Set Lunch Menu
March
2 Course Lunch £30
3 Course Lunch £36
Served 12 – 2pm Wednesday – Saturday
4th - 28th March
This menu cannot be mixed with any other menu.
Starters
Glazed pig cheeks, sage and spring onion dumpling, pickled mustard seeds, rhubarb gel with charred spring onion and rhubarb chard.
Toasted focaccia, sauté chestnut mushrooms with creamed goat’s cheese, wild garlic pesto, fried egg and samphire.
Soy and miso glazed salmon with mango salsa, pickled enoki mushrooms and crispy kale.
Mains
Braised and rolled lamb of shoulder, spring vegetable white stew with creamed potato, Jerusalem artichoke and crispy lamb bacon.
Pan-fried coley, sauté cauliflower with shrimps and lemon butter, dauphinoise potato and Swiss chard.
Sweet potato panisse and purple sprouting broccoli with chimichurri, toasted cauli pureè and pickled red onion.
Desserts
Yorkshire rhubarb vanilla pannacotta, orange crisp and poached rhubarb.
Spotted dick and custard.
Earl grey Victoria sponge, blueberry buttercream, dark chocolate and rose petal fudge.
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