Yorkshire Lunch Menu
2 Course Lunch £28
3 Course Lunch £33
Served 12 – 2pm Wednesday – Saturday
6th Feb-2nd March
This menu cannot be mixed with any other menu.
Pressed pig’s head and ham hock with pineapple piccalilli, black pudding crisps, watercress and crackling puffs.
Harrogate Blue rarebit on Luke’s sourdough, toasted walnuts, sticky fig and frisée salad and pickled walnut dressing.
Cod cheeks scampi with pea and tarragon pureè, roast fennel, samphire and dill pickle dressing.
Hodgson’s black bream with confit garlic and potato terrine, broccoli pureè, parsley caper butter and pickled broccoli stalk.
Braised spiced duck leg with confit onion, carrot and anise pureè, king cabbage, carrot lentils and duck juices.
Scutt’s potato, leek and Poacher’s pie with winter greens, pickled mustard seeds and crispy leeks.
Blood orange and almond tartlet with Cherry View vanilla ice-cream and marmalade pureè
Poached Yorkshire rhubarb and Jamaica cake, vanilla custard and rhubarb jam.
Warm nutmeg rice pudding with roast apple compote and brandysnap.
Please advise us of any allergies before you order.
We want you to know that despite taking precautions, normal kitchen operations may involve some shared cooking and preparation areas, equipment and utensils, we do use many allergens in our kitchens daily. Therefore we legally cannot list items as being allergen free. We will do everything we can to ensure the food you order is suitable for your allergen(s)/dietary choices. Please talk to our team about what dishes can be altered to suit your requirements. We would like to point out that no allergen/vegan food can be 100% guaranteed. Full allergen/ vegan statement is available on our website