Starters / Mains
Leek and potato soup,
Yorkshire blue cheese palmiers 7.00
Chicken liver pate,
spiced pear and port chutney, walnut toast 9.50
Homecured salmon gravlax,
blood orange and fennel salad, dill oil, fennel seed grissini 14.00 / 20.00
Seared hand dived scallop,
butternut squash, crispy ham hock, verjus and apple dressing 15.50 / 23.50
Fillet of wild halibut,
cauliflower champ, red wine braised oxtail sauce,
monkfish cheek ‘Kiev’ 29.50
Parkin crusted loin of deer,
sticky red cabbage, confit potato, Yorkshire rhubarb pickle,
haggis pasty 29.50
Pub Grub Classics
'Proper’ prawn cocktail
spelt bread and butter 11.50 / 15.00
‘Pipe and Glass’ fish pie
parsley mash and cheddar crust, brown shrimp and pickled fennel salad 19.50
Dalton park reared Belted Galloway beef and ale casserole,
wild garlic dumpling, curly kale colcannon 19.50