Two Courses | £24 per person
Three Courses | £29 per person

Starter

Pâté En Croûte Du Jour & Pickles | n
Translating as “Pie in Crust Of the Day” Pâté En Croûte is a type of French terrine cooked in a shortcrust pastry, a classic dish that is a favourite of our kitchen. Here, ours is made with Thirkleby ducks and smoked bacon, spiced with juniper, and brandy, served with pickled spring vegetables.

Brochette Of Beetroot & Radicchio, Wild Garlic & Grilled Squash Hummus | vg, gf
Skewers of tender beetroot and radicchio lettuce, cooked over charcoal and glazed with its own juices, with wild garlic salsa verde and a grilled butternut squash hummus.

Main

Roast Thirkleby Duck, Braised Endive & Pastry Velouté | gf on request
Yorkshire free range duck, cooked on the bone, served with braised chicory leaves and a sauce made from roasted duck and hot water pastry, giving a flavour of pork pies.

Popcorn Polenta, Grilled Mushroom, Tempura Enoki & Grilled Onion | v
A nod to our cinema heritage, soft and creamy polenta made from popcorn and Yorkshire pecorino, finished with a selection of grilled mushrooms and a light tempura of enoki, finished with cep popcorn.

Steamed Coley Stuffed With Prawns, Grilled Carrots, Vadouvan Spices & Langoustine Sauce | gf
Sustainably caught coley, wrapped with a prawn stuffing and pickled carrots, carrots cooked on the barbeque and a light sauce of langoustine shells and vadouvan, a French spice mix with a light flavour of curry.

Dessert

Elderflower Custard Eclair & Yorkshire Strawberries
Choux pastry filled with a light custard of fragrant elderflowers, macerated Yorkshire strawberries & buckler sorrel, a seasonal herb with a flavour of lemon.

Spent Coffee & Chocolate Trifle, Creme Fraiche & Blueberry | n, ve, gf on request
Using spent or “waste” coffee grounds from local coffee shops, we create custards, sponges, syrups, and sorbets that come together in a take on a classic trifle. With macerated British blueberries to boot.