Starters / Mains
Dressed North Sea white crab meat,
carrot and coriander salad, roast lemon puree, cobnut flatbread 14.50
Wiltshire truffled coddled hen egg,
autumn wild mushrooms, Jerusalem artichokes, spinach, Yorkshire pecorino V 11.50
Crispy cider braised rabbit rissole,
warm cockle and ham hock tartare sauce 12.50
Potted pork,
sticky apple and crackling salad, sage butter, spelt toast 11.50
Chicken liver pate,
spiced pear and apple chutney, walnut toast 10.00
'Proper’ prawn cocktail,
spelt bread and butter 12.50 / 16.50
Mains
Yorkshire reared duck three ways,
roast breast, confit leg boulangere, crispy duck hearts, celeriac puree, pickled brambles, parkin crumb 29.50
Wold Top ale braised ox cheek,
marrow bone and hyssop crumb, cardamom glazed carrot, mash 19.50
30-day aged fillet steak,
pickled red onion and watercress salad, salt beef pasty, green peppercorn sauce and chips 34.50
‘Pipe and Glass’ fish pie,
parsley mash and cheddar crust, brown shrimp and pickled fennel salad 19.50
Pear, Yellison goats’ cheese and kale wellington,
honey roast beetroot, sage soubise and candied walnuts V 21.50
‘James White’s’ pork sausages,
bubble and squeak, ale, sage and onion gravy 16.50
SIDE ORDERS
Mixed greens with garden rosemary butter 4.50
Spiced braised red cabbage 4.50
Curly kale colcannon 4.50
Mash 4.50
Chunky chips/ Skinny fries 4.50
Mixed salad 4.50