Christmas and New Year 2016 at The Aldwark Arms 2016-17 Aldwark Alne York North Yorkshire YO61 1UB peter@aldwarkarms.co.uk 01347 838324 aldwarkarms.co.uk
Party Night Menu 2 courses - 19.50 3 courses - 24.50 (*Receive 10% off your total food bill if you book & pay your deposit by 30th September! Advanced booking required with 10 deposit per person required upon booking) *Book early & receive 10% OFF Carrot, pear and ginger soup (V) (GFA) Served with a chunk of Chef s freshly baked bread and butter The Arms classic prawn and smoked salmon salad (GFA) Served with brown bread and butter Chicken liver and brandy pâté (GFA) With homemade festive chutney, toasted bloomer and dressed house salad Warm winter salad of roasted beetroot and sticky shallots (V) (N) (GF) With herb leaf salad, toasted pine nuts, crumbled goats cheese and spiced pear purée Confit Gressingham duck (GF) Shredded and served with an orange and watercress salad, finished with pomegranate seeds and an Asian style dressing Roasted, butter basted Yorkshire turkey breast and confit leg (GFA) Served with Yorkshire pudding, fresh sausage meat stuffing, pigs in blankets, roasted and mashed potatoes and proper gravy Aubergine schnitzel (V) Breaded aubergine topped with smoked Cherrywood cheese and baby vine tomatoes, served on black olive tapenade mash and finished with horseradish cream sauce and herb oil Five hour slow braised beef brisket (GF) Served on wholegrain mustard mash with a stock-pot carrot, pearl onion and thyme scented jus Pan fried fillet of sea bass (GF) On a bed of petite ratatouille with chateau potatoes and white bean purée Slow roasted belly pork Served with Doreen s black pudding, dauphinoise potatoes, crispy leeks and roasting juice gravy All served with a selection of seasonal vegetables Traditional Christmas pudding (GFA) With Courvoisier cream sauce St Clement s Cheesecake A zesty, orange and lemon cheesecake served with mulled wine fruit compote Ure mud pie Forget the Mississippi we do it better, here on the banks of the River Ure! Layers of chocolatey goodness, topped with Chantilly cream and finished with raspberry coulis and meringue dust Tropical fruit meringue nest (GF) (DF) Topped with champagne sorbet and drizzled with ginger syrup Chef s hand selected artisan cheeseboard ( 3.50 supplement) (GFA)
Christmas Day Menu 69.95 per person Advanced booking only served from 12pm 4pm 50% deposit required upon booking Glass of fizz on arrival Amuse bouche of cream of broccoli and Yorkshire blue cheese soup (GFA) (V) Drizzled with chive oil and topped with croutons Mosaic game terrine (GF) A pressed terrine of confit duck, ham hock, smoked pigeon, baby leek and roasted garlic, served with celeriac remoulade, game chips, Sauce Cumberland and fine herbs Duo of smoked salmon (N) (GF) Smoked salmon rosettes and flaked oak roasted salmon with a petit Waldorf salad, Yorkshire pickle, lemon and dill mascarpone and an orange and watercress salad Roasted beetroot, goats cheese and puff pastry tart (N) (V) Served with toasted hazelnuts and a salad of poached pear and rocket, finished with a drizzle of truffled honey Mojito s! (GF) (V) A palate cleanser of lime sorbet, mint chiffonade, white rum and lime zest Turkey with all the trimmings (GFA) Roasted and butter basted Yorkshire turkey breast and confit leg served with Yorkshire pudding, fresh sausage meat stuffing, pigs in blankets, roasted and mashed potatoes and proper gravy Herb crusted rump of Yorkshire lamb Pan roasted and served with dauphinoise potatoes, roasted roots, butternut squash purée, crisp leeks and a port, rosemary and redcurrant aromatic jus Pan fried fillet of salmon Served on a bed of herb and horseradish scented mashed potatoes with wilted spinach, brown shrimp beignets, pea purée and saffron velouté Festive vegetable wellington (V) Served on a root vegetable gateaux with puréed cauliflower, sautéed kale and a shallot, port wine and thyme sauce Traditional Christmas pudding (GFA) With Hennessey cream sauce Triple chocolate marquise (V) A decadent dessert served with boozy cherries and a brandy snap filled with sweet vanilla cream Orange blossom fragranced meringue nest (N) (GF) Filled with winter berry compote, honey and lemon mascarpone and dusted with hazelnut praline Chef s hand selected artisan cheeseboard (GFA) Served with homemade festive chutney, grapes, celery and biscuits Freshly brewed coffee or Yorkshire tea served with mince pies
Boxing Day Menu 2 courses - 19.50 3 courses - 24.50 (Bar open from 12 noon until 10pm & serving food from 12pm until 5.30pm) Chef s fresh, seasonal soup of the day (V) (GFA) Served with a hunk of freshly baked bread and butter Chicken liver and brandy pâté (GFA) With homemade festive chutney, toasted bloomer and dressed house salad The Arms classic prawn and smoked salmon salad (GFA) Served with brown bread and butter Garlic mushrooms (V) (GFA) Served in a brandy cream sauce with a hunk of toasted bread and house salad Roast topside of beef or roast loin of pork Both served with Yorkshire pudding, roasted and mashed potatoes, seasonal vegetables and proper gravy The Arms famous individual steak and Yorkshire ale pie Handmade with short crust pastry, served with real ale gravy, homemade chubby chips and seasonal vegetables Jim s specialty proper classic chicken kiev Served with homemade chubby chips, house salad and Arms special crunchy coleslaw TS Hartley s butchers of Tholthorpe steaks 8oz Rump 10oz Sirloin ( 6 supplement) 8oz Fillet ( 8 supplement) Sourced from local suppliers and cooked on our specialist ceramic flaming grill for a fantastic chargrilled taste! All of our steaks are cooked to your liking and served with grilled portobello mushroom, confit vine tomatoes, proper beer battered onion rings and homemade chubby chips The Aldwark Arms Hamburg steak burger Served with your choice of cheese... Cheddar Swiss Blue Ground prime steak burger with our secret seasoning, topped with your choice of cheese, smoked bacon, American mustard mayonnaise and served in a rustic artisan ciabatta roll with hand cut chips, beer battered onion rings and house salad Awesome curries of the world (VA) (GFA) Made from scratch our Chef s compete over this job! Served with basmati and wild rice, naan bread, raita and mango chutney Fresh Italian dish of the day (V) (GFA) Please check our blackboards for today s choice. Meat and fish options also available at a supplement Selection of desserts from our famous blackboards
