Starters / Mains
Seasonal fresh fruit plate,
with sorbet 7.00
Warm salad of sautéed sea salt and thyme Heritage potatoes,
poached hen egg, onion marmalade, parmesan crisp and grain mustard dressing 8.50 / 16.00
Butternut squash and sage ravioli,
buttered kale, roasted butternut squash, sage pesto 9.00 / 17.50
Mature cheddar rarebit,
tomato chutney and herb salad 7.00 / 10.00
Leek and chive risotto
Yorkshire blue cheese, pickled red onion 9.50 / 17.50
Yellison goats’ cheesecake,
beetroot macaron, pickled golden beets, candied walnuts and watercress 11.50 / 17.00
Mains
Braised onion with wild mushrooms and mature cheddar rarebit,
baby leek, hazelnuts and soubise sauce 19.50
Vegetable and tomato stew,
garden herb crust and curly kale colcannon 19.50
'Lyonnais' omelette,
mature cheddar, scallion and chive salad 12.50
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
Sample Vegan Menu
MAINS
Seared leek and broccoli
chilli, garlic and rapeseed oil 9.00
Seasonal fresh fruit plate
with sorbet 7.00
Mixed seasonal salad
grain mustard dressing 6.00 / 9.00
Warm salad of roast butternut squash
toasted pumpkin seeds 7.00 / 15.00
Sauteed heritage potato
beetroot, wild mushroom, watercress and walnuts 16.00
Vegetable, tomato, and garden sage stew
heritage potato 19.50
Desserts
Seasonal fruit crumble
with sorbet 8.00
Warm chocolate, pecan and pistachio brownie 8.00
Seasonal fresh fruit plate
with sorbet 7.00