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)