You are on page 1of 6

A R B R O AT H S M O K I E S & L E E K S £8.

95
tartlet of Arbroath smokie and leek, finished with crème
fraîche;
salad leaves b D

F O I E G RA S & S W E ETC O R N £12.9


Seared duck foie gras & brioche toasted sandwich; sweetcorn 5
velouté b

C RA B RAV I O L I £9.95
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

W I L D & C U LT I V A T E D M U S H R O O M S £9.95
( 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)
Risotto of wild & cultivated mushrooms b v

BLACK PUDDING & APPLE £ 8.95


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

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 £ 22.95
roast fillet of black cod; casserole of carrots and potatoes
with prawns, dill and Jersey cream; b D

CHICKEN & WILD GARLIC £ 18.95


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

CALF’S LIVER £ 24.95


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

DUCK & OLIVES £18.95


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

S W E E T P O TAT O & M U S H R O O M S £ 16.95


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

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

ECCLES CAKE £ 8.50


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 £ 8.25
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’

PINEAP PLE & CA RAMEL £ 8.95


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’

VA N I L L A & R H U B A R B £ 8.95
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

C H O C O L AT E & O AT S £ 8.25
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

a s malle r de ss e rt …
£ 2.95
‘ 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
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 £4.00
MUSCAT DE BEAUMES DE VENISE 2004 DOMAINE DE DURBAN £4.50
ELYSIUM 2005 ANDREW QUADY, CALIFORNIA £5.00
GROS MANSENG ‘LES PREMIÈRES GRIVES’ 2003, DOMAINE DE TARIQUET, £5.00
GASCOGNE
JURANÇON ‘L A MAGENDIA’ 2002, CLOS L APEYRE, JURANÇON £6.00
MAURY SOLERA CASK 931(1928), CAVE CO - OPERATIVE DE MAURY £7.50
BANYULS 2004 DOM. DE LA RECTORIE, FRÈRES PARCÉ £6.50
EERDBEERWEIN ‘CRISTALLO’, PETER KNUP, SWITZERL AND (VINIFIED £7.50
STRAWBERRY WINE)
SAUTERNES 1997 CHATEAU GUIRAUD £7.50
GAILL AC DOUX ‘VIN D’AUTAN’ 1999, ROBERT PL AGEOLES ET FILS, CAHUZAC, £12.9
GAILL AC 5
GEWÜRZTRAMINER SELECTION DE GRAINS NOBLES 1989, SEPPI L ANDMANN, £12.9
ALS ACE 5
VIN DE GL ACE DE SYLVANER 1998, SEPPI LANDMANN, ALS ACE £15.9
5

coffee, speciality coffees, teas and infusions

ESPRESSO £1.50
a shot of 100% arabica espresso coffee Double
£2.50

CAPPUCCINO £2.00
a long shot of espresso with steamed milk and topped with foamed
milk

AMERICANO £2.60
a double shot of 100% arabica espresso coffee, topped up with hot
water

C A F F É L AT T E £2.00
a long shot of espresso with lightly foamed steamed milk

F L AV O U R E D C A F F É L AT T E £2.20
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 £2.00
house blend, regular or decaffeinated. Refills at no extra charge

TEAS AND TISANES £1.50


Yorkshire Tea
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 £2.00


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)

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.