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 -
London yellow split pea and ham soup, grilled mature cheddar and mustard rarebit
Pot caught Devon brown crab pate, pickled pear, lemon confit, shaved fennel, frisee, baby cress, sour dough toast
Crispy panko crumbed poached free range duck egg, hash of shallots, ox cheek and crushed potato, wild mushroom cream, dark truffle oil
Salad of seared duck livers, smoked bacon lardons, beetroot varieties, orange flesh, lambs lettuce, red chard, Cumberland dressing
Autumn melon and fruit plate, crab apple jelly, blackberry foam, pear sorbet pearls
Torched mackerel fillets, classic Ajo Blanco sauce, watercress and rocket salad, chilli oil, citrus dressing
- MAINS -
Yorkshire reared aged sirloin steak, mature stilton and green peppercorn butter, dauphinoise potato, red wine sauce
Pan fried crispy skin salmon loin, handmade linguini, seafood carbonara, smoked pancetta, lemon olive oil
Seared and braised English chicken breast, red onion and sweet pepper relish, house chips, “Mrs Beeton’s” BBQ sauce
Cheddar and walnut pastry calzone of spinach, cauliflower, leeks, Jerusalem artichoke and sweet potato, wilted autumn greens, vegetable gravy
Baked guilthead bream fillets, tiger prawn and scallop mousse, celery, pinenut and saffron risotto
Escallops of pork loin, puffed crackling, caponata, chorizo and new potato cake, smoky paprika and sweet sherry sauce