Christmas feasting at Kino

Available from Tuesday 21 November to Saturday 30 December

Two Courses | £31 per person
Three Courses | £34 per person

Starter

Celeriac & Roast Artichoke Soup | vg, gf
A lightly aerated roast celeriac soup, covering confit and barbecued Jerusalem artichokes, with a black garlic glaze, pickled artichokes, truffles and grated nutmeg

Christmas Pudding Raviolo | n
Hand cut pasta flavoured with Christmas pudding spices and glazed in a brandy butter, filled with a slowly cooked ragu of smoked pheasant, dried fruits and red wine. Finished with damsons and a sauce of pheasant stock & duck liver

Christmas Tree Cured Sea Trout | n
Wild sea trout cured in a fragrant mix of Douglas fir, also known as Christmas tree. Dressed with a Scots pine oil and trout caviar, with fresh dill and cultured  ream, served with a warm, grilled sourdough muffin

Turkey & Smoked Bacon Pâté en Croûte | n
Meaning “pie in crust”, a favourite of our kitchen, this one is a take on a classic roast turkey. A filling made from turkey legs, roasted chicken skin, smoked bacon, cranberry and pistachio, seasoned with a stuffing seasoning. With a cranberry chutney, apricot mustard and bitter leaves

Main

Guinea Fowl & Festive Bake Gravy | gfo
A supreme of guinea fowl cooked over the barbeque, with a sausage made from the legs, braised red cabbage, fresh red currants and a festive bake gravy

Venison Mince Pie & Pickled Walnut | n | + £5
Traditionally, mince pies were a savoury item, made from minced meat, spices and dried fruits, which were very popular in Victorian Britain
Ours is a version of a recipe from 1851, similar to a pork pie, consisting of venison, dried fruit and smoked bacon, wrapped in hot water pastry, sat on a pickled walnut and prune pontac sauce and served with “Yorkshire Sauce”, another traditional recipe from the 1800s, made using game stock, Henderson’s relish, port and fresh thyme

Roast Potato Terrine & Glazed Parsnip | vg, gf, n
A crisp terrine made from layers of slow cooked potato and parsnips, seasoned with our stuffing seasoning. Parsnip and maitake mushroom glazed in a sauce we make from brewers wort from our friends at Kirkstall and Zapato breweries. With a sauce of roasted carrot and juniper, walnut ketchup and crispy parsnips

Coley With Sprouts, Chestnuts & ‘Bacon’ | gf, n, s
Sustainably caught coley, with a cannelloni of coley mousse and smoked eel, affectionately named by our kitchen as “river bacon”,  with smoked chestnut puree, grilled sprout leaves and a sauce of smoked eel bones, mussel and lovage

Sides

Roast Potato | vgo, gf | + £5.5
Classic Hasselback potato, cooked with Thirkleby duck fat and a stuffing seasoning. Topped with crispy duck skin

Pumpkin & Walnut | vg, n | + £5
Organic pumpkin roasted with walnut oil, with truffle cream cheese, roasted and pickled walnuts, fried pumpkin seeds and crispy sage. Organic pumpkin roasted with walnut oil, with truffle cream cheese, roasted & pickled walnuts, fried pumpkin seeds and crispy sage

Dessert

Mince Pie Donuts | v
Freshly made yeasted donuts filled with a jam made from our own mince pie filling and blackcurrants. Rolled in a Douglas fir sherbet and sat in a chilled pastry custard

Baked Alaska Du Jour | gf, n
Our version of a classic British dessert, parfait, ice cream, meringue, compote and sponge with the flavours changing seasonally based on what is available to us and good at the time. Please ask your server for today’s flavour

Coffee, Chocolate & Burnt Orange Trifle | vg, gf
Using spent or “waste” coffee grounds from Kino and the Howard Opera Centre, we create custards, sponges, syrups and sorbets that come together in a take on a classic trifle. With a chocolate and burnt orange ganache, bucks fizz sorbet & Douglas fir aero

Mince Pie & Cheese | +£2
Freshly baked mince pies, flavoured with wild spices and dried fruits, served warm with Yoredale Wenslydale Cheese

Seasonal Cheese Selection | +£3
A selection of three artisanal cheeses, changing seasonally, curated for us by Chris from Harvey & Brockless. Served with crackers and preserves