Copy of Grill

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— Grill —

OUR MENUS CHANGE SEASONALLY TO MAKE THE MOST OF THE BEST LOCAL PRODUCE, BELOW IS A SAMPLE FROM THE ROBATA.

LAND

— CORN FED CHICKEN —
Eryngii mushroom and cep sauce, Savoy cabbage, whipped chive truffle mash.
14

— SLOW SMOKED VENISON HAUNCH —
Dauphinoise, honey roast beets and parsnips.
16

— PIT BEEF —
Mature Yorkshire cheddar grit, pickled walnuts, watercress.
12

SEA

— STONE BASS —
Spider crab claws, coconut and tom yam broth.
18

— BLACKENED COD CHEEKS —
Samphire, green peas, charred quince,
curried cream sauce, rice.
16

— MONKFISH AND COCONUT CURRY —
Chilli, turmeric, ginger and mustard seed with wild rice.
17

EARTH

— WOOD ROASTED CELERIAC —
Lovage oil, crisp fried salsify, parmesan pearl barley risotto.
12

— SLOW SMOKED AUBERGINE —
Creamed artichoke, red chillies, coriander,
pistachio crumble.
12

— HOMEMADE GNOCCHI —
Roasted squash, thyme pesto and garden salad.
12

— WOOD ROASTED RHUBARB —
Charred meringue, ginger oats, ice cream.
6

— CHOCOLATE ARTICHOKE CAKE —
Coffee stout syrup.
6

— YORKSHIRE BLUE MOUSSE —
Pickled grapes in port jelly, oat and walnut granola, lovage puree.
6

— KEY LIME TART —
Charred rum soaked pineapple, cherry puree, clotted cream.
6

— STRAWBERRY AND BASIL CHEESECAKE —
With a balsamic glaze.
6