Our menu changes on the first Friday of the month, please call or email us for more information

Á La Carte Menu

SAMPLE MENU

Starters

Home Made French Onion Soup topped with Parmesan Croutons – 4.50

Pearls of Seasonal Melon Served with an Apple & Pomegranate Jelly & Fruit Sorbet- 5.50

Chef’s Liver Pate Served with Warm Toast and a Green Tomato Chutney – 6.50

Crescent Hotel Prawn & Smoked Mackerel Cocktail served with brown Bread & Butter and a Marie Rose Sauce – 7.50

Apple, Celery & Pine nut tossed Salad topped with Crumbed Chicken strips & a Caesar dressing– 6.95

Buffalo Mozzarella & Tomato Stack with Parma Ham & a Balsamic Glaze – 6.95

Mains

All Main Meals are served with a selection of Seasonal Vegetables or Salad & New Potatoes, Mash or Chips

Pan fried butterflied breast of Chicken topped with a Bacon & sun dried Tomato Rarebit and a Peppercorn Sauce– 14.00

Braised Steak and Kidney Pie topped with a Shortcrust Pastry Lid – 12.00

Roast Rump of Lamb Set on Bubble & Squeak with a Rosemary &Redcurrant Jus – 16.95

Melody of Seafood cooked in a Thermidor Sauce with Sweet Potato Slices & topped with Glazed Cheese – 16.50

Chargrilled Venison Steak served with Field Mushrooms & a Provençale Sauce – 15.50

Kale & Courgette Lasagne served with Garlic Bread (V) – 14.00

21 Day Hung Prime Steaks

(All of our steak is locally sourced)

 8oz Yorkshire Sirloin Steak 19.00

8oz Yorkshire Fillet Steak 23.00

Yorkshire Mixed Grill – 29.00

All Steaks are served with Hand Cut Chips & Fresh Mixed Salad & the choice of one of the following options:

Traditional Garnish (Mushrooms, Hand Battered Onion Rings & a Grilled Tomato)

or one of Chef’s Homemade Sauces

Diane, Peppercorn, Brandy, Cream & Mushroom, Provençale or Blue Cheese (Additional Sauce or Garnish 1.50 supplement)

Desserts – 5.50

Sticky Toffee Pudding served with a Butterscotch Sauce

Lemon Posset Served with Shortbread Biscuit & Lemon Curd Ice Cream

Fresh Fruit Salad Served with Pouring Cream

Baked Vanilla Cheesecake Served with Chantilly Cream & a Mixed Berry Compote

Ginger Beer Panna Cotta served with Whipped Cream & a Ginger Snap

Selection of Mixed Ice-Creams

Cheeseboard – A selection of delicious Local and Continental Cheeses served with Biscuits, Crackers and Red Onion Chutney 7.50

SAMPLE MENU

Sunday Lunch

Starters

Broccoli & Carrot Soup (V)

Fan of Seasonal Melon, Elderflower & Apple Jelly & a Berry Compote (V)

Trio of Yorkshire Puddings with Red Wine Gravy

Smoked Chicken, Warm Brie, Bistro Salad with Crispy Bacon & a Mustard Dressing (V)

Chefs Duck Liver Pate served with Tomato Chutney, Bistro Salad & Warm Toast

Deep Fried Cod & Chorizo Fishcake served with mixed Leaves & a Tartare Dip

Mains

(All served with a selection of Fresh Seasonal Vegetables, Mashed & Roast Potatoes)

Roast Sirloin of Yorkshire Beef & Yorkshire Pudding served with a Rich Red Wine Gravy

Char grilled Butterflied Chicken with a Portobello Mushroom & a Peppercorn Sauce

Poached Fillet of Salmon with ribbons of Courgette & a Prawn & Lemon Sauce

Roast Rump of Lamb with minted Pommes Puree & a Redcurrant Gravy

Braised Beef & Ale Pie topped with a Shortcrust Pastry Lid

Penne Pasta with Mediterranean Vegetables, Glazed Goats Cheese & a Tomato & Basil Sauce (V)

Desserts

Baked Vanilla Cheesecake served with a Black Cherry Compote & Chantilly Cream

Rhubarb & Ginger Crumble served with Creamy Custard

White Chocolate Panna Cotta with Honeycomb & spiced Plum

Strawberry Tart with Chantilly Cream

Mango Mousse, Lime Curd & a Blueberry Compote

Selection of Mixed Ice-Creams

Fresh Filter Coffee, Herbal or English Tea – £2.00

Americano, Cappuccino, Espresso, Mocha, Chococino – £3.25

3 Courses – £18.95 per person

[Please choose 4 starters and 4 main courses plus 1 vegetarian for your guests to choose from, those choices should be returned to the Hotel, a minimum of one week in advance]

