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Chefs Specials

Our Chef Specials are constantly changing to keep our menu fresh and exciting. All our eggs are free range and our real focus is on local, seasonal produce.
Here are a few examples from our current Chef Specials:

starters

Smoked Duck Salad
Prawn and Crab Tian with a herb and lemon mayonnaise
Seared King Scallops with frizzy salad and a five spice sauce

Main Courses

Tender Rib Eye Steak with a mushroom and Mustard Cream
£15.95
Grilled Smoked Haddock with Buttery Mash, Saffron Cream and Crisp Onion Rings
£15.75
Venison Sausages with Lyonnaise Potatoes and Rosemary Gravy
£13.50
Grilled Chicken Breast with Garlic Cheeses and Parma Ham
£14.95
Pan Fried Duck Breast with Stir-fry Vegetable and a Hoi Sin Sauce
£15.95
Crisp Salmon Fillet served with Buttered Noodles and a Tomato and Garlic Sauce
£14.75

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The Buck Inn Bar Menu

Classic dishes such as:
Fish and Chips
Lasagne
Steak and Ale Pie
Sirloin Steak
Masham Rarebit
Lamb Cutlets with a Rosemary and Redcurrant Sauce
Pan Fried Lambs Liver and Smoked Bacon
Gammon Steak
Salads and Lites Bites
Plus many more...

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We have live traditional jazz sessions at the Buck on about two Sunday lunchtimes per month.

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Sunday Brunch Menu

Eggs Florentine (V)
A toasted muffin with spinach topped with a poached egg and fresh hollandaise sauce
Masham Rarebit
Hot toasted bread with melted Wensleydale Cheese and real ale topped with bacon
Buck Rarebit (V)
Hot toasted bread with melted Wensleydale cheese and a poached egg
Yorkshire Pudding with...
Onion Gravy
Sausages & Onion Gravy
Roast Beef & Horseradish
Cricketers Platter
home made pâté, home cooked ham, fresh melon and pineapple
served with salad and freshly baked bread

Starters and Light Meals

Soup of the day
Warm Smoked Duck Salad
with black pudding, bacon and pinenuts
Seared King Scallops
Served with a sweet chilli sauce
Smoked Salmon and Prawns
with Chive creme fraiche
Chicken Liver Parfait

Traditional Sunday Lunch

Roast Beef
with Yorkshire Pudding and Horseradish sauce , fresh seasonal vegetables and potatoes

Roast Pork
with apple sauce and stuffing, Yorkshire Pudding, fresh seasonal vegetables and potatoes

Other Main Courses

Steak in Ale Pie
Served with chips and vegetables
Deep Fried Whole-tail Scampi
served with chips and peas
Traditional Fish 'n' Chips
Chicken Breast
and Banana, Sultana and Almond curry cream with Basmati rice.
Crisp Salmon Fillet with homemade Linguini
Tomato and Basil sauce
Brie Filo Parcel (V)
Red onion marmalade and hazelnut
Lasagne
with salad or chips
Lumacomi (large shell shaped pasta) (V)
Spinach and Ricotta cheese

Side Orders

Chunky chips, crusty French bread, garlic bread, salad bowl and vegetable selection (V)

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