To start

TerrineTerrine of chicken, stuffing and ham, tea-soaked apricots, mustard, pickled shallots, endive £8.50

Soup – Celeriac soup, bbq pulled duck, celeriac remoulade toast £8

Stilton – Colton Basset stilton, pickled pear, mulled pear puree, radicchio, chicory, salted caramel nuts (v) (n) £7

Sea trout – Beetroot and horseradish cured sea trout, shellfish mayonnaise, crayfish scampi, charred lemon £9

Venison – Carpaccio, toasted almonds, fermented carrot, carrot pickle, chocolate oil (n) £10

 

To follow

Duck- Breast of duck, duck fat fondant potato, braised red cabbage, burnt apple £22

Beef – Fillet, glazed cheek, parsnip puree, roast baby parsnip, raisins £24

Cod – Roasted cod, smoked mackerel potatoes, slow-cooked duck egg, charred leek, leek  £19

Hake – Roasted hake, confit turkey wing, turkey sauce, cranberry puree, ragout of moreau sausage, confit onions and cavalo nero £19

Risotto – Shitake, enoki and field mushroom risotto, white chocolate, white truffle, crispy cheese, crispy mushroom  (v) £18

 

Dessert

Tart – Salted caramel and chocolate tart served with vanilla ice cream £7

Apple – Apple trifle, cinnamon doughnuts £7

Cheeseboard – Crackers, grapes, house chutney, truffle Sheffield honey £8

Mince pie – Marmalade ice cream £7