Starters
Potted pork,
sticky apple and crackling salad, sage butter, spelt toast 10.00
Salt beef hash cake,
Yorkshire rhubarb ketchup, fried quail egg, crispy pickled onion rings 13.50
North Sea dressed crab meat,
carrot and coriander salad, roast lemon puree, hazelnuts, crab stick 14.50
Yellison goats’ cheesecake,
beetroot macaron, pickled golden beets, candied walnuts and watercress V 11.50
Wild rabbit, black pudding and white bean crumble,
wild garlic crust 12.50
Mains
Yorkshire lamb Barnsley chop,
devilled kidneys, lamb belly boulangere, mint sauce, butter braised Chantenay carrots 25.50
Roast breast of guinea fowl, crispy leg meat parcel,
sprouting broccoli, wild garlic persillade, pickled black trumpet mushrooms 23.50
30 day aged steak,
pickled red onion and watercress salad, ox tongue fritter, smoked hollandaise and chips
Fillet 33.50 or 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 15.00
SIDE ORDERS
Mixed greens with walnut butter 4.50
Spiced braised red cabbage 4.50
Butter braised Chantenay carrots 4.50
Mash / Heritage new potatoes 4.50
Curly kale colcannon 4.50
Chips 4.50
Mixed salad 4.50