FRIDAY AND SATURDAY - 6.30PM TO 9.30PM
3 Courses - £38.00
2 Courses - £33.00
In addition to your course choice, this weekend menu includes a complimentary selection of fresh homemade breads and flavoured whip butter, an amuse bouche when you order a starter and a sweet tasting when you order a dessert.
We've been cooking for a long time and fully appreciate that some customers have specific dietary requirements. We can sometimes modify our dishes to accommodate or alternatively, prepare a dish from scratch. All that we ask is that you notify us at least 48 hours prior to your arrival to give us adequate time to prepare.
WEEKEND DINING PACKAGE FOR TWO
Treat yourself and your partner to a full casual fine dining experience with a bottle of white prosecco, a fresh pot of coffee together with a selection of handmade petit fours, overnight stay in one of our comfortable double en-suite rooms and a delicious English cooked breakfast in the morning.
- STARTERS -
Slow gin cured salmon loin, lemon sole and crème fraiche terrine, mussel and octopus bonbon, squid tarama, cucumber kimchi, citrus cream, micro salad
Lightly pressed and spiced confit duck terrine, tamarind chutney, Indian piccalilli, Markham’s flat bread, honey and saffron butter
Crispy poached free range duck eggs, linguini, MacSween’s haggis, creamed wild winter mushrooms, dark truffle oil
Warm salad of Gressingham duck and pigeon breast, scotch egg, caramelised roots, boozy sultanas, crab apple jelly, elderberry dressing
Seared Scottish scallops and tempura tiger prawns, lemon blinis, watercress mayonnaise, shellfish froth
Grilled brioche, chicory and red onion jam, candid pecans, pickled walnuts, poached pears, hot potato sticks, creamed blue cheese dressing
- MAINS -
Aged Yorkshire reared sirloin, horseradish and thyme crumble, heritage carrots, broccoli hollandaise, crispy potato, red wine sauce (same dish with fillet steak £8 supplement)
Fillet of pork ‘en croute’ and maple glazed belly, black pudding and apricot farcie, sticky red cabbage, braised leek, apple and gruyere dauphinoise, Dijon pork jus
Paupiette of grilled aubergine and winter vegetables, marsala creamed potato, salt baked white turnip, caramelised baby gem, winter spiced nage
Crispy lamb shoulder, minted lamb and sweet potato pie, sumac and garlic rib (pink), petit ratatouille, roast cauliflower, lamb jus, rosemary oil
Pink Gressingham duck breast, buttered cavolo nero, creamed parsnip and celeriac, fondant potato, roast balsamic cherries, orange and cherry sauce
Line caught ocean swordfish, lemon pepper spinach, olive oil poached plum tomatoes, chorizo potato cake, and roast butternut