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Bar open Mon-Sat 12pm-12am (food Mon-Fri 12pm-2.30 & 5.30-9pm / Food Sat 12pm-9pm) / Sun 12pm-10.30pm (food 12pm-8pm)
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Dining

Read our latest restaurant review in the Yorkshire Evening Post >>

Meet our Head Chef Todd Vickers >>

We serve food Monday - Friday 12pm-2.30pm and 5.30-9pm (12pm - 9pm on Saturdays and 12pm-8pm on Sundays)

We have earned a long standing reputation for serving fine cuisine in a relaxed, friendly environment.

Head Chef and his team continue to create new and exciting dishes whilst retaining some of the more traditional and simple choices from a menu which changes seasonally to take advantage of locally sourced produce.

gift voucher Black Horse Gift Vouchers can be put towards dining >>

Please enjoy browsing some of our sample menus:

Lunch Menu: available Mon-Sat noon-2.30pm

Starters

Soup of the Day
Using local market produce £7

Chicken Liver Parfait
Smoked Pancetta, Shallot, Corn, Toasted Loaf £8.95

Whitby Crab
Heritage Tomatoes, Parmesan £9.50

Game Terrine
Bacon Brioche, Roasted and Spiced Pears £9.95

Salt Baked Carrot
Carrot Textures, Hazelnut Pesto, Orange Gel £8


SHARING BOARDS

Proper Yorkshire Board

Scotch Egg, Pork Pie, Sausage Roll, Chicken Liver Parfait, Black Pudding Bon Bons, Baked Loaf, Chef’s Puree, Bois Bourdan £21

Charcuterie Board
Selection of Dry Cured Meats, Olives & Feta, Baked Loaf, Oils £19

 

Mains

Whitby Haddock in Yorkshire Ale Batter
hand cut chips, mushy peas, tartare sauce, curry sauce, lemon and parsley £16.95 / £12.95

The Black Horse Burger
Burger, Smoked Bacon, Welsh Cheddar, Baby Gem, Tomato, Brioche Bun, Triple Cooked Chips £15.50

French Trim Breast of Chicken

Blue Cheese & Mushroom Arancini, Savoy Cabbage, Wild Mushroom Fricassee  £15.50

Celeriac Risotto

Roasted & Crisp Celeriac, Chicory £15

Pie of the Day

Seasonal Vegetables, Triple Cooked Chips, Gravy £16

PRIME YORKSHIRE STEAKS AGED 31 DAYS
Fillet 7oz £28
Sirloin 8oz £23
Rib Eye 10oz £23.50
Balsamic Vine Tomato, Portobello Mushroom, Hand Cut Chips, Parsley Butter, Watercress
Served with either Peppercorn or Bearnaise Sauce £2.50 supplement


SALADS

Smoked Chicken Caesar
Anchovies, Baby Gem, Croutes £11.95



SANDWICHES
All sandwiches served on Freshly Baked Bread with Triple Cooked Chips and Side Salad

Brie & Cranberry £9.50

Fish Butty 
Haddock in Leeds Pale Ale Batter, Tartare Sauce £11

Black Horse Club 
Chicken Breast, Smoked Bacon, Fried Egg, Baby Gem, Tomato £12.50

Cheddar Cheese & Tomato Chutney £8

Steak Sandwich Bavette Steak, Tomato Chutney, Welsh Cheddar £13

The Black Horse Burger Burger, Smoked Bacon, Welsh Cheddar, Baby Gem, Tomato, Brioche Bun, Triple Cooked Chips £15.50

Desserts

Brûléed Banana Chocolate Soil, Chocolate Ice Cream £7.50

Sticky Toffee Pudding Butterscotch Sauce, Vanilla Ice Cream  £6.50

Lemon, Berry & Oats Lemon Curd, Berry Gel, Raspberry, Flapjack £8

Chocolate Brownie Almond Tuille, White Chocolate, Vanilla Ice Cream  £7.50

A glass of Moscato Passito Dessert Wine £3.75

3 Cheeses £8, All Cheeses £12
(please see the Cheese Menu)
Grapes, Celery, Artisan Biscuits, Grape & Apple Chutney

Cheeses served with a glass of LBV Port £4.50 extra

Cheese Menu

Bluemin White
Bluemin White is made with local cow's milk produced in the Vale of York and is handcrafted and gently nurtured during its development in a specially treated ripening store.

