Set menu
Served
Tuesday – Thursday – lunch and dinner
Friday and Saturday – lunch only
To start
MACKEREL
Fennel jam, cucumber, dill and buttermilk
LAMB BELLY FRITTER
Anchovy emulsion, bitter leaf salad
GOATS CHEESE MOUSSE (V)
Apple, dill, malt
To continue
SEA BREAM
Fennel Fregola, monks beard, Bouillabaisse sauce
PORK COLLAR
Yorkshire rhubarb compote, Roscoff onion, mustard sauce
ASPARAGUS (V)
Bearnaise, poached egg, sourdough croutons
To finish
LEMON (V)
Lemon poppy seed cake, lemon syrup, yoghurt sorbet
BAKED CHEESECAKE (V)
Yorkshire forced rhubarb, gingerbread
SWEET BRIOCHE (V)
Banana jam, lime cream, vanilla ice cream
2 courses – 32 / 3 Courses – 39
