SPRING EVENING MENU

"What a thrill then to hit on somewhere to genuinely enthuse about, a spirited, individual and distinctive neighbourhood restaurant that understands food, knows what goes with what and creates a menu that makes you want to eat the lot"  - The Yorkshire Post 

We are open on Thursday, Friday, and Saturday evenings. Our fresh and seasonal menu changes slightly every week, so some dishes might be slightly different when you visit than the menu as seen below. Our organic pork and chicken comes from Grassfruits in the Escrick Woods, and a lot of our produce comes from local organic farms through Food Circle. All game is wild and may contain shot. We source from estates with less intensive land management and smaller shoots in the Yorkshire Dales and Wolds. 

 

We have a wide selection of vegetarian and vegan options. We are fully licensed and have well balanced wine list, as well as a great selection of desserts available to end your dining experience. 

 

Booking for our evening service is recommended but not essential. 

 

Please inform us of any allergies or dietary requirements before ordering. Dishes can sometimes be altered to accommodate allergies. We cannot guarantee a 100% nut free environment. 

All of our menu is subject to change, dependent on availability of fresh produce. This specifically relates to our main meals and desserts.

Early Spring Evening Menu

 

Haxby Bread, Za’atar, Extra Virgin Olive Oil                                                                                        3.5

Marinated Gordal Olives                                                                                                                 3.5

 

Starters

Tofu + Kraut Kimchi Gyoza Dumplings, Ginger + Umeboshi Plum Dipping Sauce (Ve)                                 7.5                                         

Burratina, Salted Honey Roasted Squash, Kale + Apple Chutney, Clementine, Pistachio (V).                           9

Cod + N’Duja Croquettes, Sultana Verjus, Winter Leaves                                                                       8.5

North Sea King Scallops, Hodmedods Fava Bean Puree, Crispy Smoked Bacon, Kohlrabi Slaw,

Burnt Apple                                                                                                                                   10

 

 

Mains

Roasted Fadmoor Celeriac, Deep Fried Sprouts, Cashew + Tahini Sauce, Olive Caramel 

Tarragon + Chili Oil, Mushroom Powder (Ve)                                                                                       18

Parisian Beetroot Gnocchi, Yorkshire Blue, Purple Sprouting Broccoli, Sage,

Grated Walnut  (V)                                                                                                                        18

Pan Fried Cod, Creamed Winter Cabbage, Salt Baked Beetroot, Mustard Greens                                     20                

Onglet Steak, Crispy Pommes Anna, Pecan Bagna Cauda, Gruyere Baked Onions                                    20

Spiced Confit Duck Leg, Miso Lentils, Raddichio, Blood Orange + Hazelnut Dukkah                                  19

Spiced Lamb + Pickled Sultana, Grilled Flatbread, Pine Nut Chimichurri, Green Chilli,                               19

Feta Labneh, Fermented Chilli + Tomato

 

 

 

Sides

Creamy Olive Oil Mash   (Ve)                                                                                                                 5                                                                                                       

Baked Swede, Chickpeas, Smoked Quinoa, Quark , Tahini  (V )                                                           5.5                                                                    

Coffee + Caraway Roasted Carrots, Dill + Pumpkin Seed Gremolata    (Ve)                                       6                                                          

Roasted Hispi Cabbage, Celeriac Cream, Crispy Skins    (V + GF)                                                        6

Kalette Caesar Salad, Crispy Sage Croutons                                                                                     6            

 

 

 

Cakes from the Counter                                                                                                                  6.5

Blueberry, Plum + Apple Crumble    (VE)

    Served Warm with Vegan Custard or Vegan Ice Cream

Chocolate Nemesis Cake (GF)

Rhubarb, White Chocolate + Ginger Cheesecake, Poached Rhubarb

Affogato  (also available as a Vegan option)                                                                                          4                                                                                                           

 

Cheeseboard                                                                                                                                 7.5

3 cheeses, Black Sable Grapes, Biscuits chutney

   Dèlice de Bourgogne

   Isle of Mull Cheddar (unpasteurised)

   Young Buck (Irish Blue) Unpasteurised

   Doddington -2 year old- Unpasteurised

VE - vegan

V - vegetarian

GF - gluten free