Three Acres Inn & Restaurant
Menu with Prices in the UK

Two local butcher's pork sausages, dry-cured smoked back bacon, Bury black pudding, free-range hens' eggs, grilled flat mushroom, vine tomato, baked beans, and sourdough toast.

Artisan herb-spiced vegetarian sausages, griddled halloumi, smashed avocado, two free-range poached eggs, field mushroom, roasted vine tomato, and toasted country bread.

Oak-smoked Fortune's Whitby kipper fillets grilled with salted Yorkshire butter, fresh lemon wedge, and granary bloomer toast.

Toasted English breakfast muffin topped with thick-carved Yorkshire ham, two poached free-range eggs, and warm tarragon hollandaise sauce.

Silky free-range scrambled eggs folded with chives, served alongside Loch Duart smoked salmon on toasted 36-hour sourdough.

Warm crusty artisan white sourdough boule served with salted Yorkshire cultured butter and roasted garlic oil.

Pillow-soft house-baked focaccia studded with sweet confit garlic cloves, Maldon sea salt, fresh rosemary, and aged balsamic olive oil.

Six fresh Northumberland rock oysters shucked to order over crushed ice, accompanied by shallot red wine mignonette, Tabasco, and lemon.

Three Lindisfarne oysters roasted in the half-shell under wilted baby spinach, Pernod herb butter, and crisp Parmesan pangrattato.

Slow-caramelised sweet white onions simmered in rich beef and thyme consommé, topped with a bubbling melted Gruyère sourdough croûte.

Sweet cold-water prawns folded in cognac-laced Marie Rose sauce over crisp baby gem lettuce, cucumber ribbons, and buttered brown bread.

Finely diced raw Yorkshire beef fillet dressed with capers, cornichons, shallots, Dijon mustard, cured egg yolk, and toasted sourdough Melba.

Velvety brandy-spiked chicken liver parfait crowned with tart autumn hedgerow berry jelly, served with toasted brioche soldiers.

Salt-baked golden and ruby beetroots paired with whipped local goat's curd, candied walnuts, pickled blackberries, and bitter leaves.

Flash-fried tender squid rings dusted in Szechuan peppercorn flour, served with charred lime and roasted garlic sriracha mayonnaise.

Slow-braised Pennine rolled lamb shoulder with smoked celeriac purée, buttered cavolo nero, crispy lamb-fat potato, and Riesling rosemary jus.

Seared wild venison loin accompanied by braised roe deer faggot, parsnip horseradish purée, savoy cabbage with bacon, and bramble sloe jus.

Crackling-skinned Yorkshire pork belly glazed in char siu spices with wilted choi sum, crispy fried shallots, chilli oyster sauce, and steamed jasmine rice.

Crispy-skinned wild seabass served over braised butter beans with smoked pancetta, fresh cockles, and a fragrant herb and caper butter emulsion.

Large North Sea haddock fillet in crisp real-ale batter served with twice-cooked beef-dripping chips, minted mushy peas, and house tartare sauce.

Whole East Coast lemon sole pan-roasted in nutty brown butter with capers, samphire, and buttered Charlotte new potatoes.

Creamy Acquerello carnaroli risotto with roasted Crown Prince squash, crispy sage leaves, toasted pumpkin seeds, and aged vegetarian hard cheese.

Available Monday to Saturday (12:00 PM – 2:00 PM). Includes choice of weekly seasonal starter, market main course, and artisan pudding.

Salt-aged pink Yorkshire beef sirloin served with giant homemade Yorkshire pudding, duck-fat roast potatoes, seasonal vegetables, and rich pan gravy.

Slow-roasted crackling pork belly with Bramley apple sauce, sage & onion stuffing, duck-fat roasties, Yorkshire pudding, and cider jus.

Puff pastry Wellington filled with roasted chestnuts, wild mushrooms, and herbs, served with olive-oil roast potatoes, veg, and vegetarian gravy.

Charcoal-grilled Yorkshire sirloin steak served with roasted flat mushroom, grilled vine tomato, watercress, and beef-dripping chunky chips.

Prime centre-cut fillet steak seared over white-hot wood charcoal, served with bone-marrow shallot butter, grilled tomato, and hand-cut chips.

Thick-cut dry-aged fillet centrepiece carved tableside for two, complete with crispy onion rings, mushrooms, triple-cooked chips, Béarnaise, and peppercorn sauce.

Brined free-range outdoor-reared pork tomahawk chop glazed with mustard and honey, served with smoked mash and charred apple compote.

Chargrilled Yorkshire beef patty in a toasted brioche bun with mature Wensleydale cheese, smoked streaky bacon, gherkin relish, and skinny fries.

Hand-cut Maris Piper potatoes twice-fried in rich Yorkshire beef dripping and tossed in flaky Maldon sea salt.

Crisp shoestring fries drizzled with white truffle oil, finely grated aged Parmigiano Reggiano, and chopped parsley.

Steamed Yorkshire seasonal greens, fine French beans, and tenderstem broccoli tossed in lightly salted butter and cracked pepper.

Tender cauliflower florets baked in velvety mature Cheddar and Dijon mustard mornay sauce with golden breadcrumbs.

Choose from house-whisked tarragon Béarnaise emulsion, crushed green peppercorn & brandy cream sauce, or rich red wine bone marrow jus.

Light Medjool date sponge drenched in bubbling salted butterscotch toffee sauce, served with jersey dairy vanilla bean ice cream.

Baked-to-order 70% Valrhona chocolate fondant with a molten liquid centre, honeycomb crumb, and cool salted caramel ice cream.

Silky vanilla bean custard hiding poached Wakefield forced rhubarb under a glass-crisp burnt demerara sugar crust with stem ginger shortbread.

Four regional cheeses including Yorkshire Blue and mature Wensleydale served with quince jelly, celery, grapes, and Miller's Damper crackers.

Child-sized fillet of fresh haddock in light crispy batter served with hand-cut chips and garden peas.

Grilled Yorkshire butcher's pork sausage served with creamy mashed potato, sweet garden peas, and mild onion gravy.

Smaller portion of traditional Sunday roast with homemade Yorkshire pudding, roast potatoes, carrots, and proper gravy.

Botanically brewed sparkling lemonade infused with pure Bulgarian Otto rose oil and crisp lemon juice.

Fiery fermented botanical ginger beer brewed with real Chinese ginger root and herbal extracts.

Pure 100% single-variety pressed British apple juice or Valencia orange juice with no added sugar.

Locally bottled Yorkshire mineral water drawn from Harrogate's historic spa springs in glass table bottles.

Chilled classic glass-bottle Coca-Cola or zero-calorie Diet Coke served over ice with fresh lemon or lime.

Freshly brewed pot of proper Yorkshire Tea or locally roasted dark-roast filter coffee served with warm milk.