GRASSINGTON HOUSE
DESSERT MENU

GRASSINGTON HOUSE STICKY TOFFEE PUDDING

Vanilla Ice Cream, Almond Crisp, Miso Fudge, Toffee Sauce

Late Harvest Royal Tokaji, Hungary 70ml £7.95

LIME LEAF PANNA COTTA (GFO)

Blackberry Consommé, Honeycomb, Lime Gel

Le Tertre Du Bosquet, Sauternes, Bordeaux, France 70ml £8.95

WHITE CHOCOLATE PARFAIT (GF)

Caramelised White Chocolate, Salted Hazelnut Ice Cream

Rutherglen Muscat, Victoria, Australia 70ml £9.95

DESSERT SLATE FOR TWO

Can’t choose or want to share? Try our sharing slate for two with a taste of all our desserts

£22.50

HOMEMADE GRASSINGTON HOUSE ICE CREAM

Liquorice, Vanilla, Marmalade, Dark Chocolate

Scoop £3.50

Bowl £9.00 (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

Four Cheese Board

Priced at £16.50

Settle Soft, The Courtyard Dairy, Unpasteurised, Cow (V)

To make this soft, delicate cheese the recipe involves adding a tiny amount of lactic starter bacteria and rennet to the milk, to allow the raw milk to express its 'terroir'. The cows’ milk comes from under five miles away on Keasden Moor. A light, fresh, lactic cheese, with a creamy yet delicate 'light' mousse texture. This is the way that the historic soft cheese from around York and Pickering were made.

Yorkshire Pecorino, Pasteurised, Sheep (V)

Brought in up Sardinia, Mario Olianas comes from a strong family of Italian gastronomes. Moving to Leeds, he decided he wanted to create a better Italian cheese than his brothers. He uses fresh sheep’s milk which he collects daily from Harrogate, and cultures imported from Italy. This cheese is based on the classic Pecorino Fresco from Italy, offering a softer texture than is common with many Pecorinos.

Darling Blue, Pasteurised, Cow

The Doddington Farm is run by the Maxwell family. Maggie’s brother looks after their 400 cows. The fresh milk is piped across the yard to their dairy, some for-ice-cream production, and some for Maggie to turn into a range of cheeses. Matured for 3 months, with thin streaks of blue that give the rich biscuity and gentle-blue flavour. Darling Blue is named after the local Northumberland heroine Grace Darling.

Keasden, Unpasteurised, Cow (V)

Based on historic British cheese-making recipes from The Courtyard Dairy’s own archive. Using fresh organic raw cows’ milk from animals grazed nearby on ‘Keasden Tops’, this follows a twist on a 100-year-old British cheese recipe from Andy's Great Grandma who was an apprentice dairymaid at The Royal Dairy in Windsor. It is aged for seven months, which gives it a full depth of flavour, firm texture and gentle bite.

Served with Homemade Garden Apple Chutney & Tomato Crackers

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