New Year s Eve Gala Dinner & Disco Served between 7pm and 8.30pm 45 per person (*Book your party and pay your deposit by 30th October and receive 10% off your total food bill! 50% deposit required upon booking) Glass of fizz on arrival Amuse bouche of Mini-stroni soup (V) (GFA) A mighty little cup of the season s best vegetables and pasta in an aromatic vegetable broth Duo of salmon (GF) Beetroot and Arms whiskey cured salmon and oak roasted salmon and dill pâté, served with Yorkshire allotment pickle, horseradish mayonnaise and fine herbs *Book early & receive 10% OFF Pan seared breast of wood pigeon Served with Doreen s black pudding, celeriac remoulade, clementine segments, blackberry coulis and sweet potato crisps Bosworth Ash tartlet (V) A warm puff pastry tart of Bosworth Ash goats cheese, figs and local leeks, served with red onion marmalade and herb leaf salad Scallops Yorkshire style! (GF) Pan seared king scallops in a nut brown lemon and garlic butter, served on Yorkshire caviar (mushy peas!) with crispy Elvington smoked bacon lardons, dill pickled gherkins and pea shoots Go the whole hog! Pan roasted fillet of pork, wrapped in parma ham, and slow braised pigs cheek, served with black pudding mashed potatoes, sticky, braised red cabbage and a sage, pearl onion and cider scented jus Pan fried fillet of salmon (GF) Served on butter glazed, sautéed winter greens with saffron chateau potatoes and tomato, butter bean and fennel stew Char-grilled venison haunch steak (GF) Wrapped in herbs and pancetta and served with pan haggerty, braised baby peas and greens and a fragrant red currant and balsamic jus Butternut squash tortellini (V) Served on a hearty pottage of locally sourced leeks, barley and beans, finished with scallions, herbs and topped with crumbled goats cheese Sticky toffee pudding Our signature pud with proper toffee sauce & local Yorvale vanilla pod ice cream Baked rich chocolate tart Served with a tuille biscuit, baileys ice cream and fruit coulis Crème assiette Vanilla panna cotta, strawberry and basil infused crème brûlée and a lemon posset served with little short bread fingers Chef s hand selected artisan cheeseboard (GFA) Served with homemade festive chutney, grapes, celery and biscuits
Bank Holiday - Tuesday 27th December Bar open 12noon until 10pm Food served 12noon until 7pm (full menu) New Year s Day Bar open 12noon until 10pm Food served 1pm until 7pm (full menu) Booking terms and conditions 1. All bookings must be confirmed in writing with a non-refundable and non-transferable deposit. For Christmas parties, a deposit of 10 per person is required and for Christmas Day and New Year s Eve a deposit equivalent to 50% of the total booking amount is payable upon booking. 2. An enquiry does not constitute a booking. 3. All alterations to a booking must also be made in writing. 4. Prices include VAT at the current rate. We accept most major credit/debit cards with the exception of American Express. 5. Please ensure party members are aware that in the event of any cancellation made two weeks or less of the party date will be subject to a charge equivalent either 10 per person for party nights or 50% of the total booking amount for Christmas Day or New Year s Eve. These charges also apply for any party members who do not attend on the night. 6. Please arrive 15 minutes before your booking time to ensure that all party members are seated at your chosen dining time. All tables need to be vacated by the end of your agreed sitting time. 7. Pre-orders are required in advance from our Party Night no later than 14 days prior to the date of your booking, and by 30th November for both our Christmas Day and New Year s Eve Gala Dinner menus. We ask that you complete, in full, the pre-order forms sent to you and that each guest s name be included with their individual order as we will provide place cards detailing this information. It is advisable for the party organiser to keep a copy of the pre-order form for reference on the day. 8. Should any guests have dietary requirements, please enquire as to which dishes might be suitable for your guest. We endeavour to cater for all dietary needs and can do so given appropriate notice. 9. We regret that bills cannot be issued to individuals nor payment taken individually from each guest unless given prior notice and agreed with the management, otherwise one bill will be given to the party organiser. 10. Service charges are not included in any of the prices indicated in this menu. 11. It is the responsibility of the party organiser to ensure that all guests are aware of these terms and conditions.
We d just like to say A huge thank you to all of our customers for their support during 2016 and would like to wish you all a very, merry Christmas and a happy and prosperous new year. We very much look forward to welcoming you over the festive period and throughout 2017. From Pete, Beccy, Jim, all the management and staff
Aldwark Alne York North Yorkshire YO61 1UB peter@aldwarkarms.co.uk 01347 838324 aldwarkarms.co.uk