Winter Light Lunch & Small Plates Menu  

Tapas & Small Plates 4 Dishes - 17.00 Served with Fresh Artisan Breads

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

-

Lime & Strawberry Home Cured Salmon, Toasted Sesame Crust, Sweet Pickled Radish, ‘Carpaccio ’ of Octopus, Wasabi Mayonnaise 5.50 *gf*

-

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

-

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, Pumpkin Seeds,

Pedro Ximenez Sherry Reduction 4.50| Main Course 10.95*gf|seeds*

-

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

-

Panko Crispy Squid,  Blackened Squid Ink Mayonnaise 4.75

-

Fresh Lindisfarne Oyster, Pickled Shallots, Tarragon 3.75 a Pop! *gf*


Light Lunches - Sandwiches Served in Wholemeal Bread  


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

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‘Barbers 1883 Vintage Mature Cheddar Cheese & Wold Top Rarebit, Chilli Jam Served Grilled 5.95

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

-

Yorkshire Ham, Plum & Ale Chutney 5.50

-

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

Maldon Sea Salted Skin on French Fries, Pickled Gherkin 10.95

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


Sides: Pot of French Fries, Maldon Sea Salt 4..00, Extra Bread & Butter 1.00

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

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

All terms & conditions for group bookings found on the website

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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.

Clark's Restaurant

T: 01723 447373

E: clarksrestaurant@outlook.com

www.clarksrestaurant.co.uk

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

Evening Tapas & Small Plates & Mains

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

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

-

Lime & Strawberry Home Cured Salmon, Toasted Sesame Crust, Sweet Pickled Radish, ‘Carpaccio ’ of Octopus, Wasabi Mayonnaise 5.50 *gf*

-

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

-

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, Pumpkin Seeds

Pedro Ximenez Sherry Reduction 4.50| Main Course 10.95*gf|seeds*

-

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

-

Panko Crispy Squid,  Blackened Squid Ink Mayonnaise 4.75

-

Fresh Lindisfarne Oyster, Pickled Shallots, Tarragon 3.75 a Pop! *gf*

Mains


Barbary Duck Breast, Creamed Savoy Cabbage & Smoked Bacon, Beets in Balsamic & ‘Heritage Fine Tawny Port’ Glaze, Butter Braised Fondant, Star Anise & Orange 19.50  *gf*

-

21 Day Aged Yorkshire Reared Prime Ribeye Steak,‘Espresso’ Salad, Waldorf Vinaigrette, French Fries 24.95  *gf*|*nuts* Yorkshire Blue & Parsley Sauce|Spiced Green Peppercorn & Brandy Sauce 3.00

-

Turbot, Butter Roasted Fillet of Turbot, Vermouth, Mussel & Chorizo Chowder ‘SeaGrown’ Seaweeds, Avocado Oil 18.50

-

10 Hour Slow Braised ‘Brompton’ Ox Cheek in Scarborough IPA Beer Gravy, Red Cabbage, ‘Clark’s Gathered Bramley Apples & Date Preserve’  Creamed Potato & ‘Cropwell Bishop Blue’ Plum & Thyme Relish, Root Vegetables in Braising Juices 20.00*gf*

-

Half a Native Yorkshire Lobster ‘Espresso’ of Fennel & Black Onion Skin on French Fries  *gf* Market Price Applies Subject to Stocks by The Yorkshire Lobster Company *gf*

-

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

-

Yorkshire Reared ‘Glaves’ Lamb, Lamb Cutlets, Truffle’d Dauphinoise Potatoes, Green Beans, Slow Dried Plum Tomato, Garlic & Anchovy, Mint Oil, Thyme & Marsala Wine Juices 19.50  *gf*

-

‘Barbers 1883 Vintage Mature Cheddar’ Double Baked Cheese Soufflé, Seasonal Vegetable ‘Crumble’, Roasted Hazelnut & Sage Pesto  16.50 *nuts*

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

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

All terms & conditions for group bookings found on the website

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AFTERS & CHEESE COURSE MENU

Some Desserts Are Available Gluten Free Look For The *


Freshly Baked Soufflé,

Sticky Toffee Pudding Soufflé , Bramley Apple Toffee’d Sauce, Vanilla Pod Ice Cream 7.95

