A R B R O AT H S M O K I E S & L E E K S

tartlet of Arbroath smokie and leek, finished with crème fraîche; salad leaves b D

£8.95

F O I E G RA S & S W E ETC O R N
Seared duck foie gras & brioche toasted sandwich; sweetcorn velouté b

£12.9 5

C RA B RAV I O L I
ravioli fille d with Brixham crab; cre a my crab bisque sauce with Mac allan single malt; but te re d S avoy ca bba ge b D

£9.95

W I L D & C U LT I V A T E D M U S H R O O M S
( m i i t a k e , s h i m e j i , c e p , h e d g e h o g , k i n g o y s t e r, c h a n t e r e l l e , p i e d b l e u , flatcap)

£9.95

Risotto of wild & cultivated mushrooms b v

BLACK PUDDING & APPLE
sautéed black pudding and salad potatoes; caramelized apple; d e e p - f r i e d g r a i n m u s t a r d ; c i d e r- b u t t e r e m u l s i o n ; w a t e r c r e s s b

£ 8.95

V dishes are suitable for our vegetarian guests K dishes contain nuts and/or nut products b dishes are made with produce from our Kitchen Garden and Orchards D A l l o f o u r f i s h a n d s e a f o o d i s g u a r a n t e e d f ro m s u s t a i n a b l e s t o c k s

nearly all of the vegetables, herbs and fruit in our dishes are grown and picked daily at our Kitchen Garden and orchard in Holywell Green. Our eggs are provi ded by our ow n chi ckens and ducks . Wild plants and herbs are picked from the surrounding countryside and supplemented by our Wild G a rd en h ere a t t h e Res t a u r a n t . O u t o f s ea s o n , a d d i t i o n a l p ro d u ce is s o u rce d

as locally as possible. Please understand that certain dishes may not be available, or altered slightly on occasions.

FA R M E D B L A C K C O D
roast fillet of black cod; casserole of carrots and potatoes with prawns, dill and Jersey cream; b D

£ 22.95

CHICKEN & WILD GARLIC
ro a s t s u p r è m e o f c o rn - fe d G o o s n a rg h c h i c ke n ; m a s h wi t h e a rl y wi l d g a r l i c; b u t t e re d c a b b a g e wi t h s p r i n g o n i o n a n d s m o ke d bacon; ro a s t c h i c ke n c re a m re d u c t i o n b

£ 18.95

CALF’S LIVER
c h a rg r i l le d c a l f ’ s l i ve r ; wi l t e d s p i n a c h ; s a u t é e d a r t i c h o ke a n d salsify; parsley mash; veal jus b

£ 24.95

DUCK & OLIVES
roast suprème of corn-fed Goosnargh duck; braised duck sauce with Lucques olives; sautéed potatoes with rosemary and tomato; green beans b

£18.95

S W E E T P O TAT O & M U S H R O O M S
s w e e t p o t a t o p a n c a ke s ; m u s h ro o m s t ro g a n o f f ; b u t t e re d seasonal greens b v

£ 16.95

P l e a s e n o t e w e l i ke t o s e r v e o u r m e a t , g a m e a n d o f f a l r a re . D o n o t h e s i t a t e t o o rd e r t h e m a s y o u p re f e r We a re c o m m i t t e d t o s o u rc i n g a n d u s i n g n o n - G M f o o d s . To t h e b e s t o f o u r k n o w l e d g e , t h e re a re n o g e n e t i c a l l y m o d i f i e d p ro d u c t s o n t h e m e n u . S o m e dishes may contain nuts or nut traces G u e s t s a re k i n d l y re m i n d e d t h a t t h e u s e o f m o b i l e p h o n e s i n t h e d i n i n g ro o m i s p ro h i b i t e d . We w o u l d a l s o g r a t e f u l l y re q u e s t t h a t t h o s e e n j o y i n g t h e p l e a s u re s o f t o b a c c o d o s o i n t h e l o u n g e o n l y Fo r p a r t i e s o f 1 0 o r m o re p e o p l e a n o p t i o n a l 1 0 % s e r v i c e c h a rg e w i l l b e a d d e d to the bill

B R I T I S H A N D C O N T I N E N TA L A RT I S A N C H E E S E S
w i t h b i s c u i t s o r ‘ O l d Pe c u l i e r ’ a l e c a ke K

£ 10.50 £ 8.50

ECCLES CAKE
s e r v e d h o t f ro m t h e o v e n , w i t h a w e d g e o f Ru t h K i r k h a m ’ s Lancashire cheese
...best accompanied by a glass of Sanchez Romate Pedro Ximenez sherry

WA R M VA N I L L A C A K E K
roast Me djool da te s; rose ice -cre a m; ca ndie d an ge lica
...best accompanied by a glass of Jean-Bernard Larrieu’s sweet Jurançon 2002, ‘La Magendia’

