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.

 

DINNER

5 courses £47 

 

FIRST COURSE

Chef’s snack selection from our Tap Room Menu

Homemade bread, butter

(D,E,G,Mo)

 

SECOND COURSE

Glazed breast of Thirsk lamb, horseradish, mint, heritage potatoes 

(D,E,G,M)

Tart of brown Whitby crab custard, Yorkshire asparagus, peas, elderflower vinegar 

(D,E,G,M,Cr)

Jerusalem artichoke salad, hazelnut, wood sorrel 

(D,E,G,N)

 

THIRD COURSE

Roasted scallop, crème fraîche, chicken thigh, heritage carrot

(D,E,G,M,Mo)

Roasted scallop, baked heritage carrot, crème fraîche, carrot beurre blanc (Mo,D)

Goat’s curd, baked heritage carrot, crème fraîche, carrot beurre blanc

(D)

 

FOURTH COURSE

Catch of the day (Check with your waiter)

Yorkshire duck, lavender, salsify, Granny Smith apple 

(D,E,G)

Wild rabbit, Yorkshire ham, garlic, mustard, Piccolo parsnips 

(D,E,G,M)

Ballotine of wild mushrooms, lentil and morel stew, crispy broccoli, baby parsnips

(D,E,G,M) 

 

FIFTH COURSE

Fennel and honey cake, meade, crème fraîche and fennel pollen 

(D,E,G)

Chocolate torte, gingerbread, pink peppercorn

(D,E,G)

Baron Bigod cheese, rye cake, truffle honey 

(D,E,G) (+£4 Supplement)

 

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)

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