We are looking forward to March with some new dishes and the return of a few old favourite dishes. the menu will be available from Tuesday dinner on the Tuesday 27th February till Saturday March 31st 2018.
The number next to each dish will hopefully show which course and were we think it will sit best.
Snacks (Waldof and stilton cracker, Crispy ham hock and piccalilli, Fennel, Eel and fen tiger Cyder )
Purple sprouting broccoli, Lord of the hundred, pine nuts and black olive 3/5/9
Onions cooked in Yorkshire Wagu beef fat, Cured egg yolk and tarragon mustard /9
Roasted salsify, water cress, cep mushrooms, and toasted hazelnuts /9
Smoked Haddock and sherry soup 9
Caesar salad and lobster 5/9
Norfolk quail, Quail scotch egg, peas, wild garlic and pink fir potato or Sea bass, monks beard, parsley root and haricot blanc
Mrs kirthams cheddar and sour dough toastie, date and picked turnip
Yorkshire rhubarb and gin soufflé with orange infused tonic water sorbet
Salted single estate chocolate and caramel tart with Cremé fresh