Starters / Mains
Potted pork,
sticky apple and crackling salad, sage butter, spelt toast 13.50
Confit Yorkshire reared duck leg and cranberry fritter,
smoked mallard duck breast and clementine salad, toasted pistachios 16.50
Cured salmon with pastrami spices,
kohlrabi slaw, pickled cucumber, English mustard mayonnaise, Lindesfarne oyster fritter 16.50 / 24.50
Warm red legged partridge and juniper pasty,
salt baked swede, pickled walnut ketchup 13.50
Yellison goats’ cheesecake,
beetroot macaroon, pickled golden beets, candied walnuts and watercress V 14.50 / 22.50
Mains
Roast loin of deer,
sticky red cabbage, braised haunch and haggis faggot, Jerusalem artichoke and chestnut tartlet 34.50
30-day aged steak,
salt beef, pickled red onion and watercress salad, smoked hollandaise and chunky chips
Ribeye 38.00 Fillet 42.00
Slow cooked lamb shoulder,
green lentil dahl, cardamom carrot, mint yoghurt, samphire bhaji 32.50
Fillet of wild halibut,
parsnip puree, buttered curly kale, champagne mussel velouté, winter truffle 34.50
Pipe and Glass fish pie,
parsley mash, cheddar crust, brown shrimp and pickled fennel salad 23.50
Braised onion with wild mushroom,
cheddar rarebit, charred baby leeks, cracked hazelnuts and soubise cream V 23.50
SIDE ORDERS
Broccoli with roast hazelnut pesto 5.75
Cardamom buttered carrots 5.75
Mash 5.75
Buttered new potatoes 5.75
Chunky chips / Skinny fries 5.75
Mixed seasonal salad 5.75