(Please allow 25 minutes for cooking)

-

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, Candied Rhubarb, Raspberries, In House 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, Cropwell Bishop Creamy Blue Stilton, Shepherds Purse Yorkshire Blue, Montagnolo

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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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 Served as a Starter with Artisan Breads


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

-

Lime & Strawberry Home Cured Salmon, Toasted Sesame Crust, Sweet Pickled Radish, ‘Carpaccio ’ of Octopus, Wasabi Mayonnaise 5.50 *gf*

-

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

-

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

-

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

-

Panko Crispy Squid,  Blackened Squid Ink Mayonnaise 4.75

Mains

21 Day Aged Yorkshire Reared Prime Ribeye Steak, ‘Espresso’ Salad, Waldorf Vinaigrette, French Fries 24.95  *gf*|*nuts* Yorkshire Blue & Parsley Sauce|Spiced Green Peppercorn & Brandy Sauce 3.00

-

Turbot, Butter Roasted Fillet of Turbot, Vermouth, Mussel & Chorizo Chowder ‘SeaGrown’ Seaweeds, Avocado Oil 18.50

-

10 Hour Slow Braised ‘Brompton’ Ox Cheek in Scarborough IPA Beer Gravy, Red Cabbage, ‘Clark’s Gathered Bramley Apples & Date Preserve’  Creamed Potato & ‘Cropwell Bishop Blue’ Plum & Thyme Relish, Root Vegetables in Braising Juices 20.00*gf*

-

Half a Native Yorkshire Lobster  ‘Espresso’ of Fennel & Black Onion Skin on French Fries  *gf* Market Price Applies Subject to Stocks by The Yorkshire Lobster Company *gf*

-

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

-

Yorkshire Reared ‘Glaves’ Lamb, Lamb Cutlets, Truffle’d Dauphinoise Potatoes, Green Beans, Slow Dried Plum Tomato, Garlic & Anchovy, Mint Oil, Thyme & Marsala Wine Juices 19.50  *gf*

-

‘Barbers 1883 Vintage Mature Cheddar’ Double Baked Cheese Soufflé,Seasonal Vegetable ‘Crumble’, Roasted Hazelnut & Sage Pesto  16.50 *nuts*

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. 

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 Mothering Sunday 31st March

Bookings taken on 01723 447373 11.45 - last orders taken 14.00

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

All terms & conditions for group bookings found on the website


Tapas & Small Plates 4 Dishes - 17.00 Served with Fresh Artisan Breads

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

-

Lime & Strawberry Home Cured Salmon, Toasted Sesame Crust, Sweet Pickled Radish, ‘Carpaccio ’ of Octopus, Wasabi Mayonnaise 5.50 *gf*

-

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

-

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, Pumpkin Seeds, Pedro Ximenez Sherry Reduction 4.50| Main Course 10.95*gf|seeds*

-

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

-

Panko Crispy Squid,  Blackened Squid Ink Mayonnaise 4.75

-

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

Mains

Roasted Yorkshire Topside of Beef (m|r) Rosemary & Garlic, Yorkshire Pudding, Braised Red Cabbage, ‘Clark's Gathered Apples & Date Preserve, Roasted Potatoes, Confit Root Vegetables, Red Onion & Red Wine Gravy 14.00

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Roasted Rump of Welsh Lamb, Stuffed  with Fresh Mint, Yorkshire Pudding, Braised Red Cabbage, ‘Clark's Gathered Apples & Date Preserve Roasted Potatoes, Confit Root Vegetables, Mint Oil, Red Onion & Red Wine Gravy 15.00

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Sea Bass Fillet, Butter Roasted Fillet of Seabass, Vermouth, King Scallop & Chorizo Chowder ‘SeaGrown’ Seaweeds, Avocado Oil 14.00

-

Barbers 1883 Vintage Mature Cheddar’ Double Baked Cheese Soufflé  Roasted Potatoes, Confit Root Vegetables 16.50

AFTERS & CHEESE COURSE MENU - Please View Afters Menu

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