Starters / Mains
Lindisfarne oysters,
fresh, on ice, crispy or mixed 4.50 each
Roast Elloughton plum tomato and basil soup
toasted pumpkin seeds, Eh Up Yorkshire cheddar cheese scone V 10.50
Hartlepool smoked haddock fishcake
creamed cullen skink stew, parsley oil, salt and vinegar potato puffs 17.50
Chicken liver pate
pear and pink peppercorn ketchup, parkin crumb,
crispy chicken skin, sourdough toast 13.50
Proper prawn cocktail
spelt bread and butter 16.50 / 24.50
Fillet of stone bass
cauliflower puree, romanesque, braised girolles, warm shrimp, caper and brown butter vinaigrette, samphire tempura 37.50
Pan fried calves liver
mash, rosemary and garlic creamed spinach, green peppercorn sauce,
crispy pancetta 30.50
James White’s sausages
bubble and squeak, InnSpire ale, sage and onion gravy 22.50