A la carte menu

First Course

English Rose Veal Tartare, Burnt Leek, Garden Sorrel

Roasted Orkney Scallop, Perigord Truffle, Chives

Black Pudding & Buttered Pink Trout, Mustard & Watercress

Squid, House Pak Choi, Radish, Chimole, Miso

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


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

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

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

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


Californian Cherry 'Black Forest', Pine

Yorkshire Rhubarb Soufflé, Rhubarb Ripple Ice Cream

Melting Ginger Pudding, Caramel Custard, Iced Double Cream

English "Strawberries & Cream"

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