Dinner menu 
Dinner Menu
Our Head Chef, Simon Crannage, incorporates many traditional
ingredients in his dishes giving his own charismatic interpretation to
their pure and wholesome flavours.
At every level a particular emphasis is placed on the abundance of fresh
seasonal produce sourced both from the walled garden and surrounding estate.
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Dinner Menu
June 2008
Market Menu
The Market Menu costs £42 per person. This is the menu available to those guests staying at the hotel on a dinner, bed and breakfast package, with the Signature and Tasting menus being available at a supplement.
Starters
Fillet of Brill, Pigs Cheek Cannelloni, Braised Lettuce and Pancetta
Chilled Clear Soup of Vine Tomato, Chervil Set Cream, Goat Cheese Fondue,
Basil
Butternut Squash Velouté, Aged Parmesan, White Truffle Oil
Roasted Swinton Asparagus, Poached Hens Egg, Hollandaise Sauce
Main Courses
Home smoked Rump of Beef, Braised Short Rib, Watercress and Garden Vegetables
Fillet of Scarborough Woof, Crushed Organic Potato with Herbs, Pickle
of Garden Vegetables, Roasted Scallop
Risotto of Woodland Mushrooms, Poached Hen's Egg, Garden Herb Salad
Poached then Roast Chicken, Lemon and Thyme, Creamed Potato, Broad Beans
and Young Shoots
Desserts
Caramel Crème Brulée, Pear Sorbet
Rosemary Scented Panna-Cotta, Lemon Mousse, Red Berry Soup
"Memories of Walnut Whip", Chocolate Mouse, Caramel and Walnut, Chocolate
Sauce
Lychee Soaked Baba, Sweet Strawberry, Chantilly of Blackcurrants
Signature Menu
Simon's Signature Dishes combine a more sophisticated level of technique with rarer and refined ingredients to both challenge and stimulate the senses. The Signature Menu costs £52 per person and includes an amuse bouche, pre dessert and coffee and petits fours. For those guests staying at the hotel on a dinner, bed and breakfast package, a £10 supplement per guest applies.
Starters
Pressing of Foie Gras and Date, Roasted Fig Purée, Foie Gras and Hazelnut
Bon-Bon
Seared Tuna, Avocado Waldorf salad, Gazpacho and Wasabi
Roasted Loin of Rabbit, Lightly Curried Confit Leg, Mint and Pea Jellies,
Roasted Almonds
Main Courses
Simple Swaledale Lamb Spring Garden Vegetables, Boulangére Potato
Breast of Duck Isobel, Braised Endive, Potato and Confit Leg Pressé, Fig
and Apple
Poached Fillet of Pollock, Broad Beans and Peas, Baked Potato, Flaked
Ham, Onion Foam
Desserts
Hot Chocolate Fondant, Pistachio Biscotti, Milk Ice Cream
A Selection of French and British Cheeses, Oat Biscuits and Fig Terrine
(Cheese is also available as a fourth course at a charge of £5.95 per
plate)
Selection of Swinton Park Ice Creams and Sorbets
Tasting Menu
The Tasting Menu is an invitation to embark on a culinary journey, with
Simon Crannage's personal selection of six exquisite surprise courses.
The menu gives you an opportunity to savour and enjoy his most innovative
and perfectly balanced creations.
The six course Tasting Menu costs £62 per person. For those guests staying
at the hotel on a dinner, bed and breakfast package, a £20 supplement
per guest applies. This menu is served until 8.45pm and is designed for
the whole table.
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Pudding wines and a fine selection of ports are available by the glass and bottle Please ask for our list.
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Samuel's Cheese Selection
Our cheese selection combines the rugged and crumbly character of our local cheeses from the Yorkshire Dales with a wide choice of other quality cheeses from the UK and the Continent
Cornish Yarg
A crumbly but moist cheese made from cows milk. The natural rind is covered
with nettles that obtain a greyish hue due to the maturity of the cheese,
the interior softens and the taste is reminiscent of meadow flowers.
Richard III
A rennet free, mould ripened, farmhouse, dry hard cheese from cow's milk
lightly pressed to withhold its moisture. It is a cheese that crumbles
with ease. Its strong lingering palate is a result of its extra maturation.
Yorkshire Blue
A gold award winning cheese, from the Shepherds Purse cheeses at Thirsk.
This is a full fat soft blue cheese with a mellow and creamy texture.
Munster
An unashamedly strong and smelly cheese from Philippe Olivier, which comes
to life at room temperature.
Swaledale Goats Cheese
A delightful chalky and crumbly goats cheese with a light clean flavour
from upper Swaledale in North Yorkshire.
Tornegus
This Friesian raw cows milk cheese is washed with Kentish white wine and
flavoured with peppermint and lemon Verbina. (Unpasteurised)
Epoisses
From the Bourguignon region of France, this is said to be one of Napoleon's
favourite cheeses. This is a strong smelling cheese, having a mixture
of salt, sweet, metallic and milky flavours.
Reblochon
Made in the Savoie region of the Alps, this soft runny cheese has a fresh
taste of mountain air with a slight aroma from the washed rind.
Fleur Du Maquis
This sheep's milk cheese is coated in Herbs and Berries and left to ripen
for 8 weeks, It is a light and creamy cheese with a hint of rosemary
Mull of Kintyre
A full rich cheese that has been matured for a minimum of nine months.
It has been dipped in wax to retain flavour and freshness.
Gubbeen
A silky a light fresh cheese from Schull in Southern Ireland, which has
a milky flavour.
Hunsley Goats Log
A fresh and robust tasting cheese rolled in Thyme, Tarragon and Marjoram.
Which gives it a fresh aroma with dry yet creamy mouth texture. Made by
Tom and Tricia at the Lowna Dairy in East Yorkshire
Celtic Promise
Cider washed rind, supple in texture with a spicy aromatic flavour.
Cropwell Bishops
This king of Stiltons has a crumbly texture with a light blue cheese flavour.
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All prices are inclusive of VAT at 17.5%. The menus change regularly and dishes and prices shown are for guidance only.
Gratuities are at your discretion
Hotel of the
Year 2004. White Rose Outstanding Customer Service Award 2006.
With 4 AA Red Stars and 3 AA Rosettes, Swinton Park is one of the highest rated hotels in Yorkshire and Cumbria