Morecombe Bay Potted Shrimps & Prawn Toast 8 pickled fennel salad We recommend a 125ml glass of Zinfandel Rose (Bin 4137) 3.50

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Dwayne Douglas
5 years ago
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1 Starters King Scallops & Scarborough Woof Fish Finger 9 baked beans, crispy potatoes & homemade brown sauce We recommend a 125ml glass Somontano Rose (Bin 4138) 3.40 Morecombe Bay Potted Shrimps & Prawn Toast 8 pickled fennel salad We recommend a 125ml glass of Zinfandel Rose (Bin 4137) 3.50 Chicken & Venison Liver Pate 6 Yorkshire puddings & quail scotch egg We recommend a 50ml glass of Wiese & Krohn Ruby Port 2.60 Handpicked & Dressed East Coast Crab 9 crispy samphire & crab sticks We recommend a 125ml glass of Chablis (Bin 7) 5.40 Poached & Roasted English Partridge 7 chestnut puree & burnt onion sauce We recommend a 125ml glass of Woolloomooloo Shiraz (Bin 14) 3.45 Shibden Homemade Penny Loaves 6 chestnut butter, pork dripping & crackling We recommend half a glass of Shibden Ale 1.65 MANY RECOGNISED ALLERGENS ARE HANDLED IN OUR KITCHEN. IF YOU HAVE ANY CONCERNS, DON T HESITATE TO ASK A MEMBER OF OUR TEAM.

2 Mains Hake, Whitby Crab & Leek Potato Cake 17 sea herbs, crispy samphire, scallop roe sauce baked rock oyster, gruyere & soft herb crust We recommend a glass of Woolloomooloo Chardonnay (Bin 4) Regular 3.40 Medium 4.45 Large 6.20 Calderdale Rabbit & Leg Parcel 18 pomme anna, quince puree, pickled shallots, baked fig toasted barley & game sauce We recommend a glass of Pinot Noir (Bin 58) Regular 5.20 Medium 7.00 Large 9.85 Pot-au-Feu Braised Flank Steak & Oxtail Fritter 19 young vegetables, creamy mash, flat parsley spring cabbage & onion rings We recommend a glass of Rioja Reserva (Bin 56) Regular 5.15 Medium 6.95 Large 9.75 Wood Pigeon Breasts cooked over coal 17 pear & almond tarte tatin, slow cooked potatoes stewed berries & leg meat faggot We recommend a glass of Cabernet Sauvignon (Bin18) Regular 3.65 Medium 4.80 Large 6.70 Pork Belly, Cheek & Baby Back Ribs 18 creamed spring cabbage, black pudding shepherd s pie & apple We recommend a glass of Withens IPA ½ Pint 1.65 Pint 3.30 Wild Red Deer Rossini 19 venison liver pate, toasted crouton, wild mushrooms pickled red cabbage & Denholme honey We recommend a glass of Mendoza Malbec (Bin 55) Regular 4.20 Medium 5.60 Large 7.80 Side Dishes Dripping fat chips 3 Seasonal market vegetables & Tarragon butter 3 Green salad 3 Heritage tomatoes and onion salad 3 Skinny fries 3

