| Main Menu |
| |
| Appetisers - Sides - Main Courses - Desserts - Local Cheeses |
| |
|
|
Leek & Potato Soup |
£4.95 |
With natural-smoked flaked haddock, red pepper oil and caraway straws |
|
Pressed Terrine of Foie Gras |
£7.95 |
With smoked chicken, baby leeks, sweet potato nest and a calvados chutney syrup |
|
Blue Swimmer Crab, Lobster & King Prawn Cocktail |
£8.75 |
Modern twist on the original classic |
|
Roasted Breast of Quail |
£6.95 |
With a savoury tuille and a sage and onion jus |
|
Pan Fried Isle of Skye King Scallops |
£7.75 |
With a timbale of celeriac remoulade and a lightly curried buerre blanc |
|
Seared Yellow Fin Tuna Nicoise Salad |
£7.95 |
With quail’s eggs and a lemon & balsamic dressing |
|
Scottish Hot-Smoked Salmon & Blinis |
£7.25 |
With a mild horseradish crème fraiche and watercress |
|
Sautéed Wild Mushrooms in a Crisp Potato Basket |
£5.50 |
With mizuno salad leaves and a walnut oil dressing |
|
|
|
|
|
Marinated Green and Black Olives |
£1.95 |
Artisan Bread with Virgin Olive Oil and Balsamic Reduction |
£2.75 |
| |
|
|
|
|
Roast Loin of Suckling Pig with Sage & Onion Stuffing |
£18.75 |
Spring vegetables, crackling and apple chutney |
|
Welsh Rack of Lamb |
£18.75 |
With savoy cabbage, spring vegetables and a rich jus |
|
Grilled Fillet of Turbot |
£18.25 |
Fennel & onion confit with pinot noir & poussin fumet and oyster beignet |
|
Pan Roasted Fillet of Seabass |
£17.95 |
Peppered spinach with a saffron and bell pepper bouillon and truffle essence |
|
Supreme of Guinea Fowl |
£17.50 |
Spring cabbage with glazed balsamic shallots, pickled walnut sauce and crisp pancetta |
|
Roasted Courgette & Mushroom Duxelle |
£14.95 |
Mixed spring leaves and a Madeira cream |
|
Whole Roast Free Range Poussin |
£17.50 |
Spiced cous cous filling and tarragon infused jus |
|
Haymarket Mixed Grill |
£22.95 |
New York Cut Sirloin Steak, Welsh Lamb chop, Roast Loin of Suckling Pig, Irish black pudding, plum tomato and field mushroom |
|
T-Bone Steak 16 oz @
| £20.95 |
|
|
Ribeye Steak |
|
10 oz @ |
£17.50 |
14oz @ |
£19.95 |
|
New York Cut Sirloin |
|
10 oz @ |
£17.50 |
14 oz @ |
£19.95 |
All served with roasted plum tomato & field mushroom or mixed leaf salad |
|
|
SIDES |
|
Wilted Spinach with Nutmeg |
£2.95 |
Sautéed Wild Garlic Mushrooms |
£3.50 |
Peppercorn Sauce / Garlic Mushroom Sauce |
£1.95 |
Mixed leaf salad with pine nuts, red onion and house dressing |
£2.95 |
Hand Cut Steak Chips / Sautéed New Potatoes / Pomme Purée |
£2.95 |
|
|
Steaks at The Haymarket are from grass fed traceable Hereford prime cattle. The superb taste of Hereford prime beef comes from its natural marbling. This fine marbling is the distinguishing feature of Irish reared Hereford beef and is the key to its tenderness, juiciness and flavour. |
|
|
|
|
|
Selection of Luxury Home Made Ice Creams |
£4.95 |
In a brandy snap basket with fruit coulis |
|
Sticky Toffee Pudding |
£6.50 |
With home made vanilla ice cream |
|
Bitter Chocolate & Seville Orange Mousse |
£6.75 |
With whipped cream and crisp orange wafers |
|
Caramelised Apple & Sultana Tarte Tatin |
£6.25 |
With home made crème anglaise |
|
Mini Pavlovas |
£5.50 |
With blackberries, raspberries and whipped cream |
|
Strawberry Shortcake Tower |
£6.25 |
With Chantilly cream and strawberry oil |
|
Rhubarb and Ginger Cheesecake |
£6.25 |
With ginger tuille waffle and Spring berry & lime compote |
|
Artisan Cheeseboard |
Please see over |
|
Filter Coffee & Mints |
£2.25 |
|
All desserts at The Haymarket, including the ice creams, are home made on the premises using only the freshest quality ingredients |
| |
|
|
|
|
The haymarket restaurant & bar would like to present its cheese board, which has been carefully selected by the proprietor and staff. These local cheeses offer a fine variety of flavour and are accompanied by artisan crackers and biscuits, homemade fruit chutney and celery.
|
|
Choice Of Any 3 Cheeses |
£8.00 |
Full Cheese Board (to share) |
£14.00 |
|
Delamere Golden Brie
Made by Katy Hollinshead at Ravens Oak Dairy near Nantwich, Cheshire. The Guernsey herd beside the A51 near Tarporley, on the Cheshire Plain, produce one of the richest flavours in Britain. Dairy Farmer Andrew Hope takes the milk to be gently hand made into these small deep golden cheeses. One of the best combinations of herd, pasture and timing produce this artisan cheese |
|
Lancashire Blackstick Blue
Made by the Butler family at Inglewhite, nr Beacon Fell, Lancs. Milk is drawn from Butler’s herd of pedigree cows and made in the style of a stilton recipe. The cheese matures at eight weeks and is named after a row of tall chestnut trees on the nearby Goosnargh-Chipping border. |
|
Helers Traditional Red Cheshire
Made by Mike Heler at Laurels Farm Dairy, Hatherton, Nantwich, Cheshire. Hatherton is in the centre of the Cheshire Plain, located on salt-bearing rock strata which creates a distinctiveness to the milk flavour, Four generations of the Heler family have kept alive the tradition that dates back to Roman times. The craft has preserved the skill of making the cheese in small batches from the farm’s own Holstein Friesian cows, kept in ideal conditions. The flavour from this Cheshire cheese is developed over 3 months, bandaged in muslin to allow the cheese to breathe.
|
|
Hatherton A
Cheshire cheese with fresh spring onions. Mike Heler at Laurels Farm, Hatherton, South Cheshire. Set in the middle of a rich milk field, Joseph Heler are genuine farmhouse cheese makers using their own herd’s milk. Heler’s renown Cheshire has fresh spring onions added in the vat to this hand made cheese, eaten in the past at lunch time.
|
|
Crabtree
Made by Anne Connolly, Larkton Hall Dairy Farm, Hampton, nr Malpas, Cheshire. Anne trained to be a chef at a Liverpool catering college before taking off to work in the Italian Alps. She learnt to make Alpine cheeses and returned to her partner’s farm by the Bickerton Hills to make a Cheshire equivalent of Taleggio. Crabtree is made in a 100yr old copper vat from raw cows milk, brine washed and matured on pine shelves for 6 weeks. |
|
|
|
