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 -
Mild Indian curry soup (mulligatawny), masala crème fraiche,
bruschetta of mango and coriander pickle
Juniper wood smoked cured cod loin, warm potato, fennel,
frizzy and apple stick salad, grated egg yolk, caper-dill and lemon cream
Poached free range duck egg, tomato compote, field mushroom puree, crispy smoked bacon, truffle oil, fried bread
Markham’s chicken liver parfait, Yorkshire rhubarb and blood orange chutney, balsamic dressed baby green salad, caramelised red onion and bacon brioche
Potted Devon crab, pink prawns and brown shrimps, cucumber jelly and pickle, mackerel caviar, sour dough wafers
Seasonal melon and fruit, baby spinach, scallions, honey-chilli and balsamic cream, Italian cured ham
- MAINS -
Slow cooked topside of beef in red wine, carrots, garlic, shallots, Markham’s bubble ‘n’ squeak
Posh fish pie: a variety of fresh fish and shellfish poached in pink prosecco veloute, topped with vintage cheddar mash
Cornish style walnut pastry pastie of Provençale vegetables, lentils and mixed beans, wilted greens, tomato and basil sauce,
Seared and braised garlic and lemon English chicken breast, petit-pois, smoked bacon lardons, sweet potato chips, marsala cream sauce
Dry cider braised pork belly, celeriac kimchi, black pudding fritter, plum-pork jus
Poached loin of Scotch salmon, butted red chard and spinach, creamed brown crab and sweet sherry sauce