The Royal Oak Menu

A la carte

• Baked Ciabatta

  2.95
  With rapeseed oil and balsamic
• Root Vegetables Crisps

  1.95
  Homemade​ of course
• Marinated Olives

  2.95
  With garlic and herbs
• Black Olives Tapenade

  2.25
  With baked crostini

• Kitchen Soup of the Day

  4.25
  With warm ciabatta
• Ham Hock Terrine

  5.95
  With pineapple and vanilla chutney, soft free range eggs and brioche
• Salt and Pepper Squid

  6.95
  With air dried bresola, water melon, feta and orange dressing
• Crispy Pigs Cheeks

  6.75
  With shallots tart, garlic cream and sour cherries
• Whitby Crab Cake

  7.25
  With​ potted shrimp butter, samphire and bloody mary ketchup

• Free Range Chicken

  13.95
  With charred sweetcorn risotto, herb brioche crumbs and maderia sauce
• Cripsy Skinned Sea Trout

  14.95
  With Whitby crab cake, potted shrimp butter, samphire and bloody mary ketchup
• Lamb Rump

  15.95
  With fondant potato, artichokes, baby mozzarella, basil, sundried tomato jus
• Malt Glazed Pork Belly

  14.95
  With broccoli, Maris piper mash, black pudding, garlic cream and landlord ale gravy
• Line Caught Cod Loin

  14.95
  With​ buttered jersey royal potatoes, pea and wild sorrel puree, village duck egg and lemon asparagus

• 10 Oz Rib Eye Steak

  17.95
• Crunchy Onion Rings

  1.95
• 8 Oz Rum Steak

  14.95
• 14 Oz T-Bone Steak

  18.95

• Bangers and Mash

  7.95
  R and j cumberland sausages, crispy sage, and caramelised onion jus
• Thick Cut Wensleydale Ganmmon

  8.95
  With fried hen's egg, pineapple pickle and hand cut chips
• Pie and Mash

  10.25
  Ripon shine beef and landlord ale pie, mash and tenderstem broccoli
• Fish and Chips

  7.95 - 11.95
  East coast haddock, hand cut chips, tartare sauce and chips shop mushy peas
• 100 % Beef Burger

  9.95
  With smoked cheese, bacon, caramelised onion and hand cut chips
• North Sea Scampi

  10.95
  Homemade scampi, hand cut chips, garden peas, garden peas and tarter sauce

• Pea Tortellini

  6.95 - 11.95
  With pea and wild sorrel puree, toasted pine nuts and mint pesto
• Risotto of the Day

  6.50 - 7.95
  Please our special board for today's risotto
• Homemade Chick Pea Burger

