Restaurant Menu

Amuse bouche

A little pre starter to get your taste buds tingling, changes daily.

Starters

Caramelised balsamic onion tart with mature cheddar, herb crust and a pickled walnut and beetroot salad  (v)

Whitby landed queen scallops grilled in the shell with parmesan, pesto and matured Sleights ham

Rustic pork pate with toasted granary bread, gerkins and spiced blueberries

Crab, langoustine and smoked haddock fish cake with tomato salsa and a basil cream

Trio of seafood : Can't decide ? Why not try three of our most popular dishes on one plate. Deep fried squid,

queen scallops and a little moules mariniere

Main Courses

 
Fillet of char grilled Yorkshire beef with braised and pressed shin, potato fondant, roasted shallots, foie gras beignet, baby carrots and sauce diable

 Wood pigeon wellington with chipolata, blackpudding and smoked bacon faggot, turnip fondant, creamed potato, game chips and a rich game sauce

Fillets of Whitby turbot with a pilaf of rice, crispy langoustines, fennel bahji and curried hollandaise

Fillets of wild Whitby sea bass with smoked mashed potato, steamed mussels and queens, broccoli tempura and a vanilla beurre blanc

Trio of cheese ravioli with roasted Mediterranean vegetables, crispy fried fennel and a basil cream (v)

Pre dessert

A small sweet sensation served before your ordered dessert or cheese 

Salt & Pepper Whitby Squid with lime and chilli mayonnaise

Chablis  (all glasses are 100ml)  £3.95

Green’s Prawn & Crab Cocktail with brown bread croutons, bloody Mary seafood sauce

Saint Clair, Sauvignon Blanc  £3.85

Queen Scallops served in the shell with pesto, parmesan & matured Sleights ham

Gavi di Davi  £2.85

Whitby Smoked Haddock served with a potato, leek and parsley chowder

Centare  £2.45

Moules Marineres cooked in white wine, garlic & cream

Saint Clair, Sauvignon Blanc  £3.85

Wild salmon fillet with roasted Mediterranean vegetables and a basil cream

Groot Constantia Sauvignon Blanc  £3,95

Greens Thai Seafood ragout

tiger prawns, mussels, salmon & queen scallops with red thai curry, coconut milk & lime leaves

Saint Clair, Riesling  £3.85

Wild Whitby sea bass 

served with steamed mussels and queen scallops, smoked mashed potato, broccoli tempura and a vanilla beurre blanc 

Chablis  £3.95

4 courses  £30.00,  5 courses £37.00, 6 courses £44.00

Sunday Lunch

We are open all day on Sunday from 12.00pm. Our traditional roast is served from 12.00pm to 6.00pm and  our full Bistro menu is also available.

Roast of Rump of Prime Yorkshire Beef, stuffed loin of Yorkshire Pork or leg of

Ryedale Lamb, all served with roast potatoes, real Yorkshire puddings, proper gravy

and fresh seasonal vegetables

£10.95

MEAT & POULTRY

All our beef and lamb is selected from the farms below by Andrew Radford of Radford’s Butchers, Sleights.

A dry hanging process of twenty one days minimum follows to give tenderness and flavour, ensuring top quality produce and complete traceability.

BEEF:- Mr Ron Stainthorpe Tofthouse Farm, West Barnby.

 Mr Roger Bowling, Haxby, Nr. York

Mr G D Nutt, Field House Farm, Thirtleby, Nr. Hull.

Mr Peter Hill, Old Hall, Ugthorpe, Whitby

Mr G. Marwood, Harome, Nr Helmsley

PORK:- All our pork is outdoor reared in Yorkshire

LAMB:- Mr David Wilson, Crook Farm, Harome, Nr. Helmsley

Mr C R Fawcett, Kissthorn farm, Sand Hutton, Nr. York

POULTRY:- All Grain fed and barn reared in the Yorkshire wolds

GAME: All our game is shot by local guns on surrounding Whitby estates

Bistro Menu

Starters

A Crock of Homemade Soup (v) 4.75

 Green's prawn and Whitby crab cocktail with crispy croutons and a bloody Mary seafood sauce 8.65

Moules:-Large bowl of fresh mussels cooked with white wine, garlic and cream 9.00

 Whitby Queen Scallops: served in the shell with pesto, parmesan and matured Sleights ham 9.50

Deep fried salt and pepper squid with lime and chilli mayonnaise 8.95

                                 Rustic pork pate with toasted grannary bread, gerkins and pickled Blueberries 7.85

Caramelised balsamic onion tart with mature cheddar, herb crust and a beetroot and pickled walnut salad  (v)7.95

Lighter Dishes

Moules Frites:

Large pan of Moules Marineres served with French fries and garlic mayonnaise 14.25

Green's Thai seafood ragout :- Tiger prawns, scallops, mussels and salmon cooked with coconut milk, lime leaves and red Thai cuury, served with rice pillaf 17.25

 Trio of cheese ravioli, Mediterranean vegetables, crispy fried fennel and a basil cream  (v) 13.95

Radford's thick sausages, mash and rich onion gravy  9.50

 Grill

 Steak Frites:

Selected prime Yorkshire reared  beef.

