Starters / Mains
A plate of mixed seasonal fruit
with sorbet 7.00
Yellison goats’ cheesecake,
beetroot macaron, pickled golden beets, candied walnuts and watercress 11.50 / 17.00
Warm salad of sautéed sea salt and thyme Heritage potatoes,
poached hen egg, onion marmalade, parmesan crisp and grain mustard dressing 8.50 / 15.00
Butternut squash and sage ravioli,
kale, butter braised Chantenay carrots and 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 9.00 / 17.50
Mains
Braised onion with wild mushrooms and mature cheddar rarebit,
baby leek, hazelnuts and soubise sauce V 19.50
Vegetable and tomato stew,
herb crust and colcannon potato 19.50
'Lyonnais' omelette,
mature cheddar, scallion and chive salad 11.50
Side Orders
Spiced braised red cabbage 4.00
Mixed greens with walnut butter 4.00
Mash / Heritage new potatoes 4.00
Chips 4.00
Curly kale colcannon potato 4.00
Mixed salad 4.00
Sample Vegan Menu
MAINS
Seared broccoli
chilli, garlic and rapeseed oil 7.00
A plate of mixed seasonal fruit
with sorbet 7.00
Mixed salad
herbs and grain mustard dressing 6.00 / 9.00
Sautéed heritage potato
pickled beetroot, autumn 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
A plate of mixed seasonal fruit
with sorbet 7.00