£ 8.25

PINEAP PLE & CA RAMEL
p i n e a p p l e t a r t ‘ Ta t i n ’ ; S c a m m o n d e n m i l k i c e - c r e a m ; a shot of vanilla-rum liqueur
...best accompanied by a glass of Robert Plageoles’ ‘ Vin D’Autan’

£ 8.95

VA N I L L A & R H U B A R B
v a n i l l a c r è m e b r u l é e w i t h o v e n - p o a c h e d Yo r k s h i r e r h u b a r b ; r h u b a r b syrup
...best accompanied by a glass of Sauternes 1997, Chateau Guiraud

£ 8.95

C H O C O L AT E & O AT S
bitte r chocolate sou p-so ufflé ; toas te d oat ice -cre am
...best accompanied by a glass of Parcé brothers’ Banyuls, Domaine de la Rectorie

£ 8.25

a s malle r de ss e rt …

‘ G E L AT O A F F O G AT O ’
a s c o o p o f Ta h i t i a n v a n i l l a i c e - c r e a m , w i t h a s h o t o f h o t e s p r e s s o t o pour over
d i s h e s m a r ke d K c o n t a i n n u t s a n d / o r n u t p ro d u c t s

£ 2.95

dis hes m arked b are m ade with produ ce f rom our Kitch en G arden and Orchards w e r e q u e s t t h a t t h o s e e n j o y i n g t h e p l e a s u r e s o f t o b a c c o d o s o i n t h e l o u n g e o n l y.

a glass of dessert wine…
SHERRY – PURE PEDRO XIMENEZ, CARDENAL CISNEROS, XÉRES ROMATE MUSCAT DE BEAUMES DE VENISE 2004 DOMAINE DE DURBAN ELYSIUM 2005 ANDREW QUADY, CALIFORNIA GROS MANSENG ‘LES PREMIÈRES GRIVES’ 2003, DOMAINE DE TARIQUET, GASCOGNE JURANÇON ‘L A MAGENDIA’ 2002, CLOS L APEYRE, JURANÇON MAURY SOLERA CASK 931(1928), CAVE CO - OPERATIVE DE MAURY BANYULS 2004 DOM. DE LA RECTORIE, FRÈRES PARCÉ EERDBEERWEIN ‘CRISTALLO’, PETER KNUP, SWITZERL AND (VINIFIED STRAWBERRY WINE) SAUTERNES 1997 CHATEAU GUIRAUD GAILL AC DOUX ‘VIN D’AUTAN’ 1999, ROBERT PL AGEOLES ET FILS, CAHUZAC, GAILL AC GEWÜRZTRAMINER SELECTION DE GRAINS NOBLES 1989, SEPPI L ANDMANN, ALS ACE VIN DE GL ACE DE SYLVANER 1998, SEPPI LANDMANN, ALS ACE

£4.00 £4.50 £5.00 £5.00 £6.00 £7.50 £6.50 £7.50 £7.50 £12.9 5 £12.9 5 £15.9 5

coffee, speciality coffees, teas and infusions
ESPRESSO
a shot of 100% arabica espresso coffee £1.50 Double £2.50 £2.00

CAPPUCCINO
a long shot of espresso with steamed milk and topped with foamed milk

AMERICANO
a double shot of 100% arabica espresso coffee, topped up with hot water

£2.60

C A F F É L AT T E
a long shot of espresso with lightly foamed steamed milk

£2.00 £2.20

F L AV O U R E D C A F F É L AT T E
a regular caffé latté with a shot of flavoured syrup; Hazelnut or Almond

1 0 0 % J A V A F I LT E R C O F F E E
house blend, regular or decaffeinated. Refills at no extra charge

£2.00

TEAS AND TISANES
Yorkshire Tea

£1.50

Peppermint Tea Rooibosch Tea (Caffeine-free South African redbush tea) Calamint Tea
(calamintha grandiflora) a wild plant with a delicate mint flavour, grown in our wild herb garden (available between June and September)

SPECIALITY TEAS AND TISANES
tAZO Earl Grey (Indian and Ceylon teas, scented with bergamot oil) tAZO Darjeeling (a floral black tea from the Himalayas) tAZO China Green Tips (a fresh-tasting China green tea) tAZO Passion (flavoured with hibiscus flowers, passionfruit and mango) tAZO Calm (a delicious tea with camomile, blackcurrant leaves and rose petals) tAZO Wild Sweet Orange (a blend of citrus, herbs and orange essence)

£2.00

Our espresso coffee is a blend of 5 beans from Central America, Africa and India, predominantly the Santos bean from Brazil, which gives the coffee a smooth, immensely rich nutty flavour. All our coffees are selected, blended and roasted for us by David Cooper of Coopers of Yorkshire in Huddersfield. The milk in your cappuccinos and lattés comes from Mr. Pogson’s farm two miles away in Scammonden, and the sugar we use is 100% unrefined cane sugar from Mauritius, and is provided by Billington’s of Liverpool. All coffees and teas are served with petits-fours.