Menu 27th February to 30th of March

Lunch menu £18.50
Potato and wild garlic soup
Pork belly, potato gratin and purple sprouting broccoli
Whisky fudge ice cream, caramelised oats and roasted cox orange pippin apple

 3 COURSES £32.50
Onions cooked in Yorkshire Wagu beef fat, Cured egg yolk and tarragon mustard
Norfolk quail, Quail scotch egg, peas, wild garlic and pink fir potato or Sea bass, monks beard, parsley root and haricot blanc
Milk chocolate and praline custard pear, and vanilla

5 COURSES £50
Onions cooked in Yorkshire Wagu beef fat, Cured egg yolk and tarragon mustard
Caesar salad and grilled squid
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 toasties, date and picked turnip
Milk chocolate and praline custard pear, and vanilla

9 COURSES £75
Purple sprouting broccoli, Lord of the hundred, pine nuts and black olive
Onions cooked in Yorkshire Wagu beef fat, Cured egg yolk and tarragon mustard
Roasted salsify, water cress, cep mushrooms, and
Smoked Haddock and sherry soup
Caesar salad and grilled squid
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 toasties, date and picked turnip
Yorkshire rhubarb and gin soufflé with orange infused tonic water sorbet
Milk chocolate and praline custard, pear and vanilla

CHEESE BOARD £12

Six British artisan cheeses, quince jelly, biscuits and homemade chutney

FLIGHT OF WINE

Flight of wine, carefully selected to complement your dishes
3 courses £25.50, 5 courses £45, 9 courses £75

All menus start with a selection of snacks

All menus are subject to change due to seasonality and availability of produce
We are happy to change dishes for allergies and dietary requirements and also offer a full vegetarian and vegan menu  either 3/5/9 courses on request