roll

Meat / Poultry

Pate Chicken liver pate, Brussels pate, pork terrine or mushroom pate, served with a light salad and crusty bread

Pork belly Pork belly, cooked slowly (sous vide); incredibly tender, succulent pork with crispy pork crackling, a cider and apple puree, and buttery wilted spinach

Pea & ham A fun, vibrant assiette starter of a pea, spinach & mint soup, served in a shot glass with a ham hock, pea, baby broad bean and crispy pancetta side salad, pork scratchings, pea shoots, balsamic reduction and bread

Vegetarian

Balsamic roast cherry tomato tart A flaky puff pastry base, topped with pesto and roast balsamic cherry tomatoes, with optional parmesan, black pepper and chive crisp

Pate starter - chicken liver pate and ham hock terrine, served with a light salad and crusty bread