Dine with Wine
TUESDAY TO THURSDAY - 6PM TO 9PM
3 Courses - £65.00 per couple
2 Courses - £55.00 per couple
In addition to your course choice, this mid-week menu includes a complimentary basket of melba toast, a bottle of wine per couple or two 175ml glasses of wine for a single diner (non alcoholic option available) and to finish your evening, a fresh pot of coffee together with a 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.
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 -
Jerusalem artichoke, sweet potato and celeriac soup, mushroom and chestnut salsa, dark truffle oil
Smooth chicken liver and foie gras parfait, deconstructed piccalilli, sour dough croutons, elderberry vinegar gel, micro leaves
Signature fishcake of battered smoked haddock, brown crab, bacon, spring onion, sweet chilli and saffron broth
Tian of layered melon and fruits, roast pineapple, mango salsa, crushed pistachios, blood orange flesh, clementine and crème sorbet
Open tart of red onion jam, fricassee of wild mushrooms and melting cambazola, lamb lettuce and endive salad, creamed balsamic dressing, truffle oil
Monkfish “scampi”, crispy whitebait and tiger prawn tempura, lemon and pea mayonnaise, micro cress
- MAINS -
Slow cooked beef cheek, mini sirloin, McSween’s haggis fritter, horseradish potato puree, highland whisky sauce
Crispy skin salmon loin, crushed garden peas, straw potatoes, tartar veloute
honey and balsamic glazed belly pork belly, black cabbage, crispy potato terrine, roast pork jus
Pan fried local pheasant breast wrapped in smoked bacon, pheasant and game faggot, potato rosti, port and cranberry sauce
Boneless whole seabass, gruyere crust, fondue of leeks and wild mushrooms, herb emulsion
Pithivier pie of vindaloo roast winter vegetables, masala creamed mash, mild curried vegetable nage