Starters
Potted pork,
sticky apple and crackling salad, sage butter, spelt toast 10.00
Warm red leg partridge and juniper pasty,
salt baked swede, pickled turnip and game tea 12.50
White crab meat,
carrot and coriander salad, roast lemon puree, hazelnuts, brown crab crisp 14.50
Yellison goats’ cheesecake,
beetroot macaron, pickled golden beets, candied walnuts and watercress V 11.50
Salad of home smoked mallard breast,
crispy duck heart croutons, air dried ham, clementine and cranberry relish 12.75
Mains
Roast breast of pheasant,
pheasant and chestnut sausage roll, kale, pancetta, parsnips and pickled blackberries 23.50
Slow cooked shoulder of lamb,
mutton and kidney faggot, lamb belly boulangere, butternut squash, redcurrants and barley 24.50
30 day aged steak,
salt beef, pickled red onion and watercress salad, salt beef fritter, smoked hollandaise and chips
Fillet 32.50 or Salt Aged Rib Eye 29.50
Braised onion with wild mushrooms and mature cheddar rarebit,
baby leek, hazelnuts and soubise sauce V 19.50
‘James Whites’ pork sausages,
bubble and squeak, ‘Two Chefs’ ale, sage and onion gravy 14.50
SIDE ORDERS
Mixed greens with walnut butter 3.95
Spiced braised red cabbage 3.95
Mash / Heritage new potatoes 3.95
Sprouts, chestnuts and South Dalton chorizo 4.25
Chips 3.95
Mixed salad 4.00
Curly kale colcannon potato 3.95