Samuel's Restaurant

Lunch

Lunch is served every day in Samuel’s restaurant, with the exception of Mondays. The menu below is served from Tuesday to Saturday. See our Sunday Lunch page for a sample of the menu served on a Sunday, and the Castle Menu which is our brasserie style menu served in the bar, public rooms and as room service.

Served from Tuesday to Saturday. See the Sunday Lunch menu for a sample of the menu served on a Sunday

Three Courses £25.95 per person / Two Courses £22.00 per person

Starters

Swinton Estate Game
Pressing of Rabbit and Pheasant, Chorizo, Chicory Marmalade

Spiced Parsley Root Velouté
Apple Foam

Swinton Smoked Trout
Garden Beetroots, Horseradish, Quail Egg

Main Courses

Walled Garden Herb Gnocchi
Pan Roasted, Vegetable Ribbons, Crispy Parmesan and Herb Oil

Whole Roast Estate Partridge
Creamed Potato, Chard, Salsify

Monkfish
Lobster Mousse, Linguini, Lobster Bisque

Dessert

Garden Raspberry
Local Yoghurt, Jelly, Meringue, Granola

Cheese
British and Artisan Cheese, Oat Biscuits and Quince Jelly

Walled Garden Fig
Caramel Mousse, Fig Sorbet, Almond Caramel

Sunday Lunch

£28.00 per person

First Course

Chicken Liver Parfait, Red Onion Marmalade, Fruit and Nut Toast

Tomato and Basil Soup

Pressed Whitby Crab, Cucumber, Tomato and Lemon Dressing

Smoked Salmon Salad, Garden Asparagus, Peas and Fennel

Main Course

Yorkshire Roast Loin of Beef, Garden Vegetables, Yorkshire Pudding

Pan Roasted Chicken Breast, Creamed Potato, Fresh Garden Greens

Pan-Seared Organic Salmon, Forked Pink Fir Potato, Ragout of Fresh Peas and Beans

Wild Mushroom Risotto, Aged Parmesan, Organic Poached Hens Egg, Garden Herbs

Pudding

Almond Rhubarb Flan

Pyramid of Chilled Coconut Mousse, Chocolate Sauce

Vanilla Crème Brulée, Raspberry Sorbet

Selection of Fine Cheeses

Dinner (Classic Menu)

£52.00 per person

For those guests staying at the hotel on a dinner, bed and breakfast package, the Classic Menu is included in the room rate. Four dishes are changed each day to add variety for those guests staying two nights or more. Guests can also choose dishes from the Garden Produce Menu as alternatives to those shown here.

“Chicken liver parfait”
Sweet and sour apple, truffle brioche, Madeira jelly

Charred Mackerel
Oyster jelly, pickled cucumber, toasted sesame ice cream

 Swinton Pheasant
Rillette of pheasant, date puree, mulled turnips, game chips

 Smoked Swinton Trout
House pickles, fennel toast, citrus crème fraiche

 ————

 Breast of Duck
Braised chicory, crispy leg, grapefruit, hazelnut, herb barley

 Fillet of Scottish Halibut
White beans, poached white cabbage, smoked chicken stock, confit wing

 Middle white Pork
Belly, fillet and pulled shoulder, crispy herb buckwheat, treacle roasted carrot, bay and onion puree

 Fillet of Stone Bass
Jeera spiced mussels, toasted coconut, garden spinach squash set cream

 ———– 

Warm pistachio and olive oil cake
Raspberry and white chocolate ganache, raspberry sorbet

 White chocolate mousse
Sesame and peanut, salted caramel ice cream

 Black treacle panna-cotta
Marinated black fig, sherry reduction, ginger bread crisp

 Plum parfait
Sloe gin, lemon thyme sable, sherbet

 Cheese

A selection of seasonal local cheeses
Served with their own garnishes
(Supplement as extra course £10.50)

Selection of Tea or Coffee served with Petit Fours
£3.75

Liqueur Coffee served with Petit Fours
£7.75

Dinner (Signature Tasting Menu)

£60.00 per person
Sommelier Pairing £28.50

Garden artichoke
Velouté, smoked eel, apple, roasted chicken
Champagne, Jacques Boncoeur Brut Reserve, France, NV

  Apple
Sorbet, syrup, fresh apple

Yorkshire quail
Roast quail, mushroom and bacon, fried egg
Chardonnay, Little Rascal, Victoria, Australia, 2010

 Razor clam
Grapefruit, mackerel tartare, parsley

Wateredge Farm beef
Braised blade, pommes puree, young vegetables, Madeira sauce, seared foie gras
Malbec, Kaiken Mendoza, Argentina 2010     

 Bloody Mary
Sorbet, vodka, celery

 Whipped Haldenby blue
Warm choux, honey with truffle
Dow’s Fine Tawny, Portugal, NV

 Blackcurrant and Pear
Caramelised butter pastry, lemon jelly
Muscat, Château de la Peyrade, Frontignan, France

For those guests staying at the hotel on a dinner inclusive rate a £8.00 supplement per guest applies
This menu is served until 8.45pm and is designed for the whole table

Garden Produce Menu

£52.00 per person

Jerusalem artichoke velouté
Compressed apple, chargrilled artichokes

 Slow cooked Tanfield egg
Mushroom puree, leek and truffle velouté

  ——–

Salt baked Celeriac
Honey baked oats, textures of celeriac, Wharfe valley rapeseed with lemon

 Butter roasted Cauliflower
Cumin spiced lentils, cauliflower puree, roasted almonds, and turmeric dressing

 ———

 Warm confit of orchard apple
Toffee and date pudding, vanilla ice cream, caramel

 Garden carrot cake
Tangerine sorbet, toasted pumpkin, winter spices

Please note that you can choose dishes from both the Garden Produce Menu and Classic Menu for all courses