  9.95
  With smoked cheese, chili jam, caramelised onions and hand cut chips
• Filed Mushrooms on Toast

  9.25
  With parmesan, truffle, herbs and cream on toasted brioche

• Royal Oak Classic Chicken and Bacon Club

  7.95
• Posh Fish Fingers

  7.95
  With tartare sauce and English lettuce
• Spicy Vegetable Fritters

  6.95
  With feta cheese and mint yogurt
• Cuban's Slow Cooked Belly Pork and Bacon Club

  7.95
  With smoked cheese and pickles
• Ripon Steak with Field Mushrooms

  8.95
  With field hens eggs and butter

• Hand Cut Chips and Maldon Sea Salt

  2.50
• Posh Cheese Chips with Truffle and Parmesan

  2.50
• Chips Shop Mushy Peas

  2.50
• Jersey Royal Potatoes

  2.50
• Tenderstem Broccoli

  2.50
• Crunchy Onion Rings

  1.95
• Dressed English Salad

  2.50

Desserts

• Retro Profiteroles

  5.25
  Smoked almond, sea salt and lime crunch
• Dark Chocolate Tart

  5.25
  Pistachio​ ice cream and kirsch soaked cherries
• Sticky Toffee Pudding 21 reviews

  5.25
  Toffee sauce, blow torched bananas and peanut butter ice cream
• Classic Crumble

  5.25
  Bramley apple and strawberry with vanilla pod ice cream
• Vanilla Cheesecake

  5.25
  Roasted white chocolate and raspberry/yogurt smoothie
• Tasting Plate of Interesting Homemade Ice Creams

  5.25

• Cappuccino

  2.50
• Americano

  2.10
• Hot Chocolate

  2.50
• Double Espresso

  2.00
• Infusion Teas

  2.25
• Latte 1 review

  2.50
• Espresso

  1.50
• Mocha

  2.50
• Yorkshire Tea

  1.50

• Disarrono Amaretto

  4.50
• Baileys

  4.75
• Grand Marnier

  4.50

• Parisian

  4.25
  Made with Courvoisier brandy
• Riviera

  3.95
  With cointreau liqueur
• Caribbean

  4.25
  With sailor Jerry’s spiced rum
• Irish

  3.95
  With Jameson’s Irish whiskey
• Calypso

  4.50
  With​ tia maria liqueur
• Jamaican

  3.95
  With captain Morgan’s dark rum
• Italian

  4.25
  With disaronno amaretto

• Monks Folly

  6.95 - 9.25
  Monks folly is a classic mould ripened cheese, made to a recipe which is believed to have been used by the monks of a nearby abbey. Monks folly has a crisp, clean flavour and a chalky texture on the inside when young, but it changes with age and becomes soft and ripe and develops a fuller, more rounded flavour. Monks folly is made from pasteurised cow’s milk and suitable for vegetarians.
• Mature Wensleydale

  6.95 - 9.25
  Yorkshire matured Wensleydale loses moisture, to produce a drier cheese than its younger counterpart. the dales milky flavour is retained, yet is complemented by a classic “mature cheese” flavour.
• Yorkshire Blue

  6.95 - 9.25
  Made​ from 100% yorkshire cows milk, yorkshire blue is a mild, soft, creamy, blue veined cheese. The traditional recipe has been developed to give the cheese a unique buttery/sweet flavour with no sharp bite. Yorkshire blue is made from pasteurised cow’s milk and is suitable for vegetarians.
• Bluemin White

  6.95 - 9.25
  Bluemin white is a soft, creamy, mould ripened cow’s milk cheese. Ripening from the outside in, developing an almost brie like texture with a velvety blue rind. Bluemin white is made from pasteurised cow’s milk and is suitable for vegetarians.
• Harrogate Blue

  6.95 - 9.25
  Our exclusive golden bodied, delicate blue veined cheese made with milk from classy yorkshire cows. Harrogate blue is a soft and luxuriously creamy cheese delivering a mellow blue flavour with a hint of pepper to finish.

• Château Haut-Roquefort 2007 Cadillac, France

  3.50 - 15.25
  100% Semillon and 100% botrytised some vines over 100 years old. Apricot, quince, candied fruit. NB sauternes on a budget but better!
• Krohn Late Bottled Vintage Port 2006, Portugal

  4.75 - 29.95
  Lbv port with bags of flavour and length - black plums, spice and dried herbs, rich, long finish.
• Quinta De Ventozelo 2000 - Full Vintage Port, Portugal (75Cl Btl)

  44.95
  From a truly great year, this has lashings of sweet red and black fruit, is very spicy with plenty of backbone for dealing with cheese, or sipping by the fire.
• Araldica “I Classici” Moscato Passito Palazzina 2005, Italy

  3.95 - 19.25
  Refreshing and complex with apricot, acacia, nuts lemon curd and vanilla.
• Krohn Colheita 2000 – Single Vintage Tawny, Portugal

  3.95 - 34.95
  Dried figs, raisins, chocolate, honey, caramel and sweet, dried apricots this is a pudding! Very intense.

