April
Yorkshire Lunch Menu
2 Course Lunch £28
3 Course Lunch £33
Served 12 – 2pm Wednesday – Saturday
4th April - 27th April
This menu cannot be mixed with any other menu.
Starters
Pan seared chicken livers with Yorkshire Blue cheese yoghurt, baby watercress, garlic oil sourdough toasts, walnut dressing and pickled red cabbage.
Staal’s oak roast bon bon with soft boiled Toms hen’s egg, pickled fennel, wild garlic emulsion, frisee, wild garlic leaf and capers.
Roast beetroots with blood orange, beetroot humous, pickled golden sultanas, beetroot ketchup and chicory.
Mains
Roast beef bavette with confit spring onions, smoked garlic rosti, tarragon salsa verde, green peppercorn jus and mushroom puree.
North Sea red bream with garden sorrel potato hash, pea puree, samphire, brown butter hollandaise, dressed peas and sorrel leaf.
Pea, mint and asparagus pasty with pea puree, dressed asparagus, pickled onions, potato straw and charred gem.
Desserts
Orange and polenta cake with poached rhubarb, orange jam, toasted almonds and spiced frosting.
Coffee and chocolate tiffin with honeycomb, chocolate crumb and Cherry View salted caramel ice cream.
Lemon posset with crushed meringue, lemon curd, raspberry pearls and lemon balm.
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