Hand-turned every day to ensure the best mould ripening takes place, the young cheese has a delicate texture and buttery creamy taste. At 6 weeks after creation, Bells Bluemin White has a firm centre with a gooey, velvety blue rind and at 10 weeks a runny cheese to rival all continentals, cementing the fact that Yorkshire food is best.

Harrogate Blue
This is an award-winning soft and creamy delicate blue cheese and a must-try. The cheese is golden in colour and delicately made from the milk of Yorkshire's classiest cows. The blue cheese is matured for 4 weeks giving it a medium strength flavour which has a hint of pepper.

Fountains Gold
This cheese is produced by the Wensleydale Dairy in Hawes, North Yorkshire using Channel Island cow's milk (ie. the milk from Jersey and Guernsey cow  breeds) which gives it the characteristic buttery gold colour from which it takes its name. A semi hard cheese with a soft cheddary style and texture that just melts on the tongue.

Ribblesdale Superior Smoked
A traditional Ribblesdale Goat's Cheese which upon maturity is naturally 'cold smoked' over old whiskey barrel chippings for up to 24 hours. During this time the surface of the cheese turns to golden brown. The creamy, mild and slightly honeyed flavour is enhanced by a subtle, smokey taste.
Suitable for vegetarians.

Swalesdale Ewes
It is thought that cheese making was first brought to the Yorkshire Dales in the 11th Century by Cistercian monks who arrived from Normandy and settled in local abbeys. They, in turn, passed on the cheese making techniques to the local farmers of Swaledale and thus, Swaledale cheese was born.

The Reed famly has been making the cheese in Richmond since 1987. The recipe and methods are protected and accredibed with Protected Designation of Origin (PDO) status. This is recognised worldwide and safeguards the future production and quality of one of the Dale's most cherished treasures. The cheese itself is mild and smooth with a slight tang, and an open moist texture. Made using locally sourced milk and vegetarian rennet.



Fixed Price Menu: available Mon-Sat 12-2.30pm & Mon-Fri: 5.30-6.30pm

Fixed Price Menu

Mon–Sat 12pm-2.30pm, Mon-Fri 5.30pm–6.30pm - 3 Courses £23.95, 2 Courses £18.95  
Mon-Fri 6.35pm-9.30pm  3 Courses £27.50, 2 Courses £22.50

STARTERS

Soup of the Day (v) (gf)
Using local market produce

Smoked Haddock Fishcakes
Pea, Tartare, Poached Egg

Lincolnshire Scotch Egg
Black Pudding, Apple

Baked Carrot (v)
Carrot Textures, Hazelnut Pesto, Orange Gel

MAIN COURSE

6oz Rump Steak
Skinny Fries, Pepper Sauce, Watercress

Pan Roasted Hake
Mussels, Salt Baked Mashed Potato, Samphire, Roasted Tomato, Spiced Lemon & Caper Butter

Celeriac Risotto

Pearl Barley, Roasted & Crisp Celeriac, Chicory

French Trim Breast of Chicken

Blue Cheese & Mushroom Arancini, Savoy Cabbage, Wild Mushroom Fricasee


DESSERT

Chocolate Brownie (gf)
Almond Tuille, White Chocolate, Milk Ice Cream

British Cheeses
Artisan Biscuits, Homemade Chutney (£3 supplement)

Eton Mess
Crème Chantilly, Berry Compote, Berry Gel

A La Carte Dinner: available Mon-Sat 5.30-9.00pm

Starters

Soup of the Day (v) (gf)
Using local market produce £7

Seared Scallops (gf)
Cauliflower, Apple & Pea £12.50

Chicken Liver Parfait (gf)
Smoked Pancetta, Shallot, Corn, Toasted Loaf £9

Whitby Crab
Heritage Tomatoes, Parmesan £10

Game Terrine
Bacon Brioche, Roasted and Spiced Pears £9.95

Salt Baked Carrot (v) (gf)
Carrot Textures, Hazelnut Pesto, Orange Gel £8

 

Mains

Whitby Haddock in Yorkshire Ale Batter
hand cut chips, mushy peas, tartare sauce, curry sauce, lemon and parsley £16.95 / £12.95

The Black Horse Burger
Burger, Smoked Bacon, Welsh Cheddar, Baby Gem, Tomato, Triple Cooked Chips £15.50

