November
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
Most meals can be modified to meet allergy or dietary requirements, feel free to ask.
Starters
North Sea mackerel with Staal’s smoked rapeseed mayonnaise, beetroot jam, Ellerker watercress and horseradish potato. (GF)
Pan roast pigeon with roast Clappison’s sprouts, chicory, red wine silver skins, quince cheese and maple dressing. (GF) (DFO)
Yorkshire ale and onion soup with smoked Wensleydale crouton.
Main Courses
Sykes House pork tenderloin with Tomlinson’s winter greens, Lishman’s black pudding fritter, Yorkshire cider braised onion and pork jus. (GFO) (DFO)
Beef bavette with celeriac and garden rosemary rosti, parsnip puree, Ellerker spinach, roast parsnip and red wine jus. (GF) (DFO)
Oven roast pollock with braised fennel, chickpea and Stockbridge tomato curry, crispy bhaji shallots and green herb oil. (GF)
Pumpkin Patch arancini with roast squash, crispy kale, pecan streusel, toasted seeds and fine beans.
Desserts
Yorkshire curd tart with tea and cinnamon infused cream.
Spiced apple cake, garden apple ice-cream, caramelised apple sauce and a ginger thin. (GFO)
Coconut rice pudding with roast plum and Star orchard plum jam. (DF)