Dinner Menu

Traditional British Flavours
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Exceptional British Food

 

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

 

4 COURSES £40 PP / 5 COURSES £47 PP

 

FIRST COURSE

 

Chef’s selection of snacks from our Tap Room Menu
Homemade bread, butter (d, e, g)

 

SECOND COURSE

 

Heritage carrot, Berkswell cheese, tarragon, English fruit vinegar jelly (d, e, g)
Monkfish, elderflower, radish, celeriac, oyster leaf (g, f, cr, c)
North Yorkshire red deer tartare, blackcurrants, beets, charcoal oil (c, e, g)

 

THIRD COURSE (5 course only)

 

Hand-dived king scallop, crispy pig’s head terrine, gooseberries, sherry sauce (mo, e, d, g)
Spiced aubergine, root terrine, gooseberries, sherry sauce (d, e, g)

 

FOURTH COURSE

 

Guineafowl, salt baked turnip, Dale End Cheddar custard, leg on toast, turnip, chive beurre blanc (g, d, e)
Glazed onion tart, stuffed brassica, summer vegetable salad (d, e, g)
Salt aged Yorkshire duck, onion tart, summer vegetable salad, split apricot sauce (d, e, g)
Catch of the day (Please ask your waiter)

 

FIFTH COURSE

 

Treacle tart, sea buckthorn, rippled crème fraîche ice cream (d, e, g)
Damson parfait, sorrel, honey biscuit, almond cream (n, e, g, d)
Tunworth cheese, Yorkshire honey and linseed crackers (+£6.50 supplement)

 

Petits fours (n, e, d, g)

(c=crustacean, d=dairy, e=eggs, f=fish, g=gluten, mo=molluscs, n=nuts)