SUNDAY - 12PM TO 4PM
Restaurant Dining: 3 Courses - £28.00 per person - Children - £15.50
Pub Dining: Starter - £6.00 | Adult Main - £14.00 | Child Main - £8.00 | Dessert - £6.00
The Sunday lunch menu changes on a weekly basis to make best use of our fantastic produce.
Our restaurant is especially busy on a Sunday. If you do choose to dine in our restaurant you will be charged the full 3 course price (above) which also includes a fresh pot of coffee together with a selection of handmade petit fours served at the end of your meal.
Other course options are available in the public bar and we offer a smaller main course for children (11 years and under).
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
- EXAMPLE STARTERS -
Seared local pigeon breast, kale and leek fondue, cranberry and stilton sauce, bacon foam
Trio of seafood: mussel, crab and haddock fritter, quenelle of salmon and prawn, marinated swordfish salad
Cream of yellow lentil and sweet pea soup, ciabatta croutons, spiced creme faiche
Terrine of pork, chicken and olive, homemade pickles, spiced mayonnaise
Ravioli of quails egg and refried beans, crispy pepperoni, tomato and oregano jus
Selection of seasonal fruit hors d’oeuvres, lemon caviar, blackcurrant foam
- EXAMPLE MAINS -
Roast loin of pork, sausage, tomato and sage stuffing, crackling, Yorkshire pudding, pan gravy, homemade apple sauce
Four hour pot roast shoulder of Yorkshire lamb, minted redcurrant lamb gravy, Yorkshire pudding, mint sauce
Aged Yorkshire sirloin of beef, cooked medium or well done, pan gravy, Yorkshire pudding, creamed horseradish sauce
Seared and braised English chicken breast, fricassee of wild mushrooms, creamed Madeira sauce
Loin of line caught Norwegian cod, asparagus, browns shrimps, shellfish bisque
Pithivier of winter vegetables, cranberry and chestnut pearled spelt, roast vegetable nage