Starters / Mains
Lindisfarne oysters,
on ice with shallot vinegar 4.00 each
Leek, potato and wild garlic soup,
Yorkshire blue cheese scone, chive crème fraiche V 10.00
Chicken liver pate
garden rhubarb ketchup, parkin crumb, crispy chicken skin, sourdough toast 13.50
Filey Bay whiskey cured salmon
pickled samphire, radish, crowdie, oyster and lemon balm fritter 16.50
Proper prawn cocktail
spelt bread and butter 16.50 / 23.50
Fillet of wild halibut
Yorkshire asparagus, seaweed buttered Jersey Royals, black garlic, scampi fritter, shellfish sauce 36.00
James White’s sausages,
bubble and squeak, InnSpire ale, sage and onion gravy 19.50
Slow cooked pork belly,
cider braised chicory, burnt apple puree, fennel and garden lovage salsa, crackling 26.50