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

Isle of Wight tomatoes, fermented garlic, Manzanilla olives, basil custard 

(E,D,S)

 

Blowtorched North Sea Bream, Russian salad, créme fraiche and chive sauce 

(F,D,E)

 

Tandoori spiced veal sweetbread, Yellison goat’s curd, apple and cucumber 

(G,S,D,E)

 

THIRD COURSE

Wild sea trout ballotine, fine herbs, roasted lemon and razor clams 

(F,D,Mo)

 

Terrine of summer vegetables, roasted lemon, cured cucumber and dill

(D,E)

 

FOURTH COURSE

Catch of the day, curried Shetland mussel sauce, samphire, salsa verde potatoes

(D,F,MO,G)

 

Roasted North Yorkshire red deer, dripping cauliflower, split Gewürztraminer dressing, summer truffle (D,G,S) 

 

Pot roasted corn fed poussin, Caesar garnish, crispy quail egg, poussin leg broth (D,E,G,F) 

 

Glazed oyster mushrooms, Caesar garnish, crispy quail egg, 

hen of the wood mushroom broth (D,E,G)

 

 

FIFTH COURSE

Fennel meringue, verbena custard, Yorkshire strawberries, 25 year aged balsamic

(D,E,Sd)

 

Dark chocolate and hazelnut brownie, milk sorbet, preserved blackcurrants 

(N,G,D,E)

 

Dorstone goats cheese, tomato and caraway bread, Isle of Wight tomatoes in hibiscus

(D,E,G)(+£4 Supplement)

 

PETIT FOURS

(D,E,G,N)

 

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)