Dinner Menu

Traditional British Flavours
hogget and mutton side

Exceptional British Food

 

Dine with us every Friday and Saturday night, with sittings available from 6pm onwards.

 

FIRST COURSE

Selection of snacks, homemade bread and butter 

(D,E,G,Mo)

 

SECOND COURSE

Cocoa butter roasted salsify, cépes, white chocolate 

(D,E,G)

 

Scottish salmon ballotine, Granny Smith apple, caviar, smoked eel dressing

(F,C)

 

Ox cheeks, preserved turnip, golden raisin 

(D,C,M)

 

THIRD COURSE

Hand dived scallop, seabuckthorn, grapes, smoked almond

(Mo,C)

 

Marinated & raw baby vegetables, grapes, pumpkin seeds, scallions 

(C,M)

 

FOURTH COURSE

Catch of the day, Dale End Cheddar & brioche crust, cépes, Winter truffle and 

chicken fat Ratte potatoes

(D,E,G,S,F)

 

North Yorkshire mallard, fennel, rose, Jerusalem artichoke 

(D,E,G)

 

Belly of rare breed pork, haricot beans cassoulet, sage, cod cheek scampi 

(F,E,C)

 

Spiced aubergine pastie, haricot beans cassoulet, sage, shiitake mushroom scampi 

(E,G,C)

 

FIFTH COURSE

“Owl  Tiramisu” Cépe & coffee, cream cheese mousse, dark chocolate sorbet 

(E,D,G)

 

Rice pudding, forced Yorkshire rhubarb, doughnut

(E,D,G)

 

Tunworth cheese, hazelnut financiers, maple syrup 

(N,E,D,G)(+£6.50 Supplement)

 

PETIT FOURS

(N,E,D,G)

 

10% discretionary service charge will be added to your final bill

 

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)