A la carte menu

First Course

English Rose Veal Tartare, Burnt Leek, Garden Sorrel
£16.00

Roasted Orkney Scallop, Perigord Truffle, Chives
£25.00

Black Pudding & Buttered Pink Trout, Mustard & Watercress
£12.50

Squid, House Pak Choi, Radish, Chimole, Miso
£17.00

Three Beets, Yellow, Red & Candied, Pickles Shallot Hearts, Horseradish, Herbs and Flowers
£15.00

Fish

Wild Sea Bass, Pan Fried or Grilled, Seasonal Vegetables, New Potatoes, Tartare Sauce
£Market Price

Wild Sea Trout, Mushrooms, Foraged Herb Tea
£18.00 Starter
With Wye Valley Asparagus and Local New Potatoes
£35.00 Main

West Coast Scallop Tempura, Roast Garlic & Sorrel Aioli
Served With Buttered New Potatoes
£22.50 Starter
£40.00 Main

Main Course

Milk Fed Herdwick Spring Lamb, Buttermilk, Whey, Garden Peas, Mint
£45.00

Wheat Fed Guinea Fowl, Brioche Crumb, Broad Beans, Girolles, Lovage
£30.00

Perigord Truffle Risotto
£21.00 Starter
£35.00 Main
with Cornfed Goosnargh Chicken
£45.00

Rib Of Six Week Aged Beer Fed Dexter Beef, Blue Cheese and Gem Heart Salad or Seasonal Vegetables, Triple Cooked Chips or New Potatoes
£55.00
with Foie Gras £8.00 Supplement

Dessert

Californian Cherry 'Black Forest', Pine
£19.00

Yorkshire Rhubarb Soufflé, Rhubarb Ripple Ice Cream
£15.00

Melting Ginger Pudding, Caramel Custard, Iced Double Cream
£12.50

English "Strawberries & Cream"
£15.00

A Selection of Artisan Cheese from the Northcote Cheese Board Served with Northcote Homemade Crackers and Walnut and Fruit Loaf
£15.00