February
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.
GF – gluten free GFO – Gluten free optional
VGO – Vegan optional DF- dairy free DFO- Dairy free optional
Starters
Poached Peck’s smoked haddock with charred spring onions, shallot bhajis, curried mayonnaise, pickled Raywell quail egg and watercress. (GF)
Sykes House ham hock bon bons with grain mustard, frizzee, sautéed leeks and frickles.
Tarragon gnocchi with Yorkshire Blue, sautéed button mushrooms, duxelles and smoked garlic dressing. (GF) (V) (DFO)
Main Courses
Hodgson’s of Hartlepool sea bream with sautéed potatoes, buttered salsify, steamed spinach and Dijon and chive butter sauce. (GF)
Sykes House pork chop with creamed potato, Yorkshire cider braised savoy, Lishman’s black pudding, caramelised apple puree, poached rhubarb and pork jus.
Matheson’s braised duck leg with juniper roast red cabbage, crushed celeriac, Tomlinson’s kale, red cabbage purée, skin crumb and Sancton elderberry and duck jus. (GF)
Shallot and thyme tart tatin with tender stem broccoli, roast new potatoes, white onion marmalade, broccoli puree and Staal’s smoked rapeseed oil.
Desserts
Yorkshire rhubarb bakewell with ginger cream, rhubarb jam pot and toasted almonds.
Sticky Jamaica cake with brown sugar roast pineapple, Cream of the Wold’s ginger ice cream and golden sultanas. (GF)
Wensleydale cheese with apple, Eccles cake and spiced fig chutney.