Diners will be received either in the ‘Millers’ Bar (the entrance to which can be found down the driveway leading to the rear of the Brewers Pride within the traditional oak shelter) or directly from within the pub itself. The ‘Millers’ Bar is where you can find a great selection of continental beers (both on draught and by the bottle) and delicious wines; this is a really cosy bar, perfect for perusing our fine dining a la carte menu prior to ordering and moving up into the beautifully appointed restaurant; situated entirely on the first floor. Alternatively, for those diners who choose to have a pre-dinner drink in the lively atmosphere of our main bar and lounge (where our full range of real ales is available), we will be more than happy to take your order from there and then escort you to your table when it is ready.
With plenty of room for over 40 diners, the ‘Millers’ Restaurant has a traditional ‘feel’ with exposed oak roof trusses and stonework, hand-fired bricks and oak sash windows combined with more contemporary furniture, table dressing and lighting making it simply one of the finest places to eat out locally. Part of the restaurant has been converted from the original pub building and has a more ‘private’ feel thereby making it ideal for a larger group celebrating around a single table or couples wanting a more intimate candlelit evening on one of our special ‘themed’ events. Keeping it warm and comfortable will be a traditional cast iron stove set in the original fireplace – what could be better!
With the emphasis on fine food, great atmosphere, exemplary service and comfortable surroundings we hope that ‘Millers’ Restaurant will be your first choice when dining out – you’ll certainly receive a very, very warm welcome.
We very much hope to see you soon.
For reservations, please contact our Restaurant Manager; Vicky Armytage on 01924 262077.
‘Millers’ will initially be open on Friday and Saturday evenings only with reservations from 6pm until 10pm and Sunday Lunches 12.30pm until 4.30pm. It will also be available for private functions throughout the week and for celebrations over the weekend by special arrangement.
Starters
Homemade soup of the day with rustic bread and butter £4
Steamed mussels with white wine, cream, garlic, lemongrass & coriander £6
Slow cooked spare ribs with Millers barbeque sauce £6
Wild & button mushrooms in a garlic & chive cream sauce with a cheddar & breadcrumb gratin (v) £5
Seared wood pigeon breasts, baby leeks, caramelised beetroot purée and walnut oil £6
Sesame coated king scallops, fennel and tomato salad and Wasabi mayonnaise £8
Chicken and bacon Caesar salad with parmesan croutons and chives £6
A mixed hors d’oeuvre of hummus, olives, salamis, mozzarella and sundried tomatoes served with pitta bread £5
Asparagus and wild mushroom bruschetta with Roquefort cheese dressing £6
Main Courses
Lamb rump with dauphinoise potatoes, Shiraz wine, fresh mint jus and roasted root vegetables £15
Beer battered fresh cod loin, proper chips, pea purée and homemade tartare sauce £12
Pan fried rib-eye steak, topped with aged stilton and served with a port wine sauce £19
Slow roasted belly pork with homemade apple and sage stuffing, caramelised onion and Addlestones gravy, served with potatoes of the day £14
Pot roasted breast of chicken with pancetta, served with roasted mediterranean vegetables, sautéed potatoes, warm pesto and balsamic glaze £14
Fillets of seabass with crab meat risotto and lobster sauce, served with potatoes of the day £15
Chef’s game pie. Slowly braised Yorkshire game in red wine and thyme, individually baked and served with a rich game jus and proper chips £12
Traditional sirloin steak, roasted vine tomatoes, portabella mushroom, onion rings and proper chips £18
Mediterranean vegetable and thyme frittata with roasted vine tomato and leaf salad £10
Desserts
Millers Mess – our own recipe of crushed meringues, clotted cream, wild berry coulis, panna cotta ice cream and chocolate flakes £5
Millers steamed marmalade pudding – a traditional Yorkshire steamed pudding recipe served with lashings of custard £5
Black Forest double chocolate brownie sundae
£5
Trio of ice creams served with home-made brandy snaps and honeycomb
Chef’s home-made cheesecake – please see our blackboard or ask your waitress/waiter for today’s flavour
Selection of local and continental cheeses served with grapes, home-made chutney and biscuits
£6.50
Chef’s special dessert – please see our blackboard or ask your waitress/waiter
Coffee Menu
Single Espresso £1.75
Double Espresso £2.75
