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New Years Eve 2018/19

£55.00 per person Booking is Essential

Celebratory Cocktail

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Espresso of Celeriac, Cracked Almonds & PX Sherry Syrup

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Posh Mac ‘n’ Cheese, Macaroni, Yorkshire Lobster & Freshly Sliced Winter Truffle, Gran Duca Parmigiana

or

Risotto of Chestnut & Winter Truffle, Gran Duca Parmigiana, Chive Oil

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Yorkshire Beef

Braised Ox Cheek in Scarborough IPA Beer, Miniature Wellington of Beef, Braised Red Cabbage, Golden Raisins, Green Bean ‘Nicoise’ Dauphinoise Potatoes, Braising Beer Gravy

or

Courgette, Spinach & Wensleydale Tart, Beetroot Pesto, Green Bean ‘Nicoise’ Kale

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Chocolate Fondant, Candied Orange Compote, Toffee Apple Sauce, Vanilla Ice Cream

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Coffee & Petit Fours







Clark’s Restaurant

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

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

             


Make a Reservation

Powered By OpenTable

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

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.

Clark's Restaurant

T: 01723 447373

E: clarksrestaurant@outlook.com

www.clarksrestaurant.co.uk

Winter Light Lunch & Small Plates Menu  

Beginning 28th December Served Mon, Wed, Thurs, Fri, Sat  

Tapas & Small Plates 4 Dishes - 17.00 Served with Solange Bakery Artisan Bread Served as a Starter or Light Lunch  

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Posh Mac ‘n’ Cheese, Macaroni,Native Yorkshire Lobster, Gran Duca Parmigiana, Shavings of Fresh Winter Black Truffle 5.50 or 24.00 Main Course Size  

Lime & Strawberry Home Cured Salmon, Toasted Sesame Crust, Sweet Pickled Radish, Charcoal Wafer, Wasabi Mayonnaise 5.50 *gf* 

Pressing of Wild Boar, Pineapple, Pistachio, Quail Egg, Salt & Vinegar Pork Crackling 4.75 *gf* 

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

Risotto of Butternut Squash & Buttered Leeks, Cranberry, Sage & Orange Compote, Wensleydale, Toasted Pumpkin Seeds, Pedro Ximenez Sherry Reduction 4.50 *gf* 

Beetroot & Onion Marmalade ‘Tarte Tatin’ Pickled Golden Raisins, Mascarpone , Candied Sugared Walnuts 4.50 

Seared Scallop, Apple Puree, Toasted Cracked Almonds in Sherry Vinegar & Browned Butter, Crispy Fried Seaweed 5.95  

Lindisfarne Oyster, Exmoor Sturgeon Caviar, Pickled Shallots, Tarragon 3.75 *gf* 

Light Lunches - sandwiches served in a wholemeal bread

Oak Smoked Salmon, Cucumber Relish, Cream Cheese & Dill 6.00

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‘Barbers 1883 Vintage Mature Cheddar’ Rarebit, Tomato, Garlic & Thyme Chutney. Served Grilled 5.95

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'BLT’ Butchers Cut Smoked Bacon, Lettuce, Tomato & Garlic Mayonnaise 6.95

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Yorkshire Ham, Apricot, Orange & Onion Chutney 5.50

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Steamed Shetland Mussels, Smoked Bacon Lardons, Lemon, Garlic, Cream & Parsley 7.00 *gf* 

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Holme Farm Venison Burger, Red Onion Marmalade, Yorkshire Blue or Barbers 1883 Vintage Mature Cheddar, Smoked Bacon Lardons, Maldon Sea Salted Skin on French Fries, Pickled Gherkin 10.95 

Smoked Salmon Fish Cake, Beetroot & Dill Mayonnaise, House Salad, Fennel, Shallot & Black Onion ‘Slaw’ 7.95

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Sides: Pot of French Fries, Maldon Sea Salt 4..00 |Crusty Cob Bread & Butter 1.50    

Afters  

Tonka Bean ‘Burnt’ Cream, Macerated Raspberries Laced in Kirsh, ‘Cat Tongues’ Biscuit 6.95