Starters

Homemade Roasted Pepper & Tomato Soup topped with Crème Fraiche (V)

Homemade Sweet Potato, Broccoli & Carrot Soup (V)

A Rose of Seasonal Melon with Crushed Pineapple, Apple & Blackcurrant Jelly served with a Fruit Coulis (V)

Pearls of Seasonal Melon soaked in a Peppermint Liquor served with Fresh Raspberries & Fruit Sorbet (V)

Chefs Duck Liver & Orange Pate served with Apple & Real Ale Chutney & Warm Toast

Pressed Belly Pork, Duck & Apple Terrine with Mixed Leaves & Tomato Chili Jam

Ham Hock & Smoked Chicken Terrine served with Asparagus Tossed Salad & Piccalilli

Pork, Black Pudding & Sultana Terrine served with Red Onion Chutney

Prawn Chive & Cream Cheese Cheesecake with Marie Rose Jelly & Little Gem Salad

Breaded Smoked Salmon & Parmesan Risotto Balls served with Rocket Salad & Citrus Dressing

Compote of Cold Fresh Water Prawns Avocado & Sweet Chili Sauce served with Chive Bruschetta & Mixed Leaves

Brown Cap Wold Mushrooms cooked in a Garlic Cream Sauce with Homemade Garlic Bread

Spicy Beef Koftas served with Chargrilled Pitta Bread & a Light Curry Sauce

Glazed Goats Cheese & Bury Black Pudding Stack served with a Red Onion & Dijon Mustard Sauce

The Crescent Hotel Classic Prawn Cocktail topped with Marie Rose Sauce

Mains

Roasted Entrecote of Yorkshire Beef Steak served on a Fondant Potato with a Provençale Sauce

Roasted Rump of Lamb set on Champ Mash served with a Redcurrant & Port Jus

Beef, Ale & Vegetable Suet Pudding served with Pan Gravy

Chicken, Ham & Leek Pie topped with Shortcrust Pastry

Chargrilled Pork Steak set on Bury Black Pudding served with a Brandy, Cream & Mushroom Sauce

Oven Baked Fillet of Scarborough Cod wrapped in Parma Ham served with Spring Onion, Parmentier & Parsley Cream Sauce

Grilled Fillet of Salmon topped with a Garlic Cream Cheese & Savory Crust served with Cheverly & Tomato Sauce

Pan Fried Fillet of Seabass served with a Crab Fritter served with an Orange & Chili Sauce

Pan Fried Breast of Chicken set on a Sweet Potato Fondant served with Sherry & Sultana Sauce

Breast of Chicken Stuffed with a Chorizo & Cheese Mousse topped with Crispy Streaky Bacon served with a Tomato & Basil Cream

Roasted Pepper, Goats Cheese & Asparagus Wellington (V)

Vegetable Lasagne (Kale, Mushroom & Courgette & Smoked Cheese Sauce) (V)

 (All served with a selection of Fresh Seasonal Vegetables and a choice of New Potatoes or Chips)

****

Selection of Fresh Homemade Desserts

Fresh Filter Coffee or Tea

£26.95 per person incl. VAT

01723 360929/507507     reception@thecrescenthotel.com

Meals cancelled outside of our cancellation policy will be charged for.
Please note we cannot accept individual payments.

Finger Buffet – £13.50 (Minimum 15 guests)

Selection of Open Sandwiches with Salad Garnish

Home cooked Sausage Rolls ~ Chicken Goujons

Tortilla Wraps; Spicy Beef, Buffalo Mozzarella & Sundried Tomato (V)

Potato Wedges ~ Cheese and Onion Quiche (V)

Homemade Mini Meringues ~ Chocolate Brownies

 *** 

Brunswick Buffet – £17.25 (Minimum 25 guests)

Sliced Cold Ham & Turkey

Home-made Beef Lasagne (Vegetable Available on Request) ~ Warm Vegetarian Quiche (V)

Baked Jacket Potatoes ~ Chicken Curry (Vegetarian available on request)

~ Selection of Salads ~ Rice ~ Gala Pie

Selection of Homemade Desserts ~ Muffins ~ Brownies

 ***

Crescent Carved Buffet – £21.95 (Minimum 35 guests)

Carved Yorkshire Sirloin of Beef ~ Honey Roasted Ham ~ Dressed Poached Salmon

Buttered New Potatoes ~ Chicken in Brandy Cream and Mushroom Sauce

Pork Goulash ~ Selection of Salads ~ Rice ~ Stuffed Pepper (V)

Selection of Bruschetta’s; Mozzarella, Tomato and Basil, Pate and Cucumber,

Smoked Salmon and Cream Cheese

Selection of Homemade Desserts

 ***

Additional items:

