The Bar Brasserie is in the original part of The General Tarleton Inn and open daily for lunch and dinner. It has all the atmosphere of a traditional English pub yet the stylish décor of a contemporary hotel. An exceptional selection of fine wines and champagne with over a dozen by the glass and locally brewed Black Sheep and Timothy Taylor’s Landlord ales are all served with a warm friendly smile.

Al fresco dining is available in The General Tarleton’s adjoining garden and guests can also spill out into the light and airy Covered Courtyard.

Open daily at lunchtime from 12.00 noon, last orders at 2.00pm (3.00pm on a Saturday and Sunday) and in the evening from 6.00pm, last orders at 9.15pm

A Sample from our Menu to whet your appetite

Starters

Roast Vine Tomato Filo Tartlet with grilled Lawna Dairy goats cheese, tapenade and pesto

Warm Shredded Duck Salad with chorizo, pancetta, croutons and salad leaves

Chilli Salt Spiced Squid and Crisp Belly Pork sweet pepper salad, coriander, lime dressing

Little Moneybags a treasure of seafood in a crisp pastry bag, lobster sauce

The Generals Rustic Chicken Liver Pate with pickles and crusty bread

Queenie Scallops cooked in a garlic and lemon butter, with gruyere and cheddar cheese crust

Seasonal Soup finished with creme fraiche, croutons and chives

Fresh Nidderdale Salmon and Hot Oak Roast Smoked Salmon Fishcakes with a poached egg and Pickering watercress salad

Warm Summer Salad giroles, broad bean pesto, asparagus, broad beans, dauphinoise potatoes and a Calf Edge Farm poached hens egg

Main courses

Local Birstwirth Farmed Angus/Longhorn Rib Steak hand cut chips, mixed leaf salad

Open Lasagne of Ricotta and Butternut Squash pine nut gremolata, rocket salad, tomato vinaigrette

Seafood Thermidor monkfish, salmon, cod, haddock, queenie scallops and tiger prawns in a mustard, mushroom and brandy sauce, glazed with cheddar cheese

Fish and Chips Black Sheep batter, minted mushy peas and tartare sauce

GT's Angus Steak Burger melted cheese, bacon, crispy onions and hand-cut chips

Crisped Slowly Braised Shoulder of Lamb creamed potatoes, spinach, thyme, confit garlic and tomato concasse jus

Lishmans of Ilkley Prize Winning Pork and Chive Sausages celeriac and potato mash, sticky red onion marmalade sauce

Char-grilled Haunch of Holme Farmed Venison Dauphinoise potatoes and confit of summer vegetables, juniper red wine sauce

Seared Calves Liver and Crispy Bacon fondant potato and creamed onions and garden sage

Puddings

Sticky Toffee Pudding butterscotch sauce and vanilla pod ice-cream

Yorkshire Custard Tart with Armagnac soaked D'Agen prunes

Lemon Posset with lime jelly, shortbread biscuits and blueberry compote

Brandy Snap Basket pistachio nut ice-cream and hot chocolate sauce

Valhrona Chocolate Delice sesame caramel and orange sorbet

Farmhouse Cheeseboard

Pink (We are supporting the Breast Cancer Care Charity and for every Pink Dessert sold we will make a donation to their In The Pink 2008 Appeal) feuillatine of raspberries with rosewater cream, wild strawberry pannacotta, Pink Champagne Jelly

The Generals Mess Goosnargh yoghurt, meringue, strawberries, raspberries and raspberry sauce