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Christmas comes but once a year - so we are getting our menus out early to give you the best chance to plan for this special time of the year.
We have a range of menus available to book for any occasion you may wish to celebrate over the festive season.
View all our Festive Menus online and make your booking today
We are in full Lobster Season at the moment and I have it on the menu with braised Veal and risotto- might sound a bit heavy but I promise it light, fresh and packed with flavour. We get Lobsters from the East coast at this time of year and they start in July and can be around as late as October. They 'molt' or shed there shell around these Summer months which means they are busy on the Ocean beds and get caught easier using 'creels', which are the baskets you see on the ports all around the world. Its a very primitive method but still the best way to catch them.
Because the lobster has a fresh and soft shell they have much more flesh and tend to be tastier. The shell is very light and make this Anthropod an agile swimmer, it can even swim backwards- up to 11 mph to be precise.
There eyesight is very poor so they use there long antenne as sensors. They feed on small fish, snails and worms and are known when desperate to have cannibal tendancies. The biggest ever caught was a massive 20kg in Canada, it must have looked like something from Jurrasic park!!
For Chefs there is one very special part inside the main shell which is this green blob called the 'Tomalley' which is an organ ( functions as liver/pancreas), some throw this away as they think it looks horrid (which it does) put this is a delicious part when cooked and added to butter and lemon can make an amazing sauce.
At home if I have a fresh lobster I simply split it in half lengthways through the point in the top of the head which kills the lobster immediately- then squeeze over some lemon ,add knobs of butter seasoning and grill gently for 8-12 mins until cooked- serve with mayo. But whatever you do with them, enjoy them now before the season ends.
Here is what this year's Good Food Guide has had to say about us.
A high roller right in York’s gastro – epicentre, Jeff Baker’s self – styled ‘bistro moderne’ is pitched squarely as a populist venue for our times. Rather than desperately seeking accolades, it aims to deliver good food for all at prices that won’t crash the system. The ground floor restaurant lives and breathes laid – back cosmopolitan style, with subdued colours, a few pictures and flower arrangements providing the backdrop, while upstairs is a seductive chocolate room dedicated to toothsome delights.
At lunchtime, a flexible grazing menu rules; order and eat at your own pace from a snappy assortment of little dishes including snail and chestnut ‘ragoo’ or black pudding pasties with hazelnut pease pudding. Evening meals raise the bar with forthright, fancy – free offerings such as crunchy lamb belly with smoked eel, eggplant and pimento or slow – cooked pork cheeks with Thai ketchup, seared squid and buttered noodles.
Jeff Baker may be serious about food, but he has a sense of fun and isn’t averse to playing a few mischievous tricks on the taste buds. A starter dubbed ‘pot of tea and bacon buttie’ involves pheasant. Pancetta and prunes, roast Yorkshire mallard is served with ‘leftover Xmas pudding’ and desserts include the deliciously tongue – in – cheek peanut butter and jelly sandwich with sarsaparilla. House wines from £13.95 head the praiseworthy, price – conscious list.
Our Bistro Moderne brings you a whole new dining experience. One which is ‘less exclusive and more inclusive’.
A contemporary modern bistro with a cosy, informal atmosphere in the centre of historic York.
The food is simple but bold, familiar yet new. Relax in the daytime as you casually pick and choose creations from our Grazing Menu. You set the tempo, long and lasting or fast and snappy.
In the evening, intimate or social, our fixed price à la carte menu has everything to offer. Every dish we serve brings you the very best produce from the greatest Yorkshire suppliers.
Our why not Graze By Night, en experience designed to enable the customer to experience a 7 course meal, with many different
tastes and textures. It means that the diner is not restricted to choosing 2 or 3 courses and can enjoy tasting a few more things off the menu which the chef will select and serve on the evening.
We look forward to welcoming you to J Baker’s Bistro Moderne for a true taste of Yorkshire.
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