Dine with Wine
TUESDAY TO THURSDAY - 6PM TO 9PM
3 Courses - £35.00 per person
2 Courses - £30.00 per person
Hand cut melba toast and butter | 3 course option - starter, main, dessert | 2 course option - starter and main or main and dessert |
bottle of red, white or rose wine per couple (or non alcoholic option) | fresh pot of coffee or tea | selection of handmade petit fours.
(The wine allocation can be upgraded from a set list for a supplement of £12.00 per bottle)
We've been cooking for a long time and fully appreciate that some customers have specific dietary requirements. We can sometimes modify our dishes to accommodate or alternatively, prepare a dish from scratch. All that we ask is that you notify us at least 48 hours prior to your arrival to give us adequate time to prepare. However, please be advised that we are not an allergen free cooking environment so if you are hypersensitive please call to discuss our management procedures with a member of the kitchen team.
Make the most of your visit to the Markham Moor Inn and stay in one of our comfortable double or twin rooms. If you and your fellow diner both choose the 3 course menu option you will receive a £15.00 discount on your room rate. In the morning a delicious cooked breakfast will be served to you in our small restaurant or you can let us know if there is something else you'd like us to make you.
- STARTERS -
Cream of celery, potato and white onion soup, blue cheese whip, crispy potato varieties
Marinated corn-fed chicken and candied smoked bacon, orange flesh, cherry tomato, guacamole, kimchi apple, maple labne dressing
Grilled sour dough bruschetta, creamed summer mushrooms, padano shavings, rocket, pea shoots, dark truffle dressing
Layered gallette of pink prawns and cantaloupe melon, cucumber, “70s” cocktail sauce, lovage emulsion, micro cress
Curried Devon brown crab cakes, pickled pink ginger, mango-tomato salsa, pea and dill emulsion
Pulled ham hock, potato and cheddar terrine, summer pickles, pineapple and chilli chutney, Markham’s salad cream
- MAINS -
Slow braised Yorkshire beef blade, roast baby new potatoes, portabello mushrooms, plum tomato and burgundy red wine sauce
Peppered crispy skin salmon loin, spiralised vegetables, tomato flesh, tarragon and vermouth veloute
‘Momofuku’ style pork belly, puffed crackling, wilted pak choi, creamed apple mash, light Asian broth
Whole boneless gilt head bream, citrus crust, prawn and mackerel mousse, crushed potato and spinach cake, bouillabaisse broth
Seared and braised English chicken breast, lemon pepper and maple glaze, spring vegetable “speltotto”, muscat sauce
Vegetable trio:- crispy parmesan, sage and onion polenta cake, piperade stew, asparagus fritter, mushroom veloute