March
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
North Sea pollock goujons with bloody Mary mayonnaise, pickled fennel and watercress.
Pan roast pigeon breast with thyme and carrot barley, root veg crisps and Henderson’s relish. (GF)
Sage & onion Scotch Tom’s hen’s egg with apple and mustard puree, crispy onions and herb oil.
Main Courses
Smoked potato pressing with roast beetroots, toasted sesame broccoli, spinach, beet ketchup and toasted walnuts. (GF)
Sykes House bacon chop with pig cheek fritter, sautèed leeks, braised carrot, carrot purèe and Yorkshire cider jus. (GFO)
Raywell wild garlic chicken thigh kiev with pea purèe, roast baby new potatoes, artichoke and red wine jus.
Oven roast coley with butternut squash puree, potato and Tomlinson’s kale hash, roast squash, pumpkin seed and thyme butter. (GF)
Desserts
Yorkshire rapeseed oil carrot cake with cream cheese frosting, golden sultanas and cinnamon cream. (GF)
Yorkshire forced Rhubarb and amaretti cranachan. (GF)
Warm black treacle and oat tart with Cream of the Wold’s caramel ice cream.