Starters / Mains
Lindisfarne oysters,
fresh, on ice, crispy or mixed 4.50 each
Leek, potato and wild garlic soup,
Yorkshire pecorino scone, chive crème fraiche V 10.00
Monkfish cheek ‘scampi’,
Jerusalem artichoke three ways, shrimp & brown butter vinaigrette 14.50
Chicken liver pate
pear and pink peppercorn ketchup, parkin crumb,
crispy chicken skin, sourdough toast 13.50
Proper prawn cocktail
spelt bread and butter 16.50 / 24.50
Fillet of wild halibut
creamed leeks, brown butter hash brown, black garlic, langoustine tempura, shellfish veloute 37.00
Honey and mustard glazed barbecued bacon rib eye
fried St Yew hen’s egg, spiced pineapple pickle, chunky chips 27.50
James White’s sausages
bubble and squeak, InnSpire ale, sage and onion gravy 21.50