The Wolds Wander

Sunday 10th March 2019

Val and Peter Rolt have offered to organise and lead their first run and invite you all to join them.

Details for this event are as follows:
1. Meeting at 9:30 for a 10:00 departure please note early start.
2. Start Location: The Star Inn Sancton Post YO43 4QP
3. Map Link:https://goo.gl/maps/kBLmrsZp2qq
4. Format of the day: Meet and greet at The Star Inn for the distribution of tulip maps, radios and a safety briefing. If anyone would like tea, coffee and a bacon sandwich before we set off please arrive in good time and make known on the attendance list.

The drive explores the scenic byways of the Yorkshire Wolds avoiding major roads to take advantage of the beautiful landscape.

The first leg will be approximately two hours, wends its way to our break at Burton Agnes Hall. Post Code YO25 4NB https://goo.gl/maps/e2J4NAWsrRS2 Here we will have around one hour to browse the shop and partake in coffee and cake. For those who have not visited recently there is a large car park at the rear of the hall and church.

We depart Burton Anges for part two of our drive, an hour and twenty minutes to the Talbot Hotel Malton. Post Code YO17 7AJhttps://goo.gl/maps/b1geJicbbz12

A popular Sunday lunch menu is available. Our tables is reserved for 2:30
Please pre order your food choice from the attached menu, foods orders are require in advance by Monday 4th March.

5. Attendance List: Please add your names to the Attendance List via Facebook advert or let Peter know directly.

Mobile: 07746 316572

Email: peter.j.rolt@gmail.com

Set Sunday Lunch 2 Course £20 3 Course £27.50

Twice Baked Yorkshire Matured Keen’s Cheddar Souffle Spinach & Grain Mustard
Country Style Pork Terrine with Mustard Fruits & Bluebird Sourdough Toast
Talbot Cure Salmon with Beetroot & Caper Salad, Horseradish Creme Fraiche
Leek & Potato Soup (V)

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Aged Rump Of Yorkshire Beef, Yorkshire Pudding & Horseradish
Butternut Squash “Steak” with Radicchio, Spinach & Raisins, Red Onions & Pine Nuts (V)
Talbot Fish Pie-Smoked Haddock, Salmon,Cod & Tarragon with Buttered Garden Peas

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Yorkshire Rhubarb Crumble & Custard
Steamed Ginger Pudding, Butterscotch & Custard
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Starters&Seafood
Devilled Kidneys on Sourdough £7.50
Twice Baked Yorkshire Matured Keen’s Cheddar Souffle,Spinach & Grain Mustard £7.50
Country Raw Hanger Steak with Tomato Dressing, Capers, Parsley, Croutons & Horseradish £9.50
Country Style Pork Terrine with Mustard Fruits & Blue bird Sourdough Toast £7.00
Talbot Cure Salmon with Beetroot & Caper Salad, Horseradish Creme Fraicher £8.50
Leek & Potato Soup (V) £6.00

Mains
Venison & Claret Pie , Buttered Greens & Mashed Potatoes £15.00
Whole Plaice, New Potatoes, Buttered Spinach, Brown Shrimps £16.50
Talbot Fish Pie – Smoked Haddock, Salmon,Cod & Tarragon with Buttered Garden Peas £12.50
Crisp Fillet of Seabream with Purple Sprouting Broccoli, Roasted Red Peppers, Almond & Olives £14.00

Roasts
Aged Rump of Yorkshire Beef, Yorkshire Pudding & Horseradish £17.50
Free Range Chicken with Pigs in Blankets & Bread Sauce £16.50
Loin of Middlewhite Pork with Crackling & Apple Sauce £17.50
Roast Inc. Cauliflower Cheese, Seasonal Greens, Roasted Potatoes & Gravy