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Cheese Board  

2 Cheeses 7.50|3 Cheeses 8.95 Served with Gourmet Crackers, Our Chutney, Grapes (Please ask staff for details, add a port 3.25)  

Traditional Date Sticky Toffee Pudding, Toffee’d Apple Sauce, Vanilla Ice Cream 6.50 *gf* 

Our Recipe Carrot Cake, Vanilla & Walnut Frosting 2.75 

Baileys’ Bread & Butter Pudding, Caramilised Saville Orange Marmalade, Rich Caramel Ice Cream 7.00

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Allergy Information : Please inform us of any allergies you may have or changes to any of the dishes 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 


Tapas & Small Plates 2019

Tapas & Small Plates 4 Dishes - 17.00 Served as a Starter or as a Main with Solange Bakery Artisan Breads.

We Recommend 2-3 Dishes Each Per Person as a Starter or More for a Bigger Appetite

SERVED LUNCH & DINNER

Posh Mac ‘n’ Cheese, Macaroni, Lobster Bisque, Native Yorkshire Lobster, Gran Duca Parmigiana Shavings of Winter Black Truffle 5.50 |24.00 Main Course Size

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Lime & Strawberry Home Cured Salmon, Toasted Sesame Crust, Sweet Pickled Radish, Charcoal Wafer, Wasabi Mayonnaise 5.50 *gf*

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Pressing of Wild Boar, Pineapple, Pistachio, Quail Egg, Salt & Vinegar Pork Crackling 4.75 *gf|nuts*

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

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Risotto of Butternut Squash & Buttered Leeks, Cranberry, Sage & Orange Compote, Wensleydale, Toasted Pumpkin Seeds Pedro Ximenez Sherry Reduction 4.50| Main Course 10.95*gf|seeds*

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Beetroot & Onion Marmalade ‘Tarte Tatin’ Pickled Golden Raisins, Mascarpone & Beetroot, Candied Sugared & Salted Walnuts 4.50 *nuts*

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Seared King Scallop, Apple Purée, Toasted Cracked Almonds in Sherry Vinegar & Browned Butter, Crispy Fried Seaweed 5.95 *gf|nuts*

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Lindisfarne Oyster, Exmoor Sturgeon Caviar, Pickled Shallots, Tarragon 3.75 a Pop! *gf*

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Allergy Information : Please inform us of any allergies you may have or changes to any of the dishes 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 

WINTER Mains

Beginning 28th December  

Barbary Duck Breast, Creamed Savoy Cabbage & Smoked Bacon, Roasted Beets, Balsamic & ‘Heritage Fine Tawney Port’ Apple & & Parsnip, Star Anise & Orange, Slow Braised Ox Cheek ‘Boulangere’ 19.50 *gf* 

21 Day Aged 10oz Yorkshire Reared Ribeye Steak, Salad of Celeriac Remoulade, Waldorf Vinaigrette, French Fries 23.95 *gf*|*nuts* Shropshire Blue & Parsley Sauce|Peppercorn & Brandy Sauce 3.00  

Turbot, Butter Roasted Fillet of Turbot, Vermouth, Mussel & Chorizo Chowder, ‘Laver’ Bread Croutons, Avocado Oil 18.00  

West Country Haunch Steak of Wild Red Deer, Red Cabbage, ‘Clark’s Apple & Date Preserve, Smoked Celeriac, Plum, Orange & Thyme Relish, Blackberry & Redcurrant Game Pot Reduction 25.00 *gf* 

Clark’s Best of Both! Half a Native Yorkshire Lobster & 5oz Ribeye Steak, Fennel ‘Slaw’ Skin on French Fries *gf* Market Price Applies Subject to Availability of Stocks by The Yorkshire Lobster Company  

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Barbers 1883 Vintage Mature Cheddar’ Double Baked Cheese Soufflé, Seasonal Vegetables ‘Crumble’ Roasted Hazelnut & Sage Pesto 16.00 *nuts* 

Yorkshire Reared Lamb, Lamb Cutlets, Truffle’d Dauphinoise Potatoes, Green Beans, Plum Tomato, Garlic & Anchovy Crumb, Mint Oil, Thyme & Madeira 19.00 *gf* 

Seasonal Specials Boards Available  

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CLARK’S RESTAURANT

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

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

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. 

