Easter Lunch Menu

To Start

White Leek & Jacket Soup, Crisp Cream Horn

First Course

House Cured Wester Ross Salmon, Cucumber Black & Green, Dill Crème Fraiche, Fennel Pollen

Wood Fired Stick Lamb Breast, Jersey Royals, Foraged Leaves, ''Mint Sauce''

Ascroft's Cauliflower Risotto, Young Leeks, Black Soot

Chard & Shaved Wye Valley Asparagus, House Cured Ham, English White Goats Cheese Dust, Sorrel Oil

Main Course

Wheat Fed Guinea Fowl, Leg Kiev, White Onion Heart & Puree, Wild Garlic

Shetland Sea Trout, Crispy Skin, White Mushroom, Watercress, Miso

Bowland Venison, Tiny Faggots, Cabbage Slaw, Fennel, Liquorice

Rare Breed Crispy Suckling Pig, Caramelised Celeriac, Orchard Apple, Pickled Onions

On Easter Sunday Suckling Pig is Replaced by Roasted Sirloin of Aged Beef, Yorkshire Pudding, Seasonal Vegetables, Roast and Purée Potatoes, Roasting Juices £3.00 Supplement


'Northcote Cream Egg'', Rhubarb & Custard

Warm Valhrona Chocolate Tart, Garden Mint Chocolate Chip

Blood Orange, Clotted Cream & Poppy Seed Sundae

Three British Cheeses, House Crackers, Breads, Fireside Chutney and Fig Chutney

Artisan Espresso Coffee, Served to Your Preference with Eccles Cakes

4 Course Menu
£42.00 Per Person

Reserve a Table:
Call: 01254 240555
Email: reception@northcote.com