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 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, blood orange and celery 12.75
Mains
Roast breast of pheasant,
pheasant and chestnut sausage roll, kale, pancetta, parsnips and pickled blackberries 23.50
Yorkshire lamb Barnsley chop,
devilled kidneys, lamb belly boulangere, mint sauce, butter braised Chantenay carrots 24.50
30 day aged steak,
ox tongue, pickled red onion and watercress salad, ox tongue 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 4.00
Spiced braised red cabbage 4.00
Mash / Heritage new potatoes 4.00
Butter braised Chantenay carrots 4.00
Curly kale colcannon potato 4.00
Chips 4.00
Mixed salad 4.00