Starters / Mains
Lindisfarne oysters,
on ice with shallot vinegar 4.00 each
Roast butternut squash and ginger soup
pumpkin seed and garden lovage pesto, Yorkshire pecorino scone V 10.00
Chicken liver pate
garden rhubarb ketchup, parkin crumb, crispy chicken skin, sourdough toast 13.50
Hartlepool smoked haddock fishcake,
pea, black mustard seed and mint relish,
curry sauce, coriander 14.00 / 24.00
Proper prawn cocktail
spelt bread and butter 16.50 / 24.50
Fillet of wild halibut
buttered kale, parsnip puree, oxtail bourguignon sauce,
parsnip crisps, winter truffle 36.50
Roast breast of ‘King Spring’ pheasant
pearl barley and bacon risotto, salt baked beetroot,
redcurrants, watercress 28.50
James White’s sausages
bubble and squeak, InnSpire ale, sage and onion gravy 20.00