Starters / Mains
Seasonal fresh fruit plate,
with sorbet 7.50
Pickled fennel, apple and blood orange salad,
Yorkshire rhubarb pickle 8.50
Mature cheddar rarebit,
tomato chutney 9.00 / 12.00
Yellison goat’s cheesecake,
beetroot macaron, pickled golden beets, candied walnuts and watercress 12.50 / 19.50
Pearl barley and chestnut risotto,
kale, pickled walnut ketchup 9.00 / 17.50
Baked field mushroom,
poached egg, onion marmalade, watercress and pickled red onion salad 9.50 / 17.50
Honey glazed salt baked celeriac,
chanterelle mushroom and leek ragout, winter truffle, crushed hazelnuts 21.50
Vegetable, tomato and sage stew,
garden herb crust, curly kale colcannon 19.50
Side Orders
Mixed vegetables with garden herb butter 4.50
Spiced braised red cabbage 4.50
Mash / Chunky chips / Skinny fries 4.50
Mixed salad 4.50
Sample Vegan Menu
Starters / Mains
Seasonal fresh fruit plate
with sorbet 7.50
Pickled fennel, apple and blood orange salad,
Yorkshire rhubarb pickle 8.50
Seared broccoli and kale,
chilli, garlic and rapeseed oil 8.50 / 14.50
Mixed seasonal salad,
grain mustard dressing 7.50 / 11.00
Baked field mushroom,
onion marmalade, watercress and pickled red onion salad 8.50 / 16.00
Vegetable, tomato and garden sage stew,
sauteed kale 19.50
Desserts
Warm chocolate, pecan and pistachio brownie,
fresh berries 8.00
Seasonal fresh fruit plate
with sorbet 7.50
Vegan vanilla ice cream,
fresh berries 7.50