Menu

The Restaurant At Temple Sowerby

In The Beginning

SCALLOP
hand dived scallop, tartare, apple, radish, seaweed verde

TROUT
cured chalk stream trout, jersey royals, potato cream, caviar, mint

VEAL
dry aged veal tartare, grilled onions, wild garlic capers, dill pickle, malt

TOMATO
Heritage tomato salad dressed in barbecue oil, pickled green strawberries, ground elder, buttermilk

The Main Event

HOGGET
Herdwick hogget loin, sticky belly, black garlic and anchovy emulsion, new season peas, pomme puree

BEEF
rib of beef, hen of the woods, alliums, braised oxtail

HALIBUT
line caught halibut, English white asparagus, sorrel, charred lettuce, cured roe

CARROT
salt baked carrot, burnt cabbage hearts, smoked hazelnuts, wild garlic emulsion

All Good Things Must Come To An End

FLOWERING CURRANT
flowering currant blossom sorbet rippled with flowering currant leaf ice cream, sour goat’s milk

SPRUCE
spruce parfait, Yorkshire rapeseed oil, citrus

WOODRUFF
woodruff, rhubarb, salted almond, yoghurt sorbet

CHEESE
selection of regional cheeses, caramelised apple terrine, fruit cake, celery, shallot chutney

2-COURSE £35

3-COURSE £45

Encore

cafetière, cappuccino, or espresso coffee,
a selection of teas and infusions
served with home-made petits fours
£4.50

Dessert Wines & Port

50ml glass 125ml glass
VAT 5 Botrytis Semillon £3.25 £7.50
Pacherenc Du Vic-Bilh £3.70 £8.25
Colosia Pedro Ximenez £3.70 £8.25
Taylors LBV Port 2011 £3.70 £8.25

Guests with food allergies or intolerances should ask for advice about the ingredients contained in each dish

Room #1