Set Lunch Menu
April
2 Course Lunch £30
3 Course Lunch £36
Served 12 – 2pm Wednesday – Saturday
1st - 2nd May
This menu cannot be mixed with any other menu.
Starters
Devilled lamb’s kidneys, Luke’s sourdough toast with salsa verde, sheep’s yoghurt, pickled shallot, Henderson glaze and watercress.
Beetroot carpaccio, orange and feta salad with beetroot ketchup, chicory, pickled candy beets, toasted walnut, pickled radishes and honey vinegarette.
Panfried mackerel with tomato chutney, parmesan shards, lamb’s lettuce, semi dried cherry tomatoes, basil and langoustine oil.
Mains
Braised duck leg and puy lentils with glazed carrot, blood orange, toasted hazelnuts, chervil, chicory, truffled vinaigrette and duck jus.
Pan-fried black bream, sweet potato fondant and sour cherry with broad beans, crispy nero and mushroom cream.
Pea and ricotta ravioli with wild garlic pesto, asparagus and confit tomato.
Desserts
Rhubarb and custard Eton mess with ginger snap crumb and poached Yorkshire rhubarb.
Orange drizzle cake, white chocolate and Seville orange marmalade.
Hot cross bun bread and butter pudding with chocolate and honeycomb ice-cream.
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