The meal has been designed by our chef Lewis Morrison with romance, flavour and quality in mind.
Valentine’s 2025
Served 13 – 15th February
Thursday & Friday – 5:30 til late
Saturday – 12:30 – 2:30pm & 5:30 til late
2 Courses – £39
3 Courses – £49
Tipples
Blood Orange Royale £10
Yorkshire Rhubarb & Ginger Bramble £10
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Nibbles
Caramelised Red Onion Brioche, Whipped Goats Cheese £5
Rosemary & Sea Salt Focaccia, Olive Oil, Tomato & Chilli Hummus, Olive Tapenade £7
Selection of Charcuterie, House Pickles £9
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Starters
Hand Rolled Garganelli Pasta, Black Truffle, Parmesan & Black Pepper Butter Sauce
Pressing of Corn Fed Chicken & Smoked Ham Hock, Chicken Fat Brioche, Radicchio
Muscovado & Lime Glazed Belly Pork, Roasted Scallop, Sesame & Crackling
North Sea Cod, Curry Sauce, King Prawn Scampi
Poached Loch Duart Salmon, Pickled Cucumber, Champagne & Caviar Sauce
Steamed Fillet of Plaice, Warm Tartare Sauce, Breaded Goujon
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Mains
Fillet of Beef Wellington, Truffled Potato, Creamed Savoy Cabbage, Red Wine Sauce £10
Honey Glazed Yorkshire Duck Breast, Homemade Black Pudding, White Turnip, Red Wine
Braised Lamb Shoulder, Confit Garlic Creamed Potato, Lamb Fat Carrots & Thyme
Butter Roasted Monkfish, Olive Oil Potato, Monkfish Cheek Fritter, Shellfish & Nduja Dressing
Fillet of Halibut with Lobster Ravioli, Melted Leeks, Lobster Butter Sauce £10
Comte Cheese & Truffle Pithivier, Mushroom Puree, Roasted Celeriac, Toasted Hazelnut
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Desserts
Warm Milk Chocolate Cookie Fondant, Milk Ice Cream
Vanilla Custard-Soaked Brioche, Yorkshire Rhubarb, Pistachio Ice Cream
White Chocolate & Stem Ginger Tart, Blood Orange Ice Cream
Passion Fruit Souffle, Coconut Ice Cream, Mango & Lime Sauce
Raspberry & Vanilla Cheesecake, Burst Raspberries, Toasted Almond Ice Cream
Valrhona Chocolate Fondue for 2
Raspberry Meringue, Hazelnut & Blood Orange Shortbread, Salted Caramel Doughnuts