Chef’s seasonal a la carte, enjoy one to four courses for your enjoyment and flexibility

Available Friday + Saturday evening.

Breast of Welsh Hogget 13.00

buckwheat, autumn leek, black garlic

Confit Autumn Shallot 11.50

seasonal roots + garden shoots

Wild Cheshire Venison 40.00

heritage beetroot, radicchio, raisin

Scarborough Woof 36.00

wild mushroom, kohlrabi, roe

+

Triple Cooked Potatoes (+7)

Roast Hispi Cabbage (+6.5)

Roast White Chocolate Crémeux 12.50

orchard apple, honey, chamomile

Date + Walnut Cake 12.50

crème cru, quince, whey

Selection of Artisan Cheese 15.00

Eccles cake, chutney, cracker

Please allow 1.5 to 2 hours for Dinner

Sample Menu

We also offer a vegetarian/vegan menu and can accommodate most dietary requirements with advanced notice.