These dishes will all run alongside our main menu from 11th-15th February:

Starters:

Marry Me Butter Beans, Cavolo Nero, Gremolata, Pangrattato & Crushed Almonds (V)
A real comfort dish to start. Slow-cooked butter beans with cavolo nero, finished with a fresh gremolata and crisp pangrattato. Crushed almonds add warmth and texture to a dish that’s simple, comforting and full of flavour.

Hand-Dived Orkney Scallop, Kaffir Beurre Blanc, Champagne, Ikura & Avruga Caviar
We have had a few scallop based specials since opening but this is one of the best. A hand-dived Orkney scallop served with a kaffir lime beurre blanc, Champagne and a touch of caviar. Finished with ikura, chervil and dill for balance and freshness.

Mains:

Askew’s Surf & Turf – 6oz Cumbrian Fillet of Beef, Red Prawns, Bisque, Rösti Potato & Maitake (GF)
A real favourite special we introduced last year. Cumbrian fillet of beef paired with red prawns and a rich bisque. Served with crisp rösti potato and maitake mushrooms for depth and savoury richness.

Vegetarian Leek Wellington, Cauliflower Purée, Chantenay Carrots, Chipotle Honey & Vegetarian Gravy (V)
Vegetarian or not, this one is special. A golden leek Wellington served with smooth cauliflower purée, sautéed Chantenay carrots glazed with chipotle honey, and a rich vegetarian gravy.

Sweet:

Trio of Desserts to Share (V)
The perfect ending for two. A selection designed for sharing, including red velvet with white chocolate and raspberry, a classic brûlée tart, and a dark chocolate and blood orange brownie.