Sunday Lunch Menu
Starters
Dressed North Sea white crab meat,
carrot and coriander salad, roast lemon puree, cobnut flatbread 14.50
Wiltshire truffled coddled hen egg,
autumn wild mushrooms, Jerusalem artichokes, spinach, Yorkshire pecorino V 11.50
Crispy cider braised rabbit rissole,
warm cockle and ham hock tartare sauce 12.50
Potted pork,
sticky apple and crackling salad, sage butter, spelt toast 11.50
Chicken liver pate,
spiced pear and apple chutney, walnut toast 10.00
'Proper’ prawn cocktail,
spelt bread and butter 12.50 / 16.50
Mains
Roast 30-day aged sirloin of Yorkshire reared beef,
Yorkshire pudding and ‘Wold Top’ ale and onion gravy 19.50
Roast pork loin,
black pudding sausage roll, crackling, sage and cider gravy 17.50
Yorkshire reared duck three ways,
roast breast, confit leg boulangere, crispy duck hearts, celeriac puree, pickled brambles, parkin crumb 29.50
Pipe and Glass fish pie,
parsley mash and cheddar crust, brown shrimp and pickled fennel salad 19.50
Pear, Yellison goats’ cheese and kale wellington,
honey roast beetroot, sage soubise and candied walnuts V 21.50
‘James White’s’ pork sausages,
bubble and squeak, ale, sage and onion gravy 16.50
Some of our food items contain nuts, seeds and other allergens. There is a small risk that tiny traces of these may be in any other dish or food served here.
We understand the dangers to those with severe allergies. Please speak to a member of staff who may be able to help you make an alternative choice.