Children

• Retro Profiteroles

  5.25
  Smoked almond, sea salt and lime crunch
• Dark Chocolate Tart

  5.25
  Pistachio​ ice cream and kirsch soaked cherries
• Sticky Toffee Pudding 21 reviews

  5.25
  Toffee sauce, blow torched bananas and peanut butter ice cream
• Classic Crumble

  5.25
  Bramley apple and strawberry with vanilla pod ice cream
• Vanilla Cheesecake

  5.25
  Roasted white chocolate and raspberry/yogurt smoothie
• Tasting Plate of Interesting Homemade Ice Creams

  5.25

• Cappuccino

  2.50
• Americano

  2.10
• Hot Chocolate

  2.50
• Double Espresso

  2.00
• Infusion Teas

  2.25
• Latte 1 review

  2.50
• Espresso

  1.50
• Mocha

  2.50
• Yorkshire Tea

  1.50

• Disarrono Amaretto

  4.50
• Baileys

  4.75
• Grand Marnier

  4.50

• Parisian

  4.25
  Made with Courvoisier brandy
• Riviera

  3.95
  With cointreau liqueur
• Caribbean

  4.25
  With sailor Jerry’s spiced rum
• Irish

  3.95
  With Jameson’s Irish whiskey
• Calypso

  4.50
  With​ tia maria liqueur
• Jamaican

  3.95
  With captain Morgan’s dark rum
• Italian

  4.25
  With disaronno amaretto

• Monks Folly

  6.95 - 9.25
  Monks folly is a classic mould ripened cheese, made to a recipe which is believed to have been used by the monks of a nearby abbey. Monks folly has a crisp, clean flavour and a chalky texture on the inside when young, but it changes with age and becomes soft and ripe and develops a fuller, more rounded flavour. Monks folly is made from pasteurised cow’s milk and suitable for vegetarians.
• Mature Wensleydale

  6.95 - 9.25
  Yorkshire matured Wensleydale loses moisture, to produce a drier cheese than its younger counterpart. the dales milky flavour is retained, yet is complemented by a classic “mature cheese” flavour.
• Yorkshire Blue

  6.95 - 9.25
  Made​ from 100% yorkshire cows milk, yorkshire blue is a mild, soft, creamy, blue veined cheese. The traditional recipe has been developed to give the cheese a unique buttery/sweet flavour with no sharp bite. Yorkshire blue is made from pasteurised cow’s milk and is suitable for vegetarians.
• Bluemin White

  6.95 - 9.25
  Bluemin white is a soft, creamy, mould ripened cow’s milk cheese. Ripening from the outside in, developing an almost brie like texture with a velvety blue rind. Bluemin white is made from pasteurised cow’s milk and is suitable for vegetarians.
• Harrogate Blue

  6.95 - 9.25
  Our exclusive golden bodied, delicate blue veined cheese made with milk from classy yorkshire cows. Harrogate blue is a soft and luxuriously creamy cheese delivering a mellow blue flavour with a hint of pepper to finish.

• Château Haut-Roquefort 2007 Cadillac, France

  3.50 - 15.25
  100% Semillon and 100% botrytised some vines over 100 years old. Apricot, quince, candied fruit. NB sauternes on a budget but better!
• Krohn Late Bottled Vintage Port 2006, Portugal

  4.75 - 29.95
  Lbv port with bags of flavour and length - black plums, spice and dried herbs, rich, long finish.
• Quinta De Ventozelo 2000 - Full Vintage Port, Portugal (75Cl Btl)

  44.95
  From a truly great year, this has lashings of sweet red and black fruit, is very spicy with plenty of backbone for dealing with cheese, or sipping by the fire.
• Araldica “I Classici” Moscato Passito Palazzina 2005, Italy

  3.95 - 19.25
  Refreshing and complex with apricot, acacia, nuts lemon curd and vanilla.
• Krohn Colheita 2000 – Single Vintage Tawny, Portugal

  3.95 - 34.95
  Dried figs, raisins, chocolate, honey, caramel and sweet, dried apricots this is a pudding! Very intense.