This is a sample menu as we change daily to reflect what’s available in the kitchen garden

To Begin

Beetroot & Ginger Soup £6.95*

Wyken Partridge Tagine, Apricot Cous Cous, Mint Yoghurt, Almonds £7.95**

Whipped Goats Cheese, Blood Orange, Pomegranate, Pine Nuts £6.95

Scallops, Jerusalem Artichoke, Salsa Verde, Bacon £9.95 

Duck Liver Parfait, Cranberry Relish, Hazelnut Crumb £7.95*

Wyken Muntjac Carpaccio, Endive Marmalade, Pear, Binham Blue £9.95**

Main Course

Roast Venison Loin, Roast Cauliflower, Cauliflower Puree, Capers, Raisins £20.95*

Dingley Dell Pork Loin & Belly, Charred Leek, Carrot & Anise Puree £18.95*

Wyken Pheasant Breast, Crispy Bacon, Celeriac, Brussel Sprouts £16.95**

Hake Fillet, Winter Vegetable Chowder, Chives £17.95

28 Day Dried Aged Dedham Vale Ribeye Steak, Fine Beans, Hand Cut Chips, with your choice of Peppercorn or Bearnaise Sauce £29.95 *

Flat Iron Steak (Medium Rare), Hand Cut Chips, Fine Beans, with your choice of Peppercorn or Bearnaise Sauce £18.95*

Wild Mushroom Risotto, White Truffle Oil £15.95

Side Dishes (all £3.95)

Hand Cut Chips, Wyken French Fries, New Potatoes with Gremolata, Sweet Potato Fries, Fine Beans, Star Anise Carrots or Rocket & Parmesan Salad

Desserts

Moelleux Au Chocolat, Pistachio Ice Cream £6.95

Vanilla Parfait, Poached Yorkshire Rhubarb £6.95

Iced Spiced Plum Pavlova £6.95  

Apple Tarte Fine, Cinnamon Ice Cream £6.95

Bitter Chocolate & Passion Fruit Sorbet £4.95

Wyken Salted Caramel Ice Cream or Frozen Strawberry Yoghurt £4.95

Affogato (vanilla ice cream with a shot of espresso) £4.95 or with a shot of Kahlua £8.95 

Truffles – Organic Dark Chocolate & Sea Salt With Choice Of Tea or Coffee £6.95

Cheese: Plate £9.95 / Individual piece £3.95

Black Bomber, Smoked Northumberland, Cote Hill Blue, Baron Bigod, Malt Loaf

 

Vintners Menu

Two Courses £18 / Three Courses £22

(available to tables of 6 or less)

 

To Begin

Beetroot & Ginger Soup

Smoked Chalk Stream Trout, Pomegranate, Clementine, Pine Nuts

 

Main Course

Wyken Lamb Tagine, Apricot Cous Cous, Mint Yoghurt, Toasted Almonds **

Wild Mushroom Risotto, Truffle

 

To Finish

BrulÉed Vanilla Rice Pudding, Prune & Armagnac

Affogato