The menu was inspired by passion, simplicity, provincial flavours and century old cooking techniques - synonymous with Italian heritage.

The Italian approach to eating represents everything we strive for at The Mowbray, From the ingredients to the sociability of feasting around a huge table for a long lazy evening of eating and drinking…

It’s what we do best!

Take a look at our sumptuous Italian Grazing Feast below...

ROAMING NIBBLES

Taleggio & Saffron Arancini (V)

Heritage Tomato Bruschetta (V, Ve)

Artichoke & Truffle Ravioli with melting Gorgonzola (V)

THE MAIN EVENT

PANE E SALSE

Mowbray Made Focaccia, Flatbreads & Grissini (V, Ve)

Fresh Basil & Pecorino Pesto (V)

Preserved Tomatoes smashed with Olive Oil & Fresh Oregano (V, Ve)

Whipped Yorkshire Ricotta with Lemon Zest & Roasted Garlic (V)

The Mowbray’s famous Garlic Aioli (V)

CHARCUTERIE

A beautiful display of Yorkshire & Italian Charcuterie including Lishman’s Award winning Salamis, perfectly paired with our homemade pickles & Italian capers

PESCE / SCAPECE

Wonderful fresh fish landed on the Yorkshire Coast prepared in a traditional Italian way….

Red Mullet & Mackerel Scapece: Ever so slightly soused, with Garlic, Fennel & Lemon

Fritto Misto; fresh fish in a crispy batter

Chargrilled Cuttlefish/Squid in Olive Oil with Chilli, Lemon & Parsley

Simply steamed Red Prawns/Langoustines (subject to price/availability) served on ice with an Italian inspired Marie Rose

AL FORNO E PASTA

Winter warmers and comforting classics, just like Nonna used to make...

Grilled Lamb Cutlets with capers, preserved lemon & basil

Yorkshire Beef & Pork Meatballs in a rich tomato sauce

Aubergine Parmigiana; slowly cooked, rich and delicious. Topped with Mozzarella & Pecorino (V)

Bowls of freshly cooked al dente Rigatoni tossed with a little olive oil.(V, Ve)

INSALATA / VERDURE / FORMAGGIO

A celebration of fresh veg and wonderful Italian cheeses.

Roast Squash with Sage & Sea Salted Pecans (V, Ve)

Sprouting Broccoli ‘Di Rapa’; with a traditional kick of chilli, lemon, garlic and a dash of cream (V)

Italian Burrata - an absolute treat so we won’t mess about with it. Served split open drizzled with Olive Oil and a pinch of Sea Salt.

Peppery & Bitter Leaves such as Rocket & Italian Radicchio

Shaved Pecorino

Toasted Almonds

Preserved Tomatoes

Nocellara Olives, Artichoke Hearts, Grilled Red Peppers & Capers

Pickled Wild Mushrooms

Vinegars: Aged Balsamic & Cabernet Sauvignon

Extra Virgin Olive Oil

DOLCE

Sweet treats to finish off a wonderful feast...

Mowbray Made Tiramisu; made with fresh espresso & a traditional Mascarpone zabaglione cream (V)

Limoncello Jelly with Fresh Raspberries