T o B e g I n. Fresh sourdough bread with truffle and walnut butter 3. Spanish Gordal olives 4. S T a R T eR S. Yukon Go
BuRnT
TRuf
fLe
Two courses £18 / Three courses £22
Sunday 7th January - Sample Menu T
o Be g In
Fresh sourdough bread with truffle and walnut butter 3 Spanish Gordal olives 4
ST
a RTeRS
Yukon Gold potato soup, smoked garlic, fresh sourdough Crispy Lambs breast, salt baked turnip, miso, watercress Swede cake, pear and horseradish relish Chicken liver pate, farmhouse chutney and sourdough
MaInS Roast beef, carrot purée, buttered kale, roast potatoes, Yorkshire pudding Blue Monday arancini, caramelized squash puree, sage brown butter, parmesan (n) Rolled and stuffed belly pork, prune and sage stuffing, crispy crackling, celeriac and goats curd Smoked haddock and parsley fishcake, confit leeks and hazelnuts (n)
SId
eS
Hand cut truffle and parmesan chips 3½ Red cabbage 3½ Honey roast chantenay carrots 3½
D
e SSe RTS
Crème brûlée, cinnamon shortbread Rice pudding, tea soaked raisins and nutmeg Sticky toffee pudding, yoghurt sorbet Chocolate mousse, fresh orange, prune, hazelnut and oat granola (n)
CHe
e Se
Roquefort, farmhouse chutney, mixed grain crackers 4
SW
e e TS
Americano coffee & sweets 3½
Please inform us of any allergies and intolerances, a full list of ingredients is available on request. (N) = contains nuts