Winter Group Menu 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.

Tapas & Small Plates 4 Dishes - 17.00 Starters

Posh Mac ‘n’ Cheese, Macaroni, Lobster Bisque, Native Yorkshire Lobster, Gran Duca Parmigiana Shavings of Fresh Black Truffles 5.50 |24.00 Main Course Size

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Lime & Strawberry Home Cured Salmon, Toasted Sesame Crust, Sweet Pickled Radish, Charcoal Wafer, Wasabi Mayonnaise 5.50 *gf*

-

Pressing of Wild Boar, Pineapple, Pistachio, Quail Egg, Salt & Vinegar Pork Crackling 4.75 *gf|nuts*

-

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

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Risotto of Butternut Squash & Buttered Leeks, Cranberry, Sage  & Orange Compote, Wensleydale, Toasted Pumpkin Seeds Pedro Ximenez Sherry Reduction 4.50| Main Course 10.95*gf|seeds*

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Seared King Scallop, Apple Purée, Toasted Cracked Almonds in Sherry Vinegar & Browned Butter

Crispy Fried Seaweed 5.95 *gf|nuts*

Mains

Barbary Duck Breast, Creamed Savoy Cabbage & Smoked Bacon, Roasted Beets, Balsamic & ‘Heritage Fine Tawney Port’ Port, Apple & & Parsnip, Star Anise & Orange, Slow Braised Ox Cheek ‘Boulangere’ 19.50 *gf* 

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21 Day Aged 10oz Yorkshire Ribeye Steak, Salad of Celeriac Remoulade, Waldorf Vinaigrette, French Fries 23.95  *gf*|*nuts* Shropshire Blue & Parsley Sauce|Peppercorn & Brandy Sauce 3.00

-

Turbot, Butter Roasted Fillet of Turbot, Vermouth, Mussel & Chorizo Chowder, ‘Laver’ Bread Croutons, Avocado Oil 18.00

-

Clark’s Best of Both! Half a Native Yorkshire Lobster & 5oz Ribeye Steak, Fennel ‘Slaw’ Skin on French Fries  *gf* Market Price Applies Subject to Stocks by The Yorkshire Lobster Company

-

‘Barbers 1883 Vintage Mature Cheddar’ Double Baked Cheese Soufflé, Seasonal Vegetable ‘Crumble’ Hazelnut & Sage Pesto 16.00 *nuts*

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Yorkshire Reared Lamb, Lamb Cutlets, Truffle’d Baked Dauphinoise Potatoes, Green Beans, Tomato, Garlic & Anchovy Crumb, Mint Oil, Thyme & Madeira 19.00  *gf*

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CLARK’S RESTAURANT

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

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

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 2019

Belgian Dark Chocolate Fondant, Candied Orange Compote, Salted & Sugared Cracked Hazelnuts, Caramel Butter Sauce, Vanilla Ice Cream 7.50

(Please allow 15 minutes for cooking)

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Tonka Bean ‘Burnt’ Cream, Macerated Blackberries Laced in Kirsh, ‘Cat Tongues’ Biscuit 6.95

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Cheese Board, Served with Gourmet Crackers, Homemade Chutney, Black Grapes 2 Cheeses 7.50|3 Cheeses 8.95 (Please ask staff for details or see our board, add a port 3.25)

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Traditional Date Sticky Toffee Pudding, Toffee’d Apple Sauce, Vanilla Ice Cream  gf* 6.50

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Plum, Apple & Pear Crumble, Rich Caramel Ice Cream,  Damson, Calvados & Scarborough Market Honey  gf* 7.00  


Dessert Wine

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

This wine has a deep golden colour and an intensely aromatic flavour with apricot & acacia honey notes

Port & Sherry

Heritage Fine Tawny Port- Krohn bottle

19.95 or 50 ml 3.25
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Pedro Ximenez- Fernando de Castillo

50 ml  4.75


Hot Drinks

Please ask staff for details of this months coffee blend produced by Roosters of Malton


Cappuccino 2.40| Latte 2.40|Americano 2.50
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Espresso single 1.80|Double 2.30
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Tea 2.00

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Herbal Tea 2.00

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CLARK’S RESTAURANT

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

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

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.