Dining

The Boars Head offers two exceptional dining areas, our contemporary Brasserie setting and our relaxed Bistro and Bar. An exciting ‘Brasserie’ style menu is available in both and offers something for everyone.

Food is incredibly important to us.  We use fresh produce from the Castle Kitchen gardens whenever we can and always focus on using local produce and suppliers to ensure that we source some of the region's finest ingredients.

The menus are inspirational and we believe in serving meals, not sculptures on a plate. There’s always something to tempt you when dining at the Boar’s Head as the menu changes regularly to capture the essence of each season.

Sir Thomas looks after the wine list himself and enthusiastically spends months finding the right wines and making sure he tastes them all!

There are exciting wines to complement each seasonal menu. We also offer a selection of beers from local brewers in cask, keg or bottle and an array of spirits including some fine Island and Highland Malts.

Well-behaved dogs are welcome to accompany their owners into the Bar/Bistro and the Lounge areas of The Boar's Head.

 

Monday - Saturday: 12.00 noon - 2.00pm and 6.30pm- 9.00pm

Sundays:   12.00 noon - 8.00pm

Large sections of our menu change daily. Please see below a recent example of our main menu:-

Starters

Homemade Soup of the Day
Served with our fresh baked mini loaf

Queen Scallops
Baked in the Shell, garlic and herb butter,
gruyere crust

Seafood Platter
“Prawn Cocktail”, Baked Queen Scallops, Tiger Prawn Brochette, Smoked Salmon,
Mini Loaves and Boars Head Salads

Pan-Seared Pigeon Breast
Wild mushroom and pea fricassee, blackberry jus

Wild Mushroom Soufflé
Chive crème fraiche

Grilled Fillet of Mackerel
Confit beetroot salsa, creamed horseradish
and watercress

“Ploughman’s”
Castle Kitchen honey roast ham, Kendal’s pork pie,Ryedale cheese,
pickle and chunky bloomer bread

Roast Artichoke
Shallot tart, walnuts and goats curd

 

Mains

Sage Gnocchi
Roast butternut squash, kale, Yorkshire Blue cheese

Poached Breast of Estate Pheasant
Fondant potato, crisp bacon, bread puree

Haunch of Holme Farm Venison
Spiced pumpkin, celeriac

Slow Cooked Belly of Local Pork
Rosti potato, Ripley Estate apple and thyme puree, creamed cabbage

Sea Bass Fillet
Confit potato, shellfish bisque with chorizo and mussels


The Classics

Prime Beef Burger
Topped with cured bacon, cheese and a flat mushroom.
Served in a sour dough bun with
our secret recipe relish.. and of course CHIPS!

Chickpea, Sweetcorn and Cous Cous Vegetarian Burger
Topped with cheese and a flat mushroom.
Served in a sour dough bun with our secret recipe relish.. and of course CHIPS!

Steak
10oz ‘Premium Range’ Rump Steak, confit tomato, watercress… and chips

Wild Mushroom Stroganoff
Mixed mushrooms, onions and peppers cooked in a creamy paprika and Dijon mustard sauce, served with wild and basmati rice

Sausage
Baked Cumberland Sausage ring, garlic and herb crushed potatoes, roast red onions

Fish Pie
Salmon, smoked haddock, prawns and queen scallops with egg, capers and white wine cream sauce,
wholegrain m
ustard mash potato topping

Whole Baked Plaice
on the bone. Served with herb and caper butter buttered greens and new potatoes

 

 

Sandwiches

Sandwiches are served on either white or granary sliced bread with a side of coleslaw and dressed leaf
and a
“shot” of today’s Soup

Warm Pulled Pork
BBQ relish, spiced slaw, sour dough bun

Classic Smoked Salmon
cream cheese, black pepper and cucumber

“Castle Kitchen” Roast Beef
horseradish mayonnaise, rocket, sliced plum tomato

Warm Roast Vegetable and Brie 
coriander humours

 

Sides

Honey and Rosemary Roast Root Vegetables

Mixed Leaf Salad

Sauté Garlic and Herb Greens

Chips

 

 

Desserts

Caramelised Garden Apple Tart
honeycomb ice cream

Rich Chocolate Marquise
pistachio Anglaise and brittle

Spiced Rum Panna Cotta
mulled wine poached pear, mulled sorbet

Sticky Toffee and Banana Pudding
Toffee sauce, glazed banana and vanilla ice cream

Trio of Yorkshire Cheese
water biscuits and chutney

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