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 -
Marinated heirloom tomato filled with goat’s cheese mousse, avocado ice cream pearl, red pepper emulsion
Shellfish bisque, crab-asparagus-peas-broad beans and courgettes, prawn and chive bruschetta
Summer beetroot and garden vegetables textures and tastes, spiced buffalo mozzarella, yoghurt sorbet, raspberry vinaigrette
Soft poached free-range hens egg, spring onion polenta, horseradish and edamame puree, young pea shoots, octo dressing, smoked bacon crumble
Pressed lamb, sweet potato and apricot terrine, cauliflower and chickpea chutney, pickled cabbage, mint crème fraiche
Summer salad of watermelon, pineapple, strawberries, pomegranate, mango and almonds, fennel shoots, malibu jelly, white peach and coconut sorbet,
- MAINS -
Sauté of Yorkshire beef, summer mushrooms and asparagus, garlic and herb cream, steamed wholemeal rice
Spicy beer marinated chicken breast, crispy popcorn chicken, sweet potato and two corn fricassee, sweet chilli BBQ sauce
Lemon and Thai basil roasted seabass, tomato and courgette sauté, prosecco veloute
Baked sweet pepper stuffed with peas, broad beans, courgette and ricotta, crispy onions, crushed sweet potato, black garlic sauce
Bacon loin schnitzel, fried duck egg with crispy pancetta and black pudding, Markham’s chips, creamed Dijon mustard and caper sauce
Grilled megrim fillets, torched citrus, celery julienne, parsley emulsion, crispy potato sticks