3 Vegetarian & Comforts Baked & Gratinated Winter Vegetables grain mustard & parsnip quiche, pickled courgettes cherry tomatoes & burnt onions We recommend a glass of Pinot Grigio Rose (Bin 4140) Regular 3.70 Medium 4.90 Large 6.85 Buckwheat & Quinoa Risotto, Spinach & Huddersfield Halloumi Pancakes toasted pumpkin seeds, char leeks, watercress & rapeseed oil We recommend a glass of Pinot Grigio Rose (Bin 4140) Regular 3.70 Medium 4.90 Large 6.85 Butternut Squash & Tomato & Barnscliffe Brie Lasagne pinenuts, roasted beetroots, sweetcorn, candied walnuts & garlic bread We recommend a glass of Chardonnay (Bin 4) Regular 3.40 Medium 4.45 Large starter 13 Main 6 starter 13 main 6 starter 13 main Warm Pork Pie, Scotch Hens Egg, Porcus Sausages 13 devilled pigs liver, piccalilli & Yorkshire chutney We recommend a glass of Shibden Bitter ½ Pint 1.65 Pint Hour Braised & Roasted Lamb Shoulder 14 rosemary & root vegetable, pearl barley & mint jelly We recommend a glass of - El Coto Rioja (Bin 56) Regular 5.10 Medium 6.80 Large 9.60 Beer Battered Scottish Haddock 12 dripping fat chips, mushy pea ketchup, tartar sauce, lemon & bits We recommend a glass of Prosecco (Bin 60) Regular 4.10 Slow Cooked Short Rib of Beef 14 curried Puy lentils & roasted cauliflower We recommend a glass of - Bin 56 Rioja (Spain) Regular 5.10 Medium 6.80 Large 9.60 = Vegetarian

4 Desserts Lemon Tart 5 passion fruit, pomegranate & coconut We recommend a 50ml glass of Late Harvest (Bin 95) 4.25 Sticky Toffee Pudding 6 stout & toffee sauce, salted caramel ice cream We recommend a 50ml glass of Madeira Port 3.40 Chocolate & Chilli Delice 6 milk wafers, chocolate & ginger milkshake We recommend a 25ml glass of Bronte Liqueur 3.80 Yorkshire Curd Tart 6 bay leaf custard, fig jam & candied pistachios We recommend a 50ml glass of Monbazillac (Bin 97) 2.45 Pineapple Tarte Tatin 6 orange macaroons & blood orange sorbet We recommend a 50ml glass of Monbazillac (Bin 97) 2.45 Plate of Shibden s Homemade Petit Fours 4 macaroon, lemon tart, doughnut, chocolate truffle & hazelnut cookies Sharing Plate for Two of Shibden s Desserts, 13 Pudding wines Moscato Pantelleria Passito Di Pantelleria BIN 37.5cl 50ml glass Carlo Pellegrino 11 - Italy Riesling Noble Late Harvest BIN 37.5cl 50ml glass Mellifera Jordan Estate 10 S.Africa Semillon & Sauvignon Montbazillac BIN 37.5cl 50ml glass De Grange Neuve Castaing 07 - France Petit Manseng Moelleux Carte Bleu Gascony BIN 37.5cl 50ml glass Domaine de Miselle 11 - France Try a glass of Bronte Liqueur, works exceptionally 25ml glass well with chocolate 3.80

5 Gourmet Menu of Yorkshire Artisan Cheeses Served with homemade chutney, oat biscuits, celery & Eccles cakes Please select: 3 Cheeses for Cheeses for Add a slice of our delicious homemade Fruit Cake Nettlenipper (Southowram) Hebble Nettlenipper Cheese, produced by Diane & Jeff Gill at Ivy House Cheese, Ivy House Farm, Southowram. Made for five years from cows milk which we collect ourselves from G&A Midgley. Deanhouse Farm, Luddenden. The nettles we add to the cheese are picked from our own fields and dried until used. They give this mild cheese, matured for two months, a gentle herby bite and through careful stirring techniques it retains the creaminess of the local Yorkshire milk. Barncliffe Brie (Huddersfield) Hand crafted cheese made at Barncliffe Mill, Shelley in Huddersfield. It is a soft mould ripened cheese made using traditional methods from pasteurized cows milk from a specialist herd of cattle which graze contentedly on the rich pasture land. It is also suitable for vegetarians. Exclusive to Michael Lee. Pexommier (Todmorden) Pexommier, made by the Pextenement Cheese Company in Todmorden, is a small individual soft cheese based on the old French Coulommiers. With a white mould rind similar to Camembert. Pexommier has a rich smooth taste and a creamy texture when served at room temperature. Award winning Pexommier (2011 British Cheese Awards Silver Medal) is made using certified organic pasteurized milk produced by Pextenement Farm. Hawes Smoked Wensleydale Made at the world famous Hawes dairy where only local milk is used to make their cheese. A hard crumbly young cheese again made using pasteurized cows milk And vegetarian rennet. The cheese is naturally smoked over oak chippings. Yellisons Goats Cheese The cheese is handmade by the Agrigg family on the Yellison Farm, which is based in Skipton, North Yorkshire. Devils Rock Blue (Todmorden) Named after a rock formation just above the Pextenement Farm and based on the soft Italian cheeses such as Dolcelatte. Each cheese is matured for 4 weeks as it grows a blue rind. The cheese is then pierced to create the blue lines within the cheese. It provides a full flavoured, quite strong addition to the cheese board. Homemade Rich Fruit Cake A slice of rich fruit cake, one cheese of your choice and a glass of Wiese & Krohn vintage port. Port by the glass to compliment your cheese selection Wiese & Krohn Amabassador Ruby Port 50ml glass 2.60 Wiese & Krohn Colheita 1997 Vintage Port 50ml glass 4.20 Martinez Gassior 1985 Vintage Port 50ml glass 8.30 Madeira Leacocks St John 50ml glass 3.40 Try a glass of Bronte Liqueur, highly recommended with cheese (25ml) 3.80