Pan Roasted Monk Fish
Crayfish & Chorizo Fritter, Cauliflower, Spring Onion, Mussel & Chorizo Sauce, Dill Oil £19.50

English Spring Lamb
Lamb Rump, Pomme Fondant, Shallot, Baby Gem, Chive Oil, Red Wine Reduction £20.95

Pork Fillet
Pomme Fondant, Black Pudding, Savoy Cabbage, Onion, Apple, Cider Reduction £18.50

Corn Fed Chicken Breast
Bacon Macaroni Cheese Balls, Parsnips, Sprouts and Chestnuts, Cranberry Jus £17.95

Celeriac Risotto (v)
Roasted & Crisp Celeriac, Chicory £15

Pan Roasted Hake (gf)
Salt Baked Mash Potato, Mussels, Samphire, Tomato, Spiced Lemon & Caper

PRIME YORKSHIRE STEAKS AGED 31 DAYS
Fillet 7oz £28
Sirloin 8oz £23
Rib Eye 10oz £23.50
Balsamic Vine Tomato, Portobello Mushroom, Hand Cut Chips, Parsley Butter, Watercress
Served with either Peppercorn or Bearnaise Sauce £2.50 supplement

 

Desserts

All desserts £6.50

A glass of Moscato Passito Dessert Wine £3.75

Spotted Dick
Pedro Ximenez Custard, Roast Figs

Rhubarb & Ginger Cheesecake
Orange Granita

Frozen Black Cherry Parfait

Liqueur Cherries, Smoked Salt Chocolate (gf)

Blackberry Creme Brulee
Citrus Shortbread

Chocolate Brownie
Chilli Candied Pecans, Jack Daniels Sauce, Maple Syrup & Yoghurt Sorbet, Candied Bacon (optional)

3 Cheeses £8, 5 Cheese £10 (ask for our cheese menu)
Grapes, Celery, Biscuits, Grape & Apple Chutney

Cheeses served with a glass of LBV Port £4.50 extra

Cheese Menu

Bluemin White
Bluemin White is made with local cow's milk produced in the Vale of York and is handcrafted and gently nurtured during its development in a specially treated ripening store.

Hand-turned every day to ensure the best mould ripening takes place, the young cheese has a delicate texture and buttery creamy taste. At 6 weeks after creation, Bells Bluemin White has a firm centre with a gooey, velvety blue rind and at 10 weeks a runny cheese to rival all continentals, cementing the fact that Yorkshire food is best.

Harrogate Blue
This is an award-winning soft and creamy delicate blue cheese and a must-try. The cheese is golden in colour and delicately made from the milk of Yorkshire's classiest cows. The blue cheese is matured for 4 weeks giving it a medium strength flavour which has a hint of pepper.

Fountains Gold
This cheese is produced by the Wensleydale Dairy in Hawes, North Yorkshire using Channel Island cow's milk (ie. the milk from Jersey and Guernsey cow  breeds) which gives it the characteristic buttery gold colour from which it takes its name. A semi hard cheese with a soft cheddary style and texture that just melts on the tongue.

Ribblesdale Superior Smoked
A traditional Ribblesdale Goat's Cheese which upon maturity is naturally 'cold smoked' over old whiskey barrel chippings for up to 24 hours. During this time the surface of the cheese turns to golden brown. The creamy, mild and slightly honeyed flavour is enhanced by a subtle, smokey taste.
Suitable for vegetarians.

Swalesdale Ewes
It is thought that cheese making was first brought to the Yorkshire Dales in the 11th Century by Cistercian monks who arrived from Normandy and settled in local abbeys. They, in turn, passed on the cheese making techniques to the local farmers of Swaledale and thus, Swaledale cheese was born.

The Reed famly has been making the cheese in Richmond since 1987. The recipe and methods are protected and accredibed with Protected Designation of Origin (PDO) status. This is recognised worldwide and safeguards the future production and quality of one of the Dale's most cherished treasures. The cheese itself is mild and smooth with a slight tang, and an open moist texture. Made using locally sourced milk and vegetarian rennet.



