Starters
Potted pork,
sticky apple and crackling salad, sage butter, spelt toast 10.00
Guinea fowl and ham hock ballotine,
scampi fritter, pease pudding, air dried ham and pea shoots 13.50
Dressed Whitby crab,
pickled white radish, sea buckthorn puree, sea herb salad, brown crab crisp, nasturtium oil 14.50
Marinaded Heritage tomato, avocado and English mozzarella salad,
black olive flat bread and spiced gazpacho granita V 11.50
Courgette three ways,
crispy hen egg, chorizo jam, garden lovage mayonnaise 11.50
Mains
Breast of free-range chicken, tarragon forcemeat,
summer truffled peas, gem lettuce, pickled mushrooms and pancetta crumb 23.50
Barbequed rump of Yorkshire Dales lamb with barley, beer and broad bean risotto,
summer vegetables, mutton belly fritter, nettle and mint sauce 25.00
30 day aged steak,
salt beef nicoise salad, salt beef pasty, smoked hollandaise and chips
Fillet 33.50 or Rib Eye 29.50
Summer vegetable and hyssop ‘hotch potch’ brick pastry tart,
girolle mushrooms, cheddar veloute, hazelnut and garden herb pesto V 19.50
‘James Whites’ pork sausages,
bubble and squeak, ‘Two Chefs’ ale, sage and onion gravy 15.00
SIDE ORDERS
Mixed greens with walnut butter 4.50
Spiced braised red cabbage 4.50
Mash / Heritage new potatoes 4.50
Truffled braised peas, pancetta and lettuce 5.00
Champ potato 4.50
Chips 4.50
Mixed salad 4.50