GRASSINGTON HOUSE
DESSERT MENU

(All priced at £9.45)

(V) Vegetarian (GF) Gluten Free

GRASSINGTON HOUSE STICKY TOFFEE PUDDING Vanilla Ice Cream, Almond Crisp, Miso Fudge, Toffee Sauce

Late Harvest Royal Tokaji, Hungary 70ml £7.95

CHOCOLATE MARJOLAINE Chocolate & Hazelnut Ganache, Yoghurt Sorbet, Yuzu Gel

Rutherglen Muscat, Victoria, Australia 70ml £9.95

VANILLA CRÈME BRÛLÉE (GFO) Yorkshire Rhubarb, Meringue, Rhubarb Sorbet

Tertre de Lys, Sauternes, France 70ml £8.95

DESSERT SLATE FOR TWO If you cannot choose or want to share?
Tryour sharing slate for two with a taste of all our deserts

£22.50

Home-made Grassington House Ice Cream Liquorice, Vanilla, Marmalade or Dark Chocolate 

Scoop £3.00 - Bowl £7.50 (Choose Three Flavours)

Barbadillo, Pedro-Ximenez, Spain 50ml £4.95

AND TO FINISH...
A selection of coffees & speciality teas available from £4.20
Grassington House liqueur coffee from £7.75

THE CHEESE BOARD CHOICE

Four Cheese Board Priced at £14.95

Served with:
Garden Apple Chutney, Homemade Tomato Crackers

Yoredale (Old Roan) Wensleydale, Unpasteurised Cow In 1957 the last farmer producing Wensleydale cheese in the Yorkshire Dales gave up. Over 50 years later in July 2019, Ben and Sam Spence re-started that tradition on their farm in the heart of Wensleydale. A traditional Wensleydale cheese with a fresh, sharp yet light flavour and supple creamy texture. Made by Ben and

Chevin Goat, Pasteurised (V) In 2024 Italian-born Mario encountered a shortage of sheep’s milk for making cheese, so he sourced local goats’ milk, but then had to adapt his ‘Yorkshire’ Pecorino recipe, but following the same Italian techniques in cheesemaking. Aged at The Courtyard Dairy until four months old, the resulting cheese is savoury, delicately goaty and aromatic, with a firm granular texture. Made by Mario Olianas in Otley, West Yorkshire.

Yoredale Blue, Unpasteurised Cow V A re-creation of an old classic: blue Wensleydale. Made by hand, Yoredale Blue is made to a traditional cloth-bound Wensleydale recipe. The cheese is then pierced and aged for a further three months. The piercing allows the blue veins to form and break down the tart-freshness of the traditional Wensleydale, giving it a smooth and soft texture with mellow spicy-blue flavour.

Kalkaber, Pasteurised Cow, (V) Using fresh raw cow’s milk from animals grazed nearby on ‘Keasden Tops’, inspired by the traditional mountain cheeses of Spain and Portugal to create a mature cheese with a Cheddar-like sharp bite but sweet finish. Aged for nine months with echoes of the Continent but English character. Made by Kathy Swinscoe at The Courtyard Dairy

Why not add a Glass of Port?

Graham’s 10-year Tawny, 50ml £5.50
Graham’s Fine Ruby, 50ml £4.50
Graham’s Vintage Malvedos, 50ml £8.50