The Garden Room Bar & Restaurant at Sneaton Castle Menu & Prices — Whitby

Infused with roasted garlic & foncalieu white wine, side of sourdough toast (ve)

Confit of shredded duck, binded with hoison and spring onion with sneaton castle orchard plum sauce dip (cdf)

Prawn cocktail with marie-rose sauce with brown bread and butter (cdf)

Sticky beer glazed bbq ribs (cdf)

With mint and coriander chutney (ve, cdf)

Goats curd, honey, granola, garden herbs (ve, cdf)

Served with crème fraîche, rustic roll and butter (cdf)

Chicken liver pâté with toasted bread & sneaton castle estate chutney

Fresh whitby cod from lockers trawlers. Served with skinny fries, garden peas & tartare sauce

Teriyaki glazed salmon, pak choi, jasmine rice (cdf)

An authentic jalfrezi base with naan bread, fragrant pilau rice, poppadum & traditional pickle tray. Choice of vegetables or tofu (ve, cdf), or chicken or king prawn.

Served with our own tartare sauce, lemon, fries & garden peas

With slow roasted cherry vine tomatoes, raspberry coulis & a side of fries (ve, cdf)

Castle's own chinese cocktail sauce with mixed peppers, pak choi, baby corn and jasmine steamed rice (cdf, cgf, ve). Add chicken, king prawn or tofu available.

Waterford prime steak burger topped with fountains gold cheese, beef tomato, baby gem lettuce & a side of fries

Succulent lamb & mint burger topped with mango chutney, beef tomato, baby gem lettuce & fries

Aged in the himalayan salt chamber to create finer texture and chargrilled to the cooking of your choice.

A modern artisan cut with distinctive marbling, has a perfect balance of flavour and texture. Recommended medium-well

10oz free range yorkshire pork ribeye, dry aged in a himalayan salt chamber, served with the above and grilled pineapple & crispy fried egg

Carrots in orange & ginger, red wine braised red cabbage & tenderstem broccoli

Peppercorn, yorkshire blue cheese or diane sauce

Skinny fries (cdf), sweet potato fries or chunky chips (cdf)

Mille-feuille layered with pistachio and mascarpone cream, rhubarb gel, finished with strawberry ice cream

White rum, rich coconut cream, tangy pineapple

Bacardi, raspberry, garden mint, lime, soda

Bacardi, fresh garden mint, lime, soda, sugar

Vanilla vodka, passoã, passion fruit, pineapple

Double espresso, vodka, tia maria

Disaronno, lemon, cherry garnish

Sweet raspberry chambord, vanilla vodka, pineapple

Bourbon, sugar syrup, angostura bitters, orange peel

Amaretto, sweet red cherry liqeur

Barcardi, strawberry, lime

Bramble of bay whitby gin, chambord, lemon

Tequila, dragonfruit purée, cointreau & lime

Breaded deep fried goats cheese, served with confit of peppers, orange & cranberry sauce

Pan fried hake with saag aloo, onion bhaji, chardonnay curry cream

Pan fried fillet of pork wrapped in parma ham, whole grain mustard mash, apple cider cream sauce, crispy doreen's black pudding

Grilled chicken supreme, sauteed new potatoes, finished with a brandy & wild mushroom sauce

Yorkshire chicken, in a mild sauce served with homemade naan bread, veg pilau rice, poppadum, mango chutney and pickle tray

A trio of miniature desserts, today we have baked alaska, caramelised citrus tart & lemon posset