6 Coffee Espresso 1.95 Double 2.65 small strong coffee served black Cappuccino 2.50 double shot of espresso, steamed milk and 1/3 rd froth Café Latte 2.50 milky smooth drink with espresso coffee and lashings of hot milk Café Mocha 2.50 a combination of espresso, creamy chocolate and frothy milk Pot of Tea 2.20 English breakfast, Darjeeling, Earl Grey, fruit infusion Why not add to your coffee one of our beautiful flavoured syrups, choose between Vanilla, Caramel or Hazelnut. 40p Coffee Liqueurs 4.95 each Fresh ground coffee served with your selection of spirit or liqueurs, topped with a wickedly thick layer of cream and a sprinkling of cinnamon. Irish - Irish Whiskey Jamaican - Dark Rum Café Royal - French Brandy Calypso - Tia Maria Coffee Fling - Drambuie Monks - Benedictine Highland - Scotch Whisky Russian - Vodka Seville - Cointreau Bronte Choctail - A delicious hot chocolate drink laced with Bronte Liqueur Brandy Calvados Boulard 25ml glass 3.90 Janneau Armagnac VSOP 25ml glass 5.30 Chateau Montifaud XO 25ml glass 7.00 Hine Antique XO 25ml glass Hennessy XO 25ml glass Remy Martin XO 25ml glass Grappa - a classic digestivo after your meal 25ml glass 3.90

Shibden s little peoples menu Starter dishes - 3.

Mini fish & chips with Ketchup Fresh Chicken nuggets, skinny fries & baked beans

7 Shibden s little peoples menu Starter dishes Creamy Tomato Soup Fresh Melon & fruits Cheese on toast with brown sauce Childs main course Penne Pasta, with peas, ham & cheese sauce Cold Yorkshire ham & fried eggs Mini fish & chips with Ketchup Fresh Chicken nuggets, skinny fries & baked beans Grilled sausages, mash, garden peas & gravy Desserts Fresh fruit salad A scoop each of Vanilla, chocolate & strawberry, homemade ice cream Marshmallows & warm chocolate sauce

Nibbles. Artisan Breads, balsamic and flavoured butter 3 per person. Quail Scotch Eggs 5.50 per person. Starters

Nibbles. Artisan Breads, balsamic and flavoured butter 3 per person. Quail Scotch Eggs 5.50 per person. Starters Nibbles Artisan Breads, balsamic and flavoured butter 3 per person Quail Scotch Eggs 5.50 per person Starters Shibden s posh prawn cocktail whisky Marie Rose 12.00 We recommend a glass of rose, somontano,