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
Starters
Laverack’s ox tongue hash with Field's hen’s egg, piccalilli, crispy shallots and frizzee. (GF)
Hodgson's of Hartlepool pollock and coriander bon bon with coconut squash puree, pickled fennel, toasted coconut and sour cream.
Roast Pumpkin Patch pumpkin with carraway carrots, watercress, parsley beignets and toasted pumpkin seeds. (V) (GFO)
Main Courses
Sykes House pork tenderloin with pumpkin clapshot, Tomlinson's kale, heritage carrots, braised pork belly cake and Yorkshire cider jus. (GFO)
R & J braised duck leg with creamed potato, smoked gammon puy lentils, steamed winter greens, roast plum and duck jus. (GF)
Hodgson's of Hartlepool brill with celeriac puree, lyonnaise potatoes, pak choi and a caper beuree noisette. (GF)
Roast heritage beetroots with sage gnocchi, cavolo nero, beetroot and apple puree, Yorkshire Blue cheese, crispy greens and sage and pumpkin seed pesto. (GF) (V)
Desserts
Pear frangipane tartlet with Cream of the Wold’s ginger ice cream.
Spiced apple baked Alaska with brown sugar meringue.
Yorkshire rapeseed, coffee and walnut cake with vanilla cream and toffee sauce. (GF) (DFO)