Tapas & Small Plates Lunch & Evening

(Please advise our Front of House of any dietary requirements)   

4 Dishes - 17.50 Served Starter or as a Main Course with Artisan Breads

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Satay of Holme Farmed Venison, Thai Style ‘Slaw’ Spiced Peanut & Soy Satay Sauce*nuts* 5.75

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Home-Cured Beetroot & Lime Scottish Salmon, Toasted Sesame Crust, Crispy Seagrown Scarborough Sea Lettuce, Wasabi Mayonnaise 5.50 *gf*

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Pressing of Wild Boar Terrine, Pineapple, Pickled Quail Egg, Salt & Vinegar Pork ‘Scratchings’, Colman's English Mustard Mayonnaise, Watercress 4.75 *gf *

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Smoked Duck Liver Mousse ‘Egg’ Cherry Jam, Jamaican Gingerbread Crust,Fig & Sultana Toast 4.50

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(v)  Buttered Leek & Soft Herb Green Risotto, Apricot & Orange Compote, Wensleydale, Pumpkin Seeds, Pedro Ximenez Sherry Reduction 4.50 or Main Course 10.95*gf|seeds*

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(v) ‘Nested’ Crispy Hen's Egg, Slow Dried Tomato & Thyme Red Sauce, Watercress gf 4.50

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(v) ‘Charred’ Pasdeloup Crottin, Crushed Hazelnuts, Orange & Cardamom, Pickled Golden Raisins, Cranberry & Sultana Toast, Aged Balsamic Glaze 4.50

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Panko Crispy Squid, Forge Valley Gathered Wild Garlic Aioli 4.75

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Lindisfarne Oyster, Tomlinson’s Yorkshire Rhubarb’ Granita’, Pickled Ginger in Sherry Vinegar 3.00 *gf*

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Steamed Shetland Mussels, ‘Nage’ of Ampleforth Abbey Cider, Three Little Pigs Chorizo*gf* 4.75

40 Queen Street, Scarborough, North Yorkshire, YO11 1HQ, Reservations: www.clarksrestaurant.co.uk or  01723 447373

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Booking terms & conditions

All Group bookings of 10 persons plus requires a £10 per head deposit to secure the reservation upon enquiry. Deposits are non refundable if guests do not attend the booking and the Management reserves the right to refuse the reservation if deposits are not received in full. 

At any point if we receive a second request for the same date, time, table as an unsecured booking all deposits must be settled within 24 hours. Failure to do so may result in the booking being released to the second party. 

Clark's Restaurant will always attempt to phone or email to inform you for the deposit or if a second party enquiry. 

Deposit Payments

Payment made are in pounds sterling and can be made by credit card or debit card. If you require an invoice including a VAT registered number please make this clear on the reservation. For payment using credit card call 01723 447373. WE DO NOT EXCEPT AMERICAN EXPRESS AS A PAYMENT METHOD.

Menus & Pre orders

We require a pre - order of your menu choices one week prior to the reservation using the Pre - order template which our staff will email to you. This will include the name of the guest, menu choices and any dietary requirements or allergies they may have. Steaks must be stated what the preference of the cooking degree. Menus can viewed on our website page under the appropriate headings. 

Cancellations

If a group booking is cancelled or postponed within 72 hours of the original booking date Clark's Restaurant reserves the right to retain the full deposit with no refund, or at its discretion, to transfer the deposit amount to an alternative booking. 

Customer Care

Any queries regarding your meal, service or payment must be brought to our attention at the very earliest opportunity, and in any case, prior to the departure from the restaurant. 

No Show Policy

We will hold a booking for 20 minutes beyond the original booking time to allow for any unforeseen circumstances. We request you contact us to make us aware of any potential delay. 

Gift Vouchers

Available to be purchased at the restaurant or over the phone using a valid credit or debit card and made out to your required value of pounds. Gift vouchers are not valid  currency for Special Events running at the restaurant and will be refused as a method of payment. Gift Vouchers are valid for 06 months upon purchase.

Call (01723) 447373 from 10am – 11pm daily, or book online with OpenTable.
Reservations required in advance for weekends.

Mains

Seasonal Specials Available

(Please advise our Front of House of any dietary requirements)

21 Day Aged Yorkshire Reared Prime Beef Ribeye Steak, Thyme & Rosemary Searing Butter, Espresso Cup Salad, Honey Mustard House Vinaigrette, French Fries 24.95  *gf *Yorkshire Blue & Parsley Sauce|Spiced Green Peppercorn & Brandy Sauce 3.00

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Halibut, Dulse Seaweed Poached Halibut, Crushed Salt Baked Jersey Royals, Salsa Verde, Scarborough Gathered Sea Vegetables & Samphire, Cod Cheek ‘Kiev’, Vermouth & Dill Marinere 18. 50

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Haunch Steak of Cornish Wild Red Deer, Charred Butter Braised Carrot, Hazelnuts & Orange, Beer Pickled Onion, Truffle'd Potato ‘Blinis’ Plum & Thyme Jam, Game Stock, Brambles & Juniper 23.00 *gf*