Char grilled sirloin served with French fries, tomato,pickled  onion and a blue cheese and truffle dressed salad 19.95

 Prime 8oz Yorkshire Rump Steak, Mixed Salad and French fries 17.50

 Pepper sauce 2.10

King Prawns & garlic butter 3.65

Béarnaise sauce 3.00

Green’s Rump steak Burger with crisp lettuce, tomato and red onion, montery jack cheese and French fries 13.95

 Chicken Kiev:- Breast of barn reared Yorkshire chicken stuffed with garlic, mushrooms & tarragon butter, french fries and buttered peas  13.95

Classic Bistro dishes

Slow cooked belly of outdoor reared Yorkshire pork with apples, black pudding, mash, spiced cider reduction and crispy pork scratchings 16.25

 Breasts of partridge with its own chipolata, blackpudding and smoked bacon faggot, creamed potato, turnip fondant, game chips and a rich game sauce 18.95

Green's authentic Bolognaise : Fresh cooked pasta with our unquie sauce made with prime beef and pork, roasted garlic and tomatoes, served with fresh parmesan and garlic bread 10.95

Side orders

French Fries & Mayonnaise 2.10

Buttered New Potatoes 2.10

Mixed seasonal vegetables 3.20

Cherry Tomato, basil and olive salad 3.75

Dauphinoise Potatoes 2.65

Extra Homemade Bread 1.50 per basket

Please, for the comfort of the other guests, no mobile phones.

Todays Catch

Starters

Green’s Thai Seafood Ragout: - scallops, mussels, tiger prawns and salmon cooked with coconut milk, lime leaves and red Thai curry

Salt & pepper Whitby squid with lime & chilli mayonnaise

Green’s prawn and crab cocktail with brown bread croutons, bloody Mary seafood sauce

Six fresh oysters served on ice with Tobasco and lemon

Mains

 Whitby smoked haddock with potatoes, leeks, a parsley and chive cream, smoked mussel croquette

Green’s Thai Seafood Ragout: - scallops, mussels, tiger prawns and salmon cooked with coconut milk, lime leaves and red Thai curry

Trio of wild salmon :- Fillet with Mediterranean vegetables, escallop cooked ' en papilotte' and a little salmon potato, leek and parsley chowder

Fillets of wild Whitby sea bass with smoked mashed potato, steamed mussels and queens, brocolli tempura and a vanilla beurre blanc

Fillets of John dory with a pillaf of rice, crispy langoustines, a fennel bahji and curried hollandaise

 ALL OUR FISH IS LANDED BY WHITBY TRAWLERS ON THE QUAY WHEREVER POSSIBLE

 WHITBY TRAWLERS AND THEIR CAPTAINS

THESE ARE THE MEN AND THEIR VESSELS WHICH BRAVE THE NORTH SEA TO BRING US AND YOU THE WHITBY FISH WHICH YOU SEE ON OUR MENUS

GOOD INTENT   JAMES & MARK COLE

ABBEY LEE     JOHN HALL

MAGGIE M   BOB MAINPRISE

EMULATOR   SHAUN CROW

KRISTANJO   CHRIS LEDLEY

COPIUS       RICHARD BREWER

OUR LASS II     JAMES LOCKER

DEFIANT         ARNOLD LOCKER

EMULATE II           HOWARD LOCKER

Trio of chocolate:- White chocolate and cardamon cheesecake, chocolate chip cookies with chantilly cream and dark chocolate and orange ice cream

 Green’s classic pear and frangipan tart with ginger syrup 

 Treacle sponge with double cream ice cream and caramel sauce

Apple tart tatin with double cream ice cream

A selection of Fresh Fruit Sorbets or Ice Creams 5.50

 Or take a look at our selection of fine cheeses

Why not take home some of our gift wrapped

Chocolate truffles

 50p each

All our cheese is selected and carefully ripened for us by Cryer & Stott Cheese Mongers, Wakefield

Blue Wensleydale: Made by the Hawes Creamery it was first introduced into Yorkshire after farmers had visited the Blue Stilton producing creameries in the Midlands hundreds of years earlier.

King Richard III Wensleydale: A cow's milk cheese handmade in the traditional farmhouse Wensleydale style, by Suzanne Strike of Newton-le-Willows, Bedale. A stones throw from Middleham, a favourite residence of Richard III.

Ribblesdale Smoked Superior: Ian Hill produces this wonderful cheese at Ashes Farm, in one of the bleakest and wettest Dales just above the River Ribble. This is a hard goat's cheese, with a mellow, rich flavour, but not as overpowering as some traditional goats cheeses.

Comte: The Comte Saint Antoine is probably one of the best Comte! It is a hard pressed cooked cheese coming from Jura region, It is matured between 10 - 14 months. Marcel Petite selects for us its wheels in one of the most artisan Jura Mountain Dairies Fruitieres.

Fort Saint Antoine is a fabulous ancient Military Postion, converted into an amazing ageing cave. It is within this fortress that Marcel Petite's secret is operating. All we know is that Marcel uses a cold ripening process as well as a delicate turning on various criteria such as humidity, bacteria ect..

Delice des Creamiers: The Delice des Cremiers is a typical vineyard cheese coming from a very well known region, ''The Burgundy''. A family run dairy that still use un-pasturised milk to produce quality cheeses. Crème fraiche is added in the curd during the manufacturing process. It is left to ripen during a three week period in humid cellars then an additional two weeks in a wooden box.

Farmhouse Roquefort: Roquefort Vieux Berger is simply the most traditional Roquefort. This artisan ewes milk cheese is made by the Combes Family. Roquefort Vieux Berger is mostly hand made, it has a rare creamy flavour. The Causses Mountain (South France) made with unpasturised ewes milk. It has matured between 4 - 5 months.

Cheddar Gorge: Made from unpasturised milk, traditionally made on the farm in the village of Cheddar.

Old Peculiar: The curds of this Swaledale cheese have been soaked in Theakstons Old Peculiar Ale, which is definitely evident! The Swaledale is made in Richmond, North Yorkshire by the artisan cheese maker  David Reed and has a moist, soft, delicious melting texture.

Choice of three 6.50     Choice of five 9.75

Grande assiette of all our select cheeses 15.50