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 £52 

 

FIRST COURSE

Selection of snacks, homemade bread and butter 

(D,E,G,Mo)

 

SECOND COURSE

New season cauliflower, Autumn truffle, Dale End cheddar & hazelnut

(D,E,G,N,M)

 

Tar-tar of smoked haddock and brown shrimp, bbq leek veloute, curried oil and cured egg yolk (F,E,Cr,D)

 

Yorkshire duck and dark treacle terrine, orange purée, duck liver parfait & malt loaf 

(D,E,G)

 

THIRD COURSE

Cured stone bass, pickled sea vegetables, beer and shetland mussels (F,D,E,Mo)

 

Cured sand carrots, roasted carrot, pickled sea vegetables & ale vinegar

(D,E,G)

 

FOURTH COURSE

Catch of the day, sea vegetables, dulse seaweed butter sauce & mini smoked eel fish pie

(D,E,F)

 

Glazed blade of ox, beef fat poached Lindisfarne oyster, oyster leaf & bordelaise sauce 

(D,E,G,Mo)

 

Pot roasted Red leg partridge, dumpling made from the leg, lovage and waldorf dressing (N,D,E,G,C)  

 

Dorstone Goats cheese dumpling,braised celery, lovage and waldorf dressing (N,D,E,G,C)

 

 

FIFTH COURSE

Michel Cluziel 64% dark chocolate mousse, hazelnut butter & sherry vinegar ice cream 

(D,E,G,N)

 

Coffee and date cake, clotted cream custard, beef fat toffee, vanilla ice cream (D,E,G)

 

Stichelton cheese, Granny Smith apple tart fine, walnut & malt dressing 

(D,E,G,N)(+£4 Supplement)

 

PETIT FOURS

(D,E,G,N)

 

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)