STARTERS

BALSAMIC BEETROOT
& SHALLOT TART

with goat's cheese (v)
CELERIAC & YORKSHIRE
BLUE CHEESE GRATIN

with hazelnut gremolata (v)
 
CLAM, CHORIZO &
CIDER CHOWDER

with potato bread (gfo)
HAM HOCK &
GOOSE LEG TERRINE

with clementine chutney,
rosemary & buckwheat biscuits 

CARROT & APPLE SOUP
Finished with saffron oil  (vg)


Mains

TREACLE BRINED PORK BELLY
with juniper butter & roast beetroot

ROAST TURKEY BREAST
with wild boar & apricot
stuffing (gfo)

TRUE NORTH BEER
BRAISED BRISKET

with horseradish mash

 

SEITAN "TURKEY"
with a wild mushroom
& chestnut ragu (vg)

FILLET OF SOLE
stuffed with crab served with a
lemon & caper butter sauce (gfo)

All served with honey roasted chantenay carrots,roast potatoes, red cabbage with cranberries
& brussels sproutswith chestnut & shallot butter (vgo)

Festive-Menu-Offer-2.jpg

dessert

BAKED PUMPKIN
CHEESECAKE

with stem ginger
ice cream (v)
YORKSHIRE RHUBARB
& PARKIN TRIFLE
(v)
 

MERINGUE WITH PASSION
FRUIT CURD & VANILLA
MASCARPONE
(gf,v)

CHRISTMAS PUDDING
with rum sauce (v)

CHOCOLATE & AVOCADO MOUSSE
with peanut butter & oat cookies (lf,vg,gfo)