September
2 Course Lunch £17.95
3 Course lunch £19.95
Served 12 – 2pm Tuesday – Saturday
This menu cannot be mixed with any other menu.
Please advise our waiting staff of any food allergies, intolerances, special requirements when ordering.
Most meals can be modified to meet allergy or dietary requirements, feel free to ask.
Starters
Carrot and mint gnocchi, Yorkshire peas and purée, carrot top pesto and pea shoots. (VG)(GF)
Lishman’s black pudding, sage and Tom’s quail Scotch egg with garden apple and celeriac purée, crackling crumb and Ellerker cress.
Crispy cod cheeks with charred cucumber, garden sorrel and yoghurt dressing, crispy capers and parsley oil.
Main Courses
Cured and braised Yorkshire duck leg with roast garlic potato, elderberry and anise jam, steamed Tomlinson kale and duck jus. (GF)
Crisped salmon with cauliflower purée and florets, parsley buckwheat, samphire and a Yorkshire chorizo and rapeseed dressing. (GF)
Crispy belly pork with honey and lemon thyme roast garden plum, savoy cabbage, wholegrain mustard bon bon, white onion purée and cider jus. (GFO)
Chickpea, courgette and quinoa cake with a fried hen’s egg, Yellison’s goat’s cheese and crispy shallots. (GF)
Desserts
Garden plum clafoutis with Northern Bloc ginger caramel ice-cream.
Chilled rice pudding with spiced garden apple compote and maple granola. (GF)
Yorkshire Tea pannacotta, poached & torched peach, cobbler clusters and lemon balm. (GFO)