The Whippet Inn: MAIN MENU


Crispy fried gherkins with sweet chilli (v) 2.20

Mixed herb olives (v) 2.20

Salted Popcorn (v) 2.20

Truffled Pig Skin 2.20

Root Crisps (v) 2.20


Sun-Dried Tomato Arancini with Salsa Verde, crispy Basil leaves & roast vine tomato sauce(v)5.75 

BBQ Potato Salad,charred & smoked with Truffle mayonnaise, crispy shallots & baby leeks(v) 5.75

Gotas Cheese & Red Onion Tortellini, with Goats Cheese Mousse, sweet red onions in a Balsamic reduction(v) 5.75

Lemon & Herb Fish Cake, with homemade tartar sauce, white wine cream sauce & labs lettuce salad (v) 6.50

Trio of Salmon, Sushi Roll, Mousse & Caviar with beetroot, Raspberry Salt & burnt leek Mayonnaise 7.00

Potted Brown Shrimp with Mace infused clarifies butter & served with dark rye bread 6.50

Pheasant Terrine wrapped in Parma Ham with Game chips, red wine mulled turnips, truffle toast & finished with chestnut puree 7.00

Confit Belly Pork served with Black Pudding & texture of apple & cauliflower  7.25

Sorbets- cleansing the palate for the next taste sensation...

Gin & Tonic 1.00

Passion Fruit 1.00

Campari & Blood Orange 1.00

Prosecco 1.00


Spiced Pumpkin & Blue Cheese Risotto with butter roasted pumpkin wedge & crispy kale (v) 14.00


BBQ Potato Salad, charred & smoked with Truffle Mayonnaise, crispy shallots & burnt leeks (v) 14.00


Celebration of Winter Vegetables with sweet potato wedges, Honey glazed parsnips, braised red cabbage & orange infused lentils (v) 14.00


Halibut with tartar sauce croquettes, pea veloute, salt & pepper scraps, pickled egg & Bloody Mary Ketchup 15.50


Bisque & Pieces... of Fish! Salmon with langoustines,king prawns & mussels served with root & sea vegetables in a seafood bisque 16.25


Classic Lobster Thermidor, sweet potato wedges & a watercress salad  28.00


Chicken Ballantine wrapped in Parma Ham & Chicken Terrine with crispy bacon shards, confit garlic mash & Forestier garnish 15.00


Venison Loin, with Pearl Barley Ragu, Piccolo parsnips, pickled blackberries, parsnip puree 7 red current jus 20.00


The Dogs!! Prime cut beef burger, with Mac n Cheese, smoked bacon, oven roast mushroom, chips & your choice of steak sauce 14.75


What's your Beef?

All our steaks are garnished with a Mini Caesar Salad. Served with your choice of Homemade Chip or Sweet Potato Wedges.  

New York Strip(Dry Aged) 255g

Prized for its fine texture & buttery flavour. Its tender with generous marbling, best cooked medium rare upwards 21.00

Rib-eye (Dry Aged) 285g

Loads of flavour with great marbling of fat. Best cooked medium upwards 23.50


Fillet ( 28 day) 228g
The most tender of cuts but not as beefy as others, has a wonderful texture & suits quick cooking 23.50


Our Ever changing specials board features a variety of fantastic breeds & cuts, packed with an assortment of differently aged steaks. We always offer a sharing option & 'On The Bone' choice.


Sauces & Butters

Whiskey & Mushroom, Blue Cheese Hollandaise, Peppercorn, Béarnaise 2.25 , Bone Marrow Butter 1.75 or just good old garlic butter 1.50


Side Dishes

Baby Spinach with Yorkshire Blue Cheese & Smoked Bacon 3.50

Lobster Mac N Cheese 2.00

Crispy Kale & Chestnuts 2.75

Honey Roast Baby Parsnips 2.75

Yorkshire Beer Battered Onion Rings 2.75

House salad with wholegrain Mustard & honey dressing 2.75

Homemade Chips or Sweet Potato Chips 2.75

Confit Garlic Mash Potato 3.25



Homemade Desserts

'Rocky Road' Chocolate Brownie with vanilla marshmallows. glace cherries, hazelnuts &cherry puree 6.25

Sticky Toffee Pudding, with Butterscotch sauce, date compote & vanilla ice-cream 5.75

White Chocolate Cheesecake with glazed plums, candied pistachios, nut crumb & plum gel 6.00

Deconstructed 'Old Fashioned', homemade Treacle Tart, burnt orange segments, candied zest, Bourbon ice-cream 6.00

Cinnamon Spiced Apple Pie with sultanas, short crust pastry & vanilla custard  5.75

 Yorkshire Cheese Board 7.25...add a glass Port for 2.50 

The Whippet Inn

15 North Street
York YO1 6JD
United Kingdom

Phone 01904 500 660
Email This email address is being protected from spambots. You need JavaScript enabled to view it.