Americano £2
Cappuccino £2.25
Caffe Latte £2.25
Liqueur Coffee
French Courvoisier £4.75
Irish Jameson £4.25
Gaelic Grouse £4
Jamaican Captain Morgans £4
Amaretto £4
SUNDAY LUNCH MENU
£9.95 for 1 Course,£12.95 for 2 Courses£14.95 for 3 Courses
STARTERS
Freshly prepared soup of the day served with our own freshly baked bread
Chef’s own chicken liver pâté served with red onion marmalade and warm toasted bloomer bread
Homemade Yorkshire puddings with Chef’s own rich roast red onion gravy
Creamy garlic mushrooms served with crisp baguette slices (v)
Steamed green lip mussels with garlic cream and fresh herbs served with crusty bread
MAIN COURSES Succulent roast rump of beef, rich red wine gravy, homemade Yorkshire pudding and Chef’s own horseradish sauce
Roast leg of dales lamb with fresh herb and forcemeat stuffing and homemade Yorkshire pudding
Pan fried pork loin steaks served with a black pudding bubble and rich mustard seed sauce
Pan roasted chicken fillet with crisp skin, sautéed potatoes, Chef’s bread sauce and homemade Yorkshire pudding
Special fish and vegetarian dishes of the day always available, please ask to see our specials board
all served with fresh seasonal vegetables and potatoes
DESSERTS Chef’s Baileys cheesecake laced with dark chocolate sauce and Chantilly cream
James’ sticky toffee pudding served with a rich butterscotch sauce
Selection of fine cheeses with celery, grapes and our own chutney (£2.00 supplement)
Chef’s traditional jam roly poly served with crème anglaise
Trio of chocolate – Chocolate tart served with chocolate ice cream and topped with a white chocolate sauce
COFFEE MENU
Single Espresso £1.75Double Espresso £2.75Americano £1.95Cappuccino £2.25Caffe Latte £2.25
LIQUEUR COFFEE
Gaelic Grouse £3.95
Jamaican Captain Morgans £3.95
Amaretto £3.95
BISTRO MENU
(available from 5.30pm until 9.00pm on Thursdays and until 9.30pm on Fridays & Saturdays)
Freshly prepared soup of the day served with rustic bread & butter
£4.00
Steamed moules served with white wine, shallots, fresh parsley & a lemon butter broth £5.00
Chef’s farmhouse pâté with red onion chutney and toasted brioche
£5.00
Breaded buffalo mozzarella balls served with spinach cream, roasted peppers & pesto (v) £5.00
Wild & button mushrooms in a garlic & chive cream sauce with a cheddar & breadcrumb gratin (v)
Brewers famous steak & rudgate ale pie served with thick cut chips & rich ale gravy £10.00
Chefs pan-fried chicken breast served with wilted spinach, saffron potatoes and a wild mushroom & madeira wine fricassee
£11.00
Yorkshire venison sausage served with leek, spinach & parsnip mash and a rich game & red wine jus
£9.00
Thick cut local pork loin steaks, pot roasted with garlic, tomato, butterbeans & Italian sausage
Beer battered haddock fillet served with thick cut chips, tartar sauce & steeped peas £9.00
Roasted vegetable en croûte - sweet potato, leeks, peppers, goats cheese, spinach and wild mushrooms baked in a puff pastry parcel with a creamy cheese and basil sauce (v)
£8.00
Millers Mess – our own recipe of crushed meringues, clotted cream, wild berry coulis, pannacotta ice cream and chocolate flakes
Trio of home-made ice creams served in a brandy snap basket with raspberry sauce
Dark chocolate crème brûlée with chef’s shortbread
Apple & raspberry crumble with crème anglais
Local and continental cheese board with grapes and home-made chutney
Coffee
Single Espresso
£1.75
Double Espresso
£2.75
Americano
£2.00
Cappuccino
£2.25
Caffe Latte
Fixed Price Menu
2 courses £13.50
3 courses £16.50
(Available Fridays 6-9pm & Saturdays 6-7pm)
Homemade soup of the day with rustic bread and butter
Steamed mussels with white wine, cream, garlic, lemongrass & coriander
Wild & button mushrooms in a garlic & chive cream sauce with a cheddar
& breadcrumb gratin
Chicken and bacon Caesar salad with parmesan croutons and chives
Asparagus and wild mushroom bruschetta with Roquefort cheese dressing
Beer battered fresh cod loin, proper chips, pea purée and homemade tartare sauce
Slow roasted belly pork with homemade apple and sage stuffing, caramelised onion and Addlestones gravy, served with potatoes of the day
Pot roasted breast of chicken with pancetta, served with roasted mediterranean vegetables, sautéed potatoes, warm pesto and balsamic glaze
Chef’s game pie. Slowly braised Yorkshire game in red wine and thyme, individually baked and served with a rich game jus and proper chips
Mediterranean vegetable and thyme frittata with roasted vine tomato and leaf salad
Please choose any dessert from the Millers Desserts Menu