Sunday Lunch: : available Sun noon-8.00pm

Sunday Lunch

3 Courses £24.95  /  2 Courses £19.95

STARTERS

Soup of the Day (v) (gf)
Made from Seasonal Produce

Lincolnshire Scotch Egg
Black Pudding, Apple

Chicken Liver Parfait
Smoked Pancetta, Shallot, Corn, Toasted Loaf

Haddock Fish Cakes

Poached Hens Egg, Pea, Shallot, Tartare

Salt Baked Carrot
Carrot Textures, Hazelnut Pesto, Orange Gel

Yorkshire Pudding
Rich Gravy

MAINS

French Trim Breast of Chicken
Blue Cheese & Mushroom Arancini, Savoy Cabbage, Wild Mushroom Fricassee

Yorkshire Steaks aged 31 Days 10oz Rib Eye/8oz Sirloin (£7 supplement) 7oz Fillet £12 supplement
Confit Tomato, Portobello Mushroom, Triple Cooked Chips, Watercress
Served with Peppercorn, Diane or Stilton Sauce £3.50 Supplement

Beer Battered Whitby Haddock
(or Petite version for smaller appetites)
Triple Cooked Chips, Mushy Peas, Curry Sauce, Tartare Sauce, Lemon

Celeriac Risotto
Roasted & Crisp Celeriac, Chicory

Pan Roasted Hake
Salt Baked Mash Potato, Mussels, Samphire, Tomato, Spiced Lemon & Caper Butter £3 Supplement

Traditional Sunday Roasts
- 31 Day Matured Sirloin of Pennine Beef or
- Loin of Pork or
- Leg of Lamb
All served with Goose Fat Roast Potatoes, Seasonal Vegetables, Yorkshire Pudding & Rich Gravy

SANDWICHES

Loin of Pork & Apple Sauce £9.50

Roast Lamb & Mint £9.50

Roast Sirloin & Horseradish £9.50

Cheddar Cheese & Tomato Chutne£7.50 (v)

All the above served with roast potatoes and gravy 

Yorkshire Pudding ‘Butty’ 

A slice of Sunday Roast of your choice sandwiched between two Yorkshire Puddings topped with rich Onion Gravy £9.95

DESSERTS


Brûléed Banana 
Chocolate Soil, Chocolate Ice Cream 

Sticky Toffee Pudding Butterscotch Sauce, Vanilla Ice Cream  

Lemon, Berry & Oats Lemon Curd, Berry Gel, Raspberry, Flapjack

Chocolate Brownie Almond Tuille, White Chocolate, Vanilla Ice Cream 

3 Cheeses / All Cheeses (£7 supplement)
(please see the Cheese Menu)
Grapes, Celery, Artisan Biscuits, Grape & Apple Chutney

 

 

Wine Menu

Wine Menu

Wines by the Glass

White
CHENIN BLANC 2015, The Reserve Bank South Africa £3.40 / £4.25 / £16.95
PINOT GRIGIO 2015, Vinazza, Italy £3.50 / £4.40 / £17.50
RIESLING 2013, Emiliana, Chile £4.00 / £5.00 / £19.95
CHARDONNAY 2014, (Organic) Casablanca, Chile £3.60 / £4.50 / £17.95
SAUVIGNON BLANC 2015, Grauzan, Cotes de Thongue, Languedoc, France £4.00 / £5.00 / £19.95
SAUVIGNON BLANC 2015, The Cloud Factory, Marlborough, New Zealan £4.60 / £5.75 / £22.95

Rosé

PINOT GRIGIO ROSÉ 2015, IGT, Pavia, Ancora, Italy £3.60 / £4.50 / £17.95
CINSAULT & GRENACHE ROSE 2015, Domaine de L'Olibet, France £3.70 / £4.65 / £18.50

Red
HOUSE RED SELECTION 2014, The Reserve Bank, South Africa £3.40 / £4.25 / £16.95
MERLOT 2015, Tierra Alta, Central Valley, Chile £3.60 / £4.50 / £17.95
MALBEC 2015, The Listening Station, Geographe, Australia £4.40 / £5.50 / £21.95
CABERNET SAUVIGNON 2014, Western Cape, South Africa £3.70 / £4.65 / £18.50
SHIRAZ 2012, Craigmoor Estate, Australia £4.20 / £5.25 / £20.95
PINOT NOIR 2013, Les Volcans, Auvergne, France £4.30 / £5.40 / £21.50
RIOJA 2013, Salagon, Rioja, Spain £4.30 / £5.40 / £21.50

Sparkling

HOUSE SELECTION – GREMMILLET BRUT £6.65 / £34.95
PROSECCO SELVAGGIO £5.35 / £25.95

Download our full wine list >>

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