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Glaves of Brompton Reared Fillet of Lamb, Bombay Potatoes, Spinach, Tomato, English Peas & Mint, ‘Nested’ Crispy Hens Egg, Marsala Wine  24. 00 *gf*

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Half a Native Yorkshire Lobster, Steamed in Garlic & Parsley Butter, Espresso Cup Salad  of Fennel & Black Onion ‘Slaw’ Skin on French Fries *gf* Market Price Applies Subject to Stocks by The Yorkshire Lobster Company *gf*

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Clark’s Best of Both! Half a Native Yorkshire Lobster & 5oz Yorkshire Reared Ribeye Steak Fennel & Black Onion Seeds ‘Slaw’ Skin on French Fries *gf* Market Price Applies

Subject to Stocks by The Yorkshire Lobster Company

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Barbers 1883 Vintage Mature Cheddar Twice Baked Cheese Soufflé, Onion Marmalade & Vegetable ‘Crumble’, Cracked  Cashews & Sage Pesto 16.50 *nuts*

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Black Truffle & Mushroom Tortellini, Artichoke Crisps, Hand Foraged Scarborough Wild Garlic & Parmesan Emulsion, Pea Shoots 18.00

40 Queen Street, Scarborough, North Yorkshire, YO11 1HQ Reservations: www.clarksrestaurant.co.uk or  01723 447373

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Reservations for 10 Persons Plus

Group Menu of 10 Persons Plus

Pre orders are required one week prior to your reservation clearly highlighting any dietary requirements, dishes may be altered to accommodate however please note we do not list all ingredients used. A deposit of £10 per head is required one week prior, all terms & conditions can be found on our website. Afters can be chosen on the night.

Allergy Information : Please inform us of any allergies you may have as our menus change regularly and dishes do not list all ingredients used. You may want to discuss your requirements with a member of our team. 

Afters & Cheese Course Menu

Some Desserts Are Available Gluten Free Look For The *


Freshly Baked Strawberry Soufflé, Strawberry & Peach Schnapps Compote, Belgian Dark Chocolate Sauce,Vanilla Pod Ice Cream 9.00

(Please allow 15 minutes for cooking)

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Chocolate Orange, Belgian Dark Chocolate Delice, Orange Jelly, Honeycomb, Salted Caramel Sauce,Rich Caramel Ice Cream * 7.95

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Tonka Bean Set Cream, Tonka Bean Panna Cotta, Mango, Mint, Pineapple in Sailor Jerry's Syrup, Cat Tongues Biscuit * 7.00

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Rhubarb & Custard, Yorkshire Rhubarb & Madagascan Vanilla Custard, Rhubarb Ripple Chantille, Our Homemade Rhubarb Schnapps*7.95

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Clark's Cheese Board Menu

Some seasonal cheeses may be added to our selection. Cheeses can be served as a separate course before or after a dessert.

Rustique Camembert, Yorkshire Blue, Lincolnshire Poacher Cheddar, Yorkshire Fettle, Shepherds Purse Yorkshire Blue

3 Cheeses 8.95 or 6  17.95


Dessert Wine, Sherry & Port

Moscato Passito - Araldica half bottle 19.50 -  by the glass 3.50

Pedro Ximenez- Fernando de Castillo 50 ml  4.75

Heritage Fine Tawny Port- Krohn bottle 19.95 or 50 ml 3.25


Hot Drinks

Roasted & Produced  by ‘Roosters of Malton’

Cappuccino 2.40| Latte 2.40|Americano 2.50|Espresso single 1.80|Double 2.30
Liqueur Coffee 4.75
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Tea|Herbal Tea 2.00

Allergy Information : Please inform us of any allergies you may have as our menus change regularly and dishes do not list all ingredients used. You may want to discuss your requirements with a member of our team. 

CLARK’S RESTAURANT

40 Queen Street, Scarborough, North Yorkshire, YO11 1HQ 

Reservations: www.clarksrestaurant.co.uk or 01723 447373 

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Festive Menu 2019

2 Courses £22. 00 or 3 Courses £27.00

Monday 18th November - Saturday 21st December

12.00-14.00, 18.30-21.00

For Group Bookings please see our Terms & Conditions.

(Please advise our Front of House of any dietary requirements)

To Start

Roasted Parsnip Soup, Hazelnut & Sage Pesto, Gran Duca Parmigiana

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Beetroot & Lime Cured Salmon, Celeriac Remoulade, Laver ‘Bread Stick’, Seashore Vegetables, Beetroot & Dill Mayonnaise

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Pressing of Locally Shot Pheasant, Wood Pigeon, Grouse & Winter Truffles, Pickled Golden Raisins, Candied Walnuts, Toasted Honey & Spelt

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Poached Pear, Stilton & Charred Artichokes, Crab Apple Syrup, Waldorf Vinaigrette & Croutons

Main Course

Butter Roasted Free Range Bronze Turkey, Apricots, Thyme & Sultana ‘Sausage Roll’ Plum & Orange Relish, Poultry Stock Pot Gravy

