Winter Graduation 2018

To Start

– Roast Cauliflower Soup
with Watercress Purée and Blue Cheese Beignet
– Chicken and Garden Herb Terrine
with Element of Piccalilli
– Hot and Cold Smoked Salmon with Beetroot Salad and a Fennel Lemon Dressing


– Sirloin of Yorkshire Beef cooked pink and served with Dripping Fondant, Ox Cheek Croquette, Parsnip Purée, and Salsify
– Pan Fried Hake served with Butternut Squash Gnocchi and Ratatouille
– Scotch Egg served with Smoked Pomme Purée, Pickled Red Cabbage, and Roast Root Vegetables


– Rhubarb, Ginger, and White Chocolate Trifle with Orange Madeleine
– Selection of Yorkshire Cheeses
– Millionaire’s Chocolate Tart with Winter Spiced Blackberry Sorbet

2 courses for £23.50

3 courses for £28.50