Exceptional British Food
Dine with us every Friday and Saturday night, with sittings available from 6pm onwards.
DINNER
5 courses £47
FIRST COURSE
Chef’s snack selection from our Tap Room Menu
Homemade bread, butter
(D,E,G,Mo)
SECOND COURSE
Isle of Wight tomatoes, fermented garlic, Manzanilla olives, basil custard
(E,D,S)
Blowtorched North Sea Bream, Russian salad, créme fraiche and chive sauce
(F,D,E)
Tandoori spiced veal sweetbread, Yellison goat’s curd, apple and cucumber
(G,S,D,E)
THIRD COURSE
Wild sea trout ballotine, fine herbs, roasted lemon and razor clams
(F,D,Mo)
Terrine of summer vegetables, roasted lemon, cured cucumber and dill
(D,E)
FOURTH COURSE
Catch of the day, curried Shetland mussel sauce, samphire, salsa verde potatoes
(D,F,MO,G)
Roasted North Yorkshire red deer, dripping cauliflower, split Gewürztraminer dressing, summer truffle (D,G,S)
Pot roasted corn fed poussin, Caesar garnish, crispy quail egg, poussin leg broth (D,E,G,F)
Glazed oyster mushrooms, Caesar garnish, crispy quail egg,
hen of the wood mushroom broth (D,E,G)
FIFTH COURSE
Fennel meringue, verbena custard, Yorkshire strawberries, 25 year aged balsamic
(D,E,Sd)
Dark chocolate and hazelnut brownie, milk sorbet, preserved blackcurrants
(N,G,D,E)
Dorstone goats cheese, tomato and caraway bread, Isle of Wight tomatoes in hibiscus
(D,E,G)(+£4 Supplement)
PETIT FOURS
(D,E,G,N)
Allergens Key:
C (Celery), G (Gluten), Cr (Crustaceans), E (eggs), F (Fish), L (Lupin), D (Dairy), Mo (Molluscs), M (Mustard), N (Nuts), P (Peanuts), Ss ( Sesame Seeds), S (Soya), Sd (Sulphur Dioxide)