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Sea Bass Fillet,  Samphire Grass, Tartar, Cockle & Almond Brown Butter

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Barbers 1883 Vintage Mature Cheddar Double Baked Soufflé, Clark's House Salad

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21 Day Aged Yorkshire 6oz Prime Fillet Steak, Rosemary & Garlic Compote Butter , Quail Egg, Pickled Shallot Salad (supplement of 5.95)

Vegetables for the Table:

Braised Red Cabbage, Clark’s Allotment Gathered Apples & Dates  

Creamed Carrots & Swede, Horseradish & Parsley

Brussel Sprouts, Crispy Shallots

Roasties, Confit Garlic, Rosemary & Maldon Salt

Afters

Traditional Sticky Toffee Pudding, Toffee Apple & Caramel Sauce, Vanilla Ice Cream

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Bramble, Cranberry & Port Crumble, Star Anise Creme Anglaise

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Tonka Bean Set Cream, Winter Berries, Orange Jelly, ‘Cat Tongues’ Biscuit

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Cheese Board, Choice of 2 Cheeses from the Menu, Chutney, Grapes & Biscuits

(supplement of 5.00)

40 Queen Street, Scarborough, North Yorkshire, YO11 1HQ, Reservations: www.clarksrestaurant.co.uk or  01723 447373

An Evening Hosted by Josh Wilford & Sloemotion Gin

Friday 24th May 18.30 Arrival £55.95 pp

Reservations Only 01723 447373  £10.00 Deposit

(Please advise our Front of House of any dietary requirements, orders taken on the night)

(v)  Buttered Leek & Soft Herb Green Risotto,  Apricot & Orange Compote, Wensleydale, Pumpkin Seeds, Pedro Ximenez Sherry Reduction   (Sloe Royale- Sloe Gin & Prosecco)   -   Steamed Shetland Mussels,  ‘Nage’ of Ampleforth Abbey Cider, Three Little Pigs Chorizo  * or *  (v)  ‘Nested’ Crispy Hen's Egg,  Slow Dried Tomato Ketchup & Watercress gf      (Hedgerow Gin and Tonic- Garnished with a slice of Apple and a sprig of Thyme)   -   Smoked Duck Liver Mousse ‘Egg’  Cherry Jam, Jamaican Gingerbread Crust  Fig & Sultana Toast  *or*  (v ) ‘Charred’ Pasdeloup Crottin,  Crushed Hazelnuts, Orange & Cardamom, Pickled Golden Raisins, Cranberry & Sultana Toast, Aged Balsamic Glaze      (Bramble Whisky and Ginger Ale garnished with Lime)   -   Satay of Holme Farmed Venison,  Thai Style ‘Slaw’ Spiced Peanut & Soy Satay Sauce*nuts*   * or*   Barbers 1883 Vintage Mature Cheddar Cheese Twice Baked Soufflé,  Spring Herb Salad, Pickled Vegetables      (Sloe Ruby- Sloe Gin and Ruby Port blend)   -   Chocolate Orange…  Belgian Dark Chocolate Delice, Orange Jelly, Salted Caramel Sauce, Honeycomb Caramel Ice Cream.      (Cherry Brandy)    40 Queen Street, Scarborough, North Yorkshire, YO11 1HQ  Reservations:  www.clarksrestaurant.co.uk  or 01723 44737

(v) Buttered Leek & Soft Herb Green Risotto, Apricot & Orange Compote, Wensleydale, Pumpkin Seeds, Pedro Ximenez Sherry Reduction

(Sloe Royale- Sloe Gin & Prosecco)

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Steamed Shetland Mussels, ‘Nage’ of Ampleforth Abbey Cider, Three Little Pigs Chorizo

*or*

(v) ‘Nested’ Crispy Hen's Egg, Slow Dried Tomato Ketchup & Watercress gf


(Hedgerow Gin and Tonic- Garnished with a slice of Apple and a sprig of Thyme)

-

Smoked Duck Liver Mousse ‘Egg’ Cherry Jam, Jamaican Gingerbread Crust

Fig & Sultana Toast

*or*

(v) ‘Charred’ Pasdeloup Crottin, Crushed Hazelnuts, Orange & Cardamom, Pickled Golden Raisins, Cranberry & Sultana Toast, Aged Balsamic Glaze


(Bramble Whisky and Ginger Ale garnished with Lime)

-

Satay of Holme Farmed Venison, Thai Style ‘Slaw’ Spiced Peanut & Soy Satay Sauce*nuts*

*or*

Barbers 1883 Vintage Mature Cheddar Cheese Twice Baked Soufflé, Spring Herb Salad, Pickled Vegetables


(Sloe Ruby- Sloe Gin and Ruby Port blend)

-

Chocolate Orange… Belgian Dark Chocolate Delice, Orange Jelly, Salted Caramel Sauce, Honeycomb Caramel Ice Cream.


(Cherry Brandy)

40 Queen Street, Scarborough, North Yorkshire, YO11 1HQ Reservations: www.clarksrestaurant.co.uk or 01723 44737