The Rythre Arms Menu
by Head Chef – Andy Bennett
|Download and Print Menu|
Starters & Appetizers
|Garlic Bread||Ciabatta with garlic butter and cheese||£3.95||Creamy Garlic Mushrooms||Served with a large Ciabatta crouton||£5.45|
|Soup of the day||Ask your server about today’s homemade soup||£4.45||Prawn Cocktail||Finest Icelandic prawns, fresh crisp iceberg lettuce and a Marie-rose dressing||£8.45|
|Brie||Breaded and deep-fried served with redcurrant jelly||£7.75||Homemade Paté||Served with toast, salad and chutney on the side||£6.45|
|Battered Mushrooms||Whole mushrooms battered and served with garlic dip||£3.95||Flash Fried Prawns||Served with garlic and chili sage and onions||£10.95|
|Tiger King Prawns||Extra large prawns pan fried in the shell with garlic||£3.95 per prawn.||Sautéed King Scallops||Fresh King scallops sautéed with onions and garlic butter||£11.95|
|Beer Battered Haggis||Served with home-made gravy and red onions||£6.45||Roast Belly Pork||Served with homemade apple sauce||£6.95|
|Rack of Lamb||Roast saddle of lamb served with minted gravy.||£19.95||Rythre Mixed Grill||8oz. Extra Matured Ribeye Steak, Rythre Lamb Chops and Crispy Belly Pork. Just the best bits.||£27.95|
|HK Roast Duck||Marinated boneless duck served on spring onions with plum sauce.||£17.95||Beef Stroganoff||Small pieces of beef fillet sautéed with shallots and mushrooms then finished with French mustard, cognac and cream.||£23.95|
|Chicken Veronique||Chicken fillet sautéed in butter with onion, white wine, cream and white grapes.||£18.45||Old Mill Pie||A large steak and ale pie made with our best steak and Snaith’s own Old Mill bitter.||£14.95|
|Venison Steak Ragout||Venison steak topped with a chunky venison and tomato ragout.||£19.95||Chateaubriand||Matured fillet steak sealed on the grill and then roasted to your liking with shallots and mushrooms, presented on a platter with a red wine sauce. Perfect for two! Approx. 20oz. (570g) (Not Available Saturdays)||£52.95|
|Roast Salmon||Fresh salmon fillet, roasted with olive oil and served with creamy Hollandaise.||£17.95||Rythre Ribs||They’re back! A large plate of meaty rib’s in a Bourbon BBQ sauce.||£17.95|
|Seasonal Vegetable Crepe||A vegetable pancake in either a white and cream or tomato and garlic sauce. Cooked fresh to order||£10.95||Beef Wellington||8oz Fillet steak wrapped in pate, bacon and puff pastry. Served with a port and muchroom sauce||£28.95|
Good beef cattle should have three main requirements. First, the cow should be grass fed which allows it to grow normally. Second, it must be under 30 months old (anything older is past its prime). Last and most importantly, it needs to have fat (fat=flavor), if it doesn’t have fat it won’t eat well.
Once we have the right meat we mature it traditionally by hanging. During the hanging period, the meat becomes more tender, gets a darker color and becomes richer in flavour substances. This is the same method that Master Butchers use, although we leave it a bit longer. The time the meat is hung varies from two to three weeks depending upon the cut. Once we think it’s ready we butcher it ourselves on the premises. This means we can cut any size steak you want!
So, what do you want?
If it’s flavour and tenderness you want then choose the fattier cuts – rib eye and sirloin are the best. The rib eye has fat through the middle so if you don’t like a bit of fat, it’s not for you. Rump is much leaner but still has bags of flavour with a firmer texture, great cooked up to medium, but if you like your meat more well done you would be better with the rib eye or the sirloin. Fillet is the tenderest of them all. Beef cattle weighing around 1250 pounds only produce about 12 pounds of this luxurious cut. It may not have the flavour of the other steaks, but it melts in your mouth and it’s the leanest of them all. The T-Bone with sirloin on one side and a small fillet on the other is the perfect choice for steak lovers. The meat is sweetest near the bone and our T-bones are aged longer than all the other steaks.
|Rythre Monster||78oz (2.2kg)||£54.95||Giant ‘T’ Bone||38oz (1.1kg)||£44.95|
|Jubilee ‘T’ Bone||25oz (700g)||£33.95||Baby ‘T’ Bone||18oz (500g)||£27.95|
|Double Rump||32oz (900g)||£30.95||Double Sirloin||32oz (900g)||£37.95|
|Sirloin||14oz (400g)||£23.95||Rump||14oz (400g)||£20.35|
|8oz (225g)||£18.95||8oz (225g)||£14.45|
|Extra Matured Rib Eye||8oz (225g)||£18.95||Fillet||6oz (170g)||£17.95|
|Surf & Turf Your steak||Served with 2 huge tiger king prawns||£7.90 (plus price of steak)||Add a delicious sauce to your steak||Pepper, Stilton, Diane Sauce or Rythre Steak Sauce (creamy mustard with a kick)||£2.80|
|Fresh king scallops||£11.95 (plus price of steak)|
Please note that steaks cooked well done can take over 45 minutes to prepare
All meals include 3 vegetables, potatoes and chips included in the price.
Please note we do not charge extra for service. All weights are approximate.