Fresh Filter Coffee/Tea – £2 per person

Choice of: French Fries/Spicy Potato Wedges – £1 per person

We can customize any buffet to individual tastes and budget

Numbers attending are required 7 days in advance, any reduction in numbers after this point will be charged
We reserve the right to substitute items
Room hire fee may be applicable, please call for a quote

Christmas Party Menu 2021

STARTERS

Homemade Minestrone Soup with Parmesan & Coriander Pesto (V)

Fresh Salmon & Oak Smoked Salmon Terrine with a Crab Profiterole and Citrus Crème Fraiche

Cantaloupe, Watermelon & Rose Water Jelly served with Pineapple & Lavender Salsa (V)

Brown Cap & Wold Mushroom cooked in Garlic Cream Sauce served with a Puff Pastry Case (V)

Chicken Liver, Blackberry and Prosecco Pate served warm Toast and a White Pear Chutney

MAIN 

Traditional Roast Turkey with ‘Pigs in Blankets’, Sage and Onion Stuffing, Gravy and Goose Fat Roast Potatoes

Pan Fried Breast of Chicken wrapped in Pancetta served with Sweet Potato Fondant & a Wild Mushroom & Sherry Sauce

Roast Rump of Lamb with Leek Pomme Puree & a Cranberry and Redcurrant Jus

Oven Baked Fillet of Cod with a Spinach, Cheese & Cherry Tomato Crust & a White Wine & Dill Butter Sauce

Courgette and Kale Ragu with Pearl Barley & an Aubergine steak (V)

Roasted Butternut Squash filled with Lentil & Courgette Dahl & a spicy Tomato Sauce (V)

DESSERT

Christmas pudding served with Brandy Sauce

Raspberry and Black Cherry Trifle Topped with an Amaretto Cream

Warm Mocha and Pecan Cake with a Butter Toffee Ice Cream

Baked Vanilla Cheese Cake Chocolate Sauce & a Crème de Menthe Cream

Your choice of Tea or Coffee and Treats

£22.95 per person for 2 Courses and Coffee

£26.95 per person for 3 Courses and Coffee

Cancellations within 48 hours of the event date will be charged ~~ we reserve the right to substitute items

Private Dining is available, please call for a quote

Email: reception@thecrescenthotel.com Telephone: 01723 507507

The Crescent Hotel wishes you a Very Merry Christmas

Christmas Day Menu 2021

A welcome glass of Prosecco or Bucks Fizz

Starters

Homemade roasted Red Pepper & Sweet Potato Soup served with a Chive Crème Fraiche float (V)

Crescent Hotel Classic Prawn Cocktail served with a Marie Rose Sauce & Brown Bread and Butter

Melon Kebab with a Pineapple & Sweet Chow Pickle with a Fruit Coulis  (V)

Goat Cheese Terrine, mixed Leaves, Red Onion Chutney and Rye Bread 

Intermediate

Refreshing Raspberry and Sorrel sorbet (V)

Mains

Traditional Roast Turkey served with a Chipolata Sausage wrapped in Streaky Bacon with Pork and Sage Stuffing topped with Home Made Gravy

Roasted Fillet of Beef served with Potato Fondant & a Wild Mushroom and Madeira Sauce  

Red Wine poached and seared Turbot with a Chickpea & Lentil Ragout

Half Roasted Duck served with baked Apple & Red Cabbage & an Orange and Cranberry Sauce

Vegetable Wellington Served with a wild Mushroom & Sherry Jus   (V)

Desserts

 Traditional Christmas Pudding with Brandy Sauce

Strawberry and White Chocolate Torte with a Baileys Cream

Egg Custard Tart served with, Spiced Apple & a Rhubarb Ice Cream

Baked Winter Berry Cheesecake with a Brandy Snap Basket filled with Black Cherry Compote

A Selection of British and European Cheeses with Biscuits and Chutney

 ***

Fresh Filter Coffee and Tea served with Homemade Festive Treats

£69.95 per person

01723 507507

reception@thecrescenthotel.com

Menu items subject to availability. We reserve the right to substitute

Afternoon Tea

A Selection of Sandwiches, meat and vegetarian served on white and brown bread.

Freshly Baked Scone with Jam and Clotted Cream

A Selection of Shortbread Biscuit and a selection of homemade Cakes

A choice of proper Yorkshire Tea , Coffee or Fruit Juice

£14-95 Per Person

Tea, Seasons Filter Coffee, Hot Chocolate

Upgrade to a glass of Prosecco for £5-95 extra, per person

Or

Fancy something a little smaller…

A slice of Chefs Signature Carrot Cake or a freshly baked Scone with Jam and Clotted Cream

A choice of proper Yorkshire Tea, Seasons Filter Coffee, Hot Chocolate or Fruit Juice

£5.95 Per Person