Starters
Potted pork,
sticky apple and crackling salad, sage butter, spelt toast 10.00
Crispy cider braised rabbit rissole,
warm cockle and ham hock tartare sauce 12.00
Dressed Whitby crab,
pickled white radish, sea buckthorn puree, sea herb salad, brown crab crisp, nasturtium oil 14.50
Wiltshire truffled coddled hen egg,
autumn wild mushrooms, Jerusalem artichokes, spinach, lovage cream V 11.00
Tartare of venison,
haggis scotch egg, pickled radish, damson, juniper and sloe gin jam 13.50
Mains
Yorkshire Dales slow cooked spiced lamb shoulder,
green lentil dhal, cardamom carrots, mint yoghurt, samphire bhaji 25.00
Roast red legged partridge breasts,
leg meat, bacon and barley faggot, celeriac puree, buttered kale,
parkin crumb and redcurrant relish 24.50
30 day aged steak,
salt beef, pickled red onion and watercress salad, salt beef pasty, smoked hollandaise and chips
Fillet 33.50 or Rib Eye 29.50
Pear, Yellison goats cheese and kale wellington,
honey roast beetroot, sage soubise and candied walnuts V 21.50
‘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
Cardamom carrots 4.50
Curly kale colcannon 4.50
Chips 4.50
Mixed salad 4.50