Set menu
Served
Tuesday – Thursday – lunch and dinner
Friday and Saturday – lunch only
To start
RISOTTO
Smoked haddock, cauliflower, caper and hazelnut
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
BLOOD ORANGE SET CUSTARD
sheeps yoghurt sorbet, lemon thyme meringue
SOURDOUGH TREACLE TART
miso ice cream
MALT LOAF
black cow cheddar custard, fig jam
2 courses £ 39 / 3 Courses £ 45
