Pie And Oyster At The York Menu

Pie And Oyster At The York Menu

• Sweet Smoked Paprika Chorizo
  This is a mild, sweet chorizo, known in Spain as Chorizo Dulce, made using the finest Hungarian paprika. This Chorizo is cured, fermented and air-dried to create a beautifully sweet and smoked Chorizo with the perfect amount of salt.
• Black Pepper Salami
  A very traditional Italian-style salami with cracked black pepper. This Cracked Black Pepper Salami has a flavour profile closest to a Milano Salami or French Saucisson Sec, with a subtle hint of garlic, which compliments the black pepper admirably.
• Pork Collar - Coppa Style
  This gently fragrant air-dried pork collar is in the 'Coppa' style. Marbled with delicious fat and fragrant with herbs and spices such as rosemary and pepper, this rich and savoury product is made from the collar muscle from the top of the shoulder. This Monmouthshire Air-Dried Pork Collar won a Gold Award in the 2019 British Charcuterie Awards, taking the best Muscle Meat title.
• Beef Bresaola
  Bresaola has its roots deep set in the Italian Alps, in the Lombardy region with the name coming from the Lombardi word bresada, meaning 'braised'. An extremely lean product, our air-dried spiced beef is rubbed with herb and spices before curing, which results in a delicate flavour with a slight chilli kick.
• Pork Loin - Loco Style
  This is a cured, fermented and air-dried pork loin, made in the traditional Spanish style of 'Lomo', and has a delicate hint of smoked sweet paprika.

• Waterloo Brie
  Waterloo is a rich, soft cheese made by Anne and Andy Wigmore in Berkshire and was originally made with Guernsey milk from the Duke of Wellington's estate. The milk now comes from a single herd of Guernsey cows near Henley. Anne and Andy wash the curds for this cheese to lower the acidity, which gives it a gentle, sweet flavour.
• Richard 3rd Wensleydale
  Handcrafted and wrapped in muslin, this Wensleydale is made from a traditional Yorkshire recipe which creates a fresh, creamy cheese with an acidic yet milky taste. The texture is crumbly and flakey, just how you want a Wensleydale!
• Yorkshire Blue
  Yorkshire Blue is a traditional, vegetarian blue cheese made from 100% Yorkshire Cow's milk. It is mild and sweet in flavour, with a buttery crumbly texture. Creamy, sweet and mild. An ideal introduction to blue cheese. The first blue cheese to be made in Yorkshire for 30 years. Multi award winning handmade lovely blue veining and even smooth texture
• Ticklemoore
  Sharpham Dairy's Ticklemore is an extremely versatile cheese made in South Devon with goat milk that is collected from three local farms. Ticklemore is renowned for its stark white rind, and has a mellow & fresh flavour that contains hints of floral and herbal notes. It has a firm, chalky texture and a subtle lemon undertone, creating a goat's milk cheese that isn't overly 'goaty'.
• Dale End Yorkshire Cheddar
  Dale End is a traditional clothbound farmhouse cheddar, made in the North York Moors. It is a strong, mature, organic cheddar, with a tangy and citrus bite, and long-lasting flavour.

• A selection of pies, quiches, pasties and sausage rolls
  Cut into bite size portions and arranged on a platter for two more people to dig in for a filling bites experience. Brown sauce and red onion chutney accompany.
• Snacks

  3
  Focaccia Bread with olive oil and balsamic oil Bowl of olives.