THE MENUS

Every day is a good day

 

Breakfast is light, hearty, or kick-starting with oysters and spiced-as-you-like bloody Marys.

 

Lunch and dinner feature star ingredients in classics, interpretations, sharing dishes, and divine desserts. And kids have their own Pearly Calves menu.

 

Afternoon tea is afternoon sea – a very fresh take on this timeless treat paired with bottomless rosé.

 

And on Sundays, traditional roasts bring a beautiful close to the week.

WHILE YOU WAIT

Nocellara Del Belice DOC olives 4.5 (GF) (PB)

 

Freshly baked sourdough, Longley Farm butter 4.5 (for two) (V)

 

TACOS

Golden beetroot, orange, goats curd 3.5 (V)

Salted cod & crab taco, preserved lemon 3.5

Beef fillet, smoked watermelon, chilli, lime 4.5

STARTERS

ICE

North Sea oyster, served traditionally 4 (GF)

 

Nori seaweed cured salmon, creme fraiche 15 (GF)

 

 

 

SMALL PLATES

 

The Pearly Cow

45-day aged fillet of beef tartare, oyster cream,

beef jam, Exmoor caviar, charred sourdough 18

 

Belly pork, ham hock & black pudding terrine, apple chutney 16 (GF)

 

Poached lobster, black winter truffle, roasted cauliflower 18 (GF)

 

Baby artichokes, puffed quinoa, mixed leaves 12 (GF) (PB)

 

Scallop, crab, ginger, lemon tortellinis, white onion veloute 16

MAINS

FIRE

 

45-day salt-aged steaks

8oz Fillet 38 | 12oz Ribeye 38 |10oz Sirloin 34

Served with peppercorn sauce or Béarnaise, glazed onion, bone marrow

 

Yorkshire salt aged duck, braised red cabbage, carrot, redcurrant sauce 34 (GF)

 

Roasted corn fed chicken, parsnips, pancetta, chestnut 28 (GF)

 

Hazelnut crusted halibut, broccoli, heritage potatoes 30 (GF)

 

Wild mushroom & pumpkin Wellington, rainbow chard 26 (PB)

 

North Sea plaice, poached mussels, potato, lemon, garlic 28 (GF)

SIDES

Beef fat or non-beef fat chips, dijonnaise, chives 8 (GF)

 

Baby artichokes, puffed quinoa, mixed leaves 5 (GF) (PB)

 

Winter seasonal greens, confit shallot 5 (GF) (V)

 

Skin on fries 5 (GF) (V)

 

Heritage potatoes 6 (GF) (V)

 

Peppercorn or Béarnaise sauce 3.5 (GF)

TO SHARE

36oz salt-aged Côte de Boeuf (for two) 85

Served with peppercorn sauce & Béarnaise, glazed onion, bone marrow

 

Whole Scottish lobster £7 PER 100g

Charred lemon, aioli, lobster butter sauce (GF)

(Lobsters range from 1.2kg - 1.4kg)

 

Seafood Platter 24 PER PERSON

This is a celebration of the UK's freshest and finest fish and shellfish available (GF)

DESSERTS

Wonder-filled sweet treats, using the best seasonal and local ingredients.

70% VALRHONA CHOCOLATE TART 

Clementine, pistachio 12

 

STICKY TOFFEE PUDDING SOUFFLÉ 

Vanilla ice cream 12 (v)

 

WHITE CHOCOLATE PARFAIT

Winter fruits  10 (GF)

 

VANILLA CRÉME BRULÉE

Shortbread 10 (V)

 

ICE CREAM AND SORBETS

3 (per scoop) (V)

 

CHEESE

Our cheese are served with biscuits, truffle honey, figs & tomato chutney

 

Harrogate Blue 12

Wensleydale Kit Calvert 12

Kidderton Ash goats cheese 12

 

All of the above for the table to share 30

STARTERS

Soup of the day, toasted sourdough

 

Baby artichokes, puffed quinoa, mixed leaves (GF) (PB)

 

Nori seaweed cured salmon, creme fraiche (GF)

 

Belly pork, hamhock & black pudding terrine, apple chutney (GF)

 

Two salted cod & crab tacos, preserved lemon

MAINS

Pearly Cow roast of the day, served traditionally with Yorkshire pudding, roast parsnips, cauliflower cheese, glazed carrots and roast potatoes

Choose between 45-day salt aged beef sirloin, roast chicken or wild mushroom and pumpkin Wellington (PB)

 

North Sea plaice, poached mussels, potato, lemon, garlic (GF)

 

45-day salt-aged 8oz fillet with skin on fries, glazed onion, bone marrow, sautéