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
North Sea dressed crab Waldorf,
pickled cucumber, apple and ginger, deep-fried brown crab beignet 14.50
Yellison goats’ cheesecake,
beetroot macaron, pickled golden beets, candied walnuts and watercress V 11.50
Yorkshire duck and pistachio terrine,
blood orange, celery and bitter leaf salad, crispy duck hearts, duck scratchings 14.50
Mains
SSlow cooked crispy shoulder of lamb,
mutton and kidney faggot, lamb belly boulangere, butternut squash, redcurrants and barley 25.00
Roast breast of pheasant,
pheasant and chestnut sausage roll, kale, parsnip puree, pickled blackberries 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