À La Carte Menu. 13 Feb 18. Available Tue-Sat 5pm - 9pm

Size: px

Start display at page:

Download "À La Carte Menu. 13 Feb 18. Available Tue-Sat 5pm - 9pm"

Dora Morton
6 years ago
Views:

1 À La Carte Menu 13 Feb 18 Available Tue-Sat 5pm - 9pm Please note our menu can change daily due to availability of produce so this version is indicative.

2 Welcome to Norse. Please ask your server if you would like a recommendation. We really hope you enjoy your visit. To Start Pommeau, Christian Drouin (17%) Apple must fortified with calvados to create a great aperitif drink served over ice. Normandy, France. (70ml) 5. Palomino Fino, Bodegas Tradicion (15%) Jerez, Spain. (70ml) Maximum expression of Fino, aged for up to 10 years. Expressive, saline and moreish Chateau Chalon, Dom Jean-luc Mouillard Jura, France. (50ml) Intensely dry and nutty ʻVin Jauneʼ aged for a minimun of 6 years and 3 months. Very singular. Malus X Feminam, Cold Hand Winery Denmark Apple ice wine. Intense aroma with apple, honey and caramel on the palate - Served chillled. Churchills White Port and Tonic Porto, Portugal Churchills white port, double dutch tonic, served over ice. Cocktail Beetnik Beetroot shrub, le gin, vermouth, lemon thyme, fennel pollen foam Wine of The Week Glass 125ml Bottle 750ml 2015 Valpolicella Classico, Guerrieri Rizzardi. (13%) Valpolicella, Italy Bread We serve bread as part of your meal, please request gluten free bread if you require it. Sourdough with smoked seaweed butter Add a bowl of our toasted grains with celeriac pureé 3.

3 Starters Toasted garlic velouté Lovage dumplings and onions pickled with apple. Confit duck yolk with Hen of the Woods mushroom Miso mushroom pureé, Daleside cheddar and pine nut. Seared King Scallops Smoked eel, dill apples, turnip and watercress emulsion. Poached and cured sea trout Pickled kohlrabi, linseed crisp with nasturtium and chive buttermilk. 12. (GF) Nidderdale chicken liver parfait Chicken leg and skin, pickled pear, burnt pear and a chicken fat and pineapple sage aebleskiver. Quince-glazed pigeon breast BBQ carrot, braised sunflower seeds and sorrel. Mains Yeast glazed Jerusalem artichokes Roasted Little Gem, bulgar wheat and smoked cream. 14. Apple dashi braised fennel Celeriac, charred onion and sea fennel. Norwegian Skrei Cod Cauliflower, crab fritter, Hasselback potato, broccoli and shellfish sauce. Whey glazed Nidderdale pork belly and cheek Roasted squash, salsify and cime di rapa. 14. (GF) (GF) Plaice BBQ leek, chervil root, turnip tops and smoked bacon dashi. 20. (GF) Hogget Loin and Shoulder 21. Juniper pine black pudding, smoked potato puree, january king cabbage and hibiscus. Sides Hasselback potatoes New potatoes scored and cooked in butter, garlic and thyme. Charred Lettuce Baby gem compressed in chive oil, charred and served with hazelnut crumb If you are unsure about wines to select for your meal weʼd love to talk with you about some options by the glass or bottle. Many of our dishes can be made gluten free by the omission of an element so please do ask if a dish is not marked (GF)

4 Sweet Frangipane and cherry Rice pudding, pickled cherry and marzipan ice cream. Tonka-poached forced Yorkshire rhubarb Custard, brown butter ice cream, dill pollen and almond crumb. Maple poached apple Miso mallow, crispy oats and pepperkake parfait. (GF) (GF) With Dessert Glass 50ml 2007 LBV Port, Churchillʼs (20%) Blackberries and wild flowers, with a herbal finish. Douro, Portugal JMK Fortified Shiraz, Kalleske (20%) Barossa Valley Deep ruby colour, notes of fruit cake, cinnamon and chocolate. 5 Encore Noble Riesling. (9.5%) Rich and unctuous in the mouth but retaining a core of acidity. Waipara, New Zealand Chenin Blanc, Moulin Touchais. (13.5%) Loire, France Deep orange-gold with complex russet apple, quince and caramel spice notes. Pedro Ximenez, Bodegas Tradicion. (15.5%) Aged in solera for a minimum of 20 years, unblended. Jerez, Spain. Hot Drinks Loose Leaf Tea English Breakfast Earl Grey Blue Lady Egyptian Mint Green Kombucha 3. Coffee - French Press Baltzersenʼs Blend by North Star Coffee Roasters (Can be made decaf on request) 3.

5 Early Evening and Lunch Menu 13 Feb 18 Available Tue-Fri 5pm pm and Saturday 12pm - 2pm Please note our menu can change daily due to availability of produce so this version is indicative.

6 Lunch and Early Evening Menu Available: Sat 12pm - 2pm. Tue - Fri for guests booked on tables 5pm pm. Starters Toasted garlic velouté Lovage dumplings and onions pickled with apple. Poached and cured sea trout Pickled kohlrabi, linseed crisp with nasturtium and chive buttermilk. (GF) Nidderdale chicken liver parfait Chicken leg and skin, pickled pear, burnt pear and a chicken fat and pineapple sage aebleskiver Mains Glazed Jerusalem artichokes Roasted Little Gem, bulgar wheat and smoked cream. Norwegian skrei cod Cauliflower, crab fritter, Hasselback potato, broccoli and shellfish sauce Nidderdale pork belly and cheek Roasted squash, salsify and cime di rapa. Sweet Frangipane and cherry Rice pudding, pickled cherry and marzipan ice cream. Tonka-poached forced Yorkshire rhubarb Custard, brown butter ice cream, dill pollen and almond crumb. Sides Hasselback potatoes New potatoes scored and cooked in butter, garlic and thyme. Charred Lettuce Baby gem compressed in chive oil, charred and served with hazelnut crumb. 19. (GF) (GF) courses : courses : Many of our dishes can be made gluten free by the omission of an element so please do ask if a dish is not marked (GF)

7 Tasting Menu 13 Feb 18 Available Tue-Thu from 5pm and Fri-Sat from 7pm Please note our menu can change daily due to availability of produce so this version is indicative.

8 Beetroot Smoked Cultured Cream Aebleskiver Chicken Liver Pine Smoked Eel Turnip Elderflower Sourdough Smoked Seaweed Butter Duck Yolk Miso Mushroom Curd Sea Trout Nasturtium Kohlrabi Cod Crab Cauliflower Hogget Black pudding Hibiscus Rhubarb Custard Brown Butter Apple Miso Pepperkake

À La Carte Menu. 1 Mar 18. Available Tue-Sat 5pm - 9pm

À La Carte Menu. 1 Mar 18. Available Tue-Sat 5pm - 9pm À La Carte Menu 1 Mar 18 Available Tue-Sat 5pm - 9pm Welcome to Norse. Please ask your server if you would like a recommendation. We really hope you enjoy your visit. To Start Pommeau, Christian Drouin