The very best Yorkshire produce takes centre stage in the latest menu release from Shears Yard, the originators of casual fine dining in Leeds.
With early summer produce in abundance, we have welcomed fresh flavours to our new menu in celebration of everything our region has to offer, with highlights including asparagus, sun stream tomatoes, strawberries, wild garlic, beetroots and chard.
Head chef Jamie Clinton is confident he’s found the best in Yorkshire:
“We’ve raised the bar with our new menu, spoiling food lovers and tempting curious diners with a diverse range of dishes that give you a top-notch Yorkshire culinary experience,” he explains.
“This month’s menu is designed to let the ingredients sing, with quirky dishes and plates that really pack a punch flavour-wise. As always, we’ve searched the nooks and crannies of Yorkshire for the best produce and found our treasures, including the best asparagus in the world from Sand Hutton, wild garlic from Roundhay Park, and the finest vine sun stream tomatoes, grown under LED lights at Stockbridge House in North Yorkshire. The menu brings them to life in ways we’re really excited about.”
Uniting classic and more unusual flavour combinations, the menu pays particular attention to finishing touches. To start, choose from plates such as duck leg & chorizo pancake, with jalapeno mayonnaise, sweetcorn & radish salad; or experience summertime on a spoon with the Red pepper & roasted strawberry gazpacho, with cherry tomatoes, coal oil and linseed cracker.
Mains range from the delicious lamb rump (from Sykes Farm in Wetherby), cooked sous vide with slow roast onion, asparagus, smoked cheddar mash and toasted hay sauce; to incredible vegan creations such as pearl barley & spring vegetables, with kombu dashi, salt-baked turnip, miso emulsion, nori seaweed and puffed wild rice. Veggies can also enjoy roast & raw heritage beetroot fettuccine in a light horseradish cream, with dill and red chard.
Fish lovers are spoilt for choice – choose from torched mackerel fillet, smoked mackerel mousse, kohlrabi, apple & dill to start, or lightly poached sea trout with chilled pea soup and shrimps. Roast hake with heirloom tomatoes, caviar cucumber salad, fish cake, and black garlic vinaigrette is on offer for main course, or pan-fried sea bream fillet, pea & wild garlic soup, bacon remoulade, with roast fennel to finish.
The new menu launches in time for the May bank holiday weekend (24th May) and will continue throughout June. We hope to see you soon.