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
First of the season English asparagus,
crispy hen egg, South Dalton chorizo jam, garden lovage mayonnaise 13.50
Mains
Roast breast of guinea fowl, wild garlic forcemeat,
Jerusalem artichoke, sprouting broccoli, pickled baby mushrooms and pancetta 23.50
Roast rump of Yorkshire Dales lamb with barley, beer and broad bean risotto,
spring vegetables, mutton belly fritter, nettle and mint sauce 25.00
30 day aged steak,
ox tongue, pickled red onion and watercress salad, ox tongue fritter,
horseradish hollandaise and chips
Fillet 32.50 or Rib Eye 29.50
Spring vegetable and hyssop ‘hotch potch’ brick pastry tart,
morel 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 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
Champ potato 4.00
Chips 4.00
Mixed salad 4.00