Dinner Menu

Fizz by the Glass

Lallier Grand Cru Vintage Champagne 2008 - £14 / Henners English Sparkling NV - £10 / Prosecco - £6 / Prosecco Rosé - £6

Nibbles

Olives / Smoked Almonds / Wasabi Nuts - £3 each

Starters

Ham Hock £9

Pressing of Ham Hock, Pineapple Relish, Pease Pudding, Soft Boiled Quail’s Egg

Halibut £10

Home Cured Halibut, Granny Smith Apple, Pickled Kohlrabi, Candied Walnut, Apple Vinegar & Tarragon Dressing

Duck Foie Gras £11

Pan Roasted Duck Foie Gras, Toasted Duck Fat & Sage Brioche, Orange Curd, Winter Truffle

Salmon £9

Bleikers Smoked Salmon Mousse, Cucumber, Wasabi Mayonnaise, Lavosh Crackers

Yellison Farm Goat’s Cheese Terrine £8

Goat’s Cheese & Pink Fir Potato Terrine, Baby Beets, Soft Herb Crème Fraïche (v)

Mains

Beef £25

12 Hour Braised Beef Cheek, Smoked Pancetta, Roasted Onions, Mushrooms, Red Wine & Thyme Sauce

Duck £26

Salt Aged Cumbrian Duck, Breast, Confit Leg Faggot, Braised Red Cabbage, Dauphinoise Potato,

Creamed Parsnip, Port Sauce

Stonebass £25

Pan Roasted North Sea Stonebass, A Little Herb Crusted ‘Fish Pie’, Braised Gem Lettuce, Parsley Sauce

Pork £22

Confit Belly, Braised Cheek & Shoulder, Quince & Sage Purée, Sage & Madeira Sauce

Skrei Cod £22

Butter Poached Loin of Skrei Cod, Braised Locally Caught Squid Stew, Fennel, Seashore Vegetables

Grand Reserve Neasham Beef Chateaubriand £65

Horseradish Risotto, Wild Mushrooms, Smoked Pancetta, Freshly Saved Winter Truffle, Red Wine Sauce

(to be shared between 2 people & carved at the table)

£3.50

Chunky Chips or Skinny Fries & Truffle Mayonnaise | Honey Glazed Root Vegetables | Buttered Anya Potatoes

Seasonal Greens | Cauliflower Gratin | Side Salad with 8 Year Aged Balsamic & Lemon Oil

Vegetarian Menu Available on Request

10% optional service charge for tables of 6 or more

Allergen information available on request

CHADWICKS