dinner

December Dinner Menu

Available from Tuesday 28th November – Saturday 23rd December

2 courses £19.50 3 courses £24.50

THIS MENU IS NOT AVAILABLE TO PARTIES OF 8 AND ABOVE

Intros

Garlic Bread £2.25 with Cheese £2.75

Green & Black Olives in Provencal Herbs £2.50

Marinated Sun blushed Tomatoes & Crostini £3.50

Honey Glazed Baby Chorizos £3.50

Starters

Creamed Celeriac & Parsnip Soup, Toasted Chestnuts, Thyme Oil g with GF Bread

Seared Scottish Scallops & Monk Cheeks, Pickled Kohlrabi, Squash, Seeds, Elderflower Dressing (£3.00 Extra) g

Pigeon Breast, Venison Liver Arrancini, Black Pudding, Spinach, Madeira Jus g without Arrancini

Pulled Ham & Wild Mushroom Linguine, Truffle, Parmesan, Roast Garlic Sauce

Sloe Gin Cured Salmon, Dried Tomatoes, Cucumber Compress, Gin & Cucumber Sorbet, Gazpacho (£1.00 Extra) g

Confit Duck Rillette, Prune Compote, Pain d’Epices Gel, Marmalade Loaf g with GF Bread

Water Prawns, Guacamole, Brown Crab Taramasalata, Serrano, Hazelnuts g without Taramasalata

Cauliflower (Charred, Pickled, Puree, Crisp, Beignet), Golden Raisins, Mint Salsa g without Beignet

Beetroot Pannacotta, Shaved Horseradish, Goats Curd, Lemon & Parsley Mayonnaise, Rye Croutes g without Croutes

Main Courses

Bacon Rolled Turkey Cannon, Confit Leg & Stuffing Bon Bon, Creamed Sprouts, Sage & Onion Puree, Pomme Fondant, Gravy

Smoked Cheddar Macaroni Cake, Lemon & Herb Crumb, Radish & Balsamic Onions, Free Range Poached Egg

Venison Haunch Steak, Pickled Berries, Faggot, Salt Baked Celeriac, Red Wine Jus (£3.00 Extra) g

Curry Spiced Cod Fillet, Charred Cauliflower, Puree, Pomme Parisienne, Spiced Salsa Verde g

Tempura & Charred Broccoli, Yorkshire Blue, Braised Chicory, Haricot Cassoulet

Braised Beef Brisket, Confit Shallots, Buttery Mash, Kale, Whisky Jus g without Whisky

Seared Salmon, Poached Lobster, Spiced Squash Puree, Claw & Chilli Beignet, Lobster Bisque (£4.00 Extra) g without Beignet

Sea bream Fillet, Smoked Carrots, Truffle & Lemon Mozzarella, Oyster Mushrooms, Beurre Blanc g

Marinated Pork Tenderloin, Tamarind Belly, Sweet Potato, Spring Onions & Lemongrass, Pak Choi, Satay Sauce g

Main courses are served with complementary Seasonal Vegetables and Potato Dish.

Extra Vegetables & Potatoes are chargeable.

Grill

All Steaks are a minimum of 200 grams trimmed, aged for 28 Days & sourced from local Farms

Sirloin Steak (£4.00 Extra)     Fillet Steak (£5.00 Extra)

Served with Pomme Frites, Dressed Rocket & Sun Blushed Tomato & Mushroom Gratin

Pepper, Stilton, Mushroom or Béarnaise Sauces available £2.00 each

Side Dishes

Twice Cooked Hand Cut Chips £3.00

Chefs House Salad £3.00

Rocket & Parmesan Salad with Balsamic Vinegar £3.00

Sun blushed Tomato, Pine Nut & Olive Salad £3.00

Extra Basket of Bread with Olive Oil, Balsamic Vinegar & Butter £2.00

Desserts

Assiette of Honey Comb Bavarois, Glazed Lemon Tart, Butterscotch Espuma (£3.00 Extra)

Ascough’s Festive Steamed Fruit Sponge, Clotted Cream, Rum Soaked Cranberries, Caramelised Baby Pear

White Chocolate & Whisky Croissant Pudding, Burnt White Chocolate Ice Cream, Golden Raisins, Whisky Sauce

Honeycomb Bavarois, Marshmallow, Aerated Honey Sponge, Charred Clementine, Chamomile Tea Sorbet g without Sponge

Glazed Lemon Tart, Sable Biscuit, Black Sesame Meringue, Lemon Grass & Chilli Sorbet, Shaved Coconut

Butterscotch Mousse, Hazelnut Brittle, Chocolate Sphere, Truffles, Hazelnut & Caramel Sauce g

Port Soaked Stilton Mousse, Oat Cakes, Baked Apple, Celery gel, Candied Walnuts

Selection of Homemade Ice Creams, Tuile Basket g without Tuile

Selection of Dambuster Cheddar, Cropwell Bishop Stilton & Unpasteurised Brie De Meaux served with Chutney & Biscuits (£2.00 Extra) g with GF Bread

Extra Scoop of Ice Cream (£1.00 Extra)

 

Complement your coffee with Dark Chocolate Brandy Truffles £3.50 or Petit Fours for one £3.50 to share £6.00

 

All supplements are for the entire dish.

g Denotes Gluten free. Please ask about other dishes which may be able to be changed to gluten free dishes.

We will be happy to discuss a simpler menu and advise on dietary requirements especially the major food intolerances.

For Parties of 6 or more a 10% discretionary service charge will be added to the final bill.