Starters / Mains
Lindisfarne oysters,
on ice with shallot vinegar 4.00 each
Leek, potato and wild garlic soup,
Yorkshire pecorino scone, chive crème fraiche V 10.00
Seared Isle of Mull scallop,
Jerusalem artichoke three ways, shrimp & brown butter vinaigrette 18.50
Chicken liver pate
garden rhubarb 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, scampi tempura, shellfish veloute 31.00
Honey and mustard glazed barbecued bacon rib eye
fried St Yew hen’s egg, spiced pineapple pickle, chunky chips 26.50
James White’s sausages
bubble and squeak, InnSpire ale, sage and onion gravy 21.50