Catch of the day
At Green's we support the local fishing industry and, where ever possible only source our seafood from Whitby quay and Staithes landed by local trawlers and day boats. Whitby and Staithes boats tend to go on shorter fishing trips, meaning your fish will always be as fresh as possible.
We offer daily specials on our blackboard in the restaurant as well as our new ' Best of the Best' table cards which highlight some of our premier dishes, using the best local ingredients Whitby and surrounding are have to offer.
Dover sole, sea trout, sea bass, brill, halibut, turbot, langoustines, squid, mussels, mackerel are few of the fish that can feature on our specials. Below are a few examples from our specials blackboard. This changes on a regular basis.
Oysters
Fresh oysters 1.70 each served with lemon and tabasco sauce
sauces 20p per oyster
HOT
smoked salmon butter
Kilpatrick (bbq sauce and bacon lardons)
or deep fried in our beer batter
COLD
Ginger, soy and spring onion
Shallot and red wine vinegar
Tomato, chilli and coriandar salsa
Sample specials and ' Best of the Best ' table cards
Thai spiced mackerel fillet with a shellfish satay skewer, sweet chilli sauce and oriental coleslaw 8.50
Fillets of Whitby red mullet with a chorizo and red pepper puree, cous-cous and a coriander and cumin grilled clam 7.95
Pressed terrine of Yorkshire ham hock with a pickled quails egg, home made piccallili, toasted spelt bread 7.95
Shellfish thermidor:- Razor clams, langoustines, tiger prawns and queen scallops cooked with thermidor sauce and herb breadcrumbs 9.25
Fresh whole Whitby langoustines cooked with garlic, white wine and parsley, homemade bread rolls 9.50
Mains
Fillet of Whitby brill with a pea, potato and lobster chowder, crispy queens and toasted seaweed bread crouton 16.95
Fillets of fresh Whitby turbot with salsa verdi, minted new potatoes, tempura of pea puree, baby herb salad 22.50
Fillet of local sea trout with poached seafood, creamed mashed potato and a truffled vegetable broth 19.95
Carved fillet of Yorkshire beef with a little cottage pie, root vegetables, spring onion and smoked bacon mash, red cabbage puree and a rich red wine sauce 23.50
Assiette of game:- Parma ham wrapped pigeon breast, confit of partridge leg, a little venison suet pudding, a shot of game broth, creamed cabbage, smoked bacon mashed potato and a rich red wine sauce. 21.50
Fillet of wild Whitby sea bass with a warm salad of cockles, chorizo, bacon and lemon, olive oil, rosemary and garlic crushed potatoes and a rich tomato sauce 19.95.
All our fish is landed on Whitby fish quay and by Staithes day boats wherever possible.
Whitby trawlers, Staithes day boats and their skippers
These are the men and their vessels which brave the north sea to bring us, and you the Whitby fish which you see on our menus
- Good Intent - James & Mark Cole
- Abbey Lee - John Hall
- Maggie M - Bob Mainprise
- Emulator - Shaun Crow
- Kristanjo - Chris Ledley
- Copius - Richard Brewer
- Our Lass II - James Locker
- Defiant - Arnold Locker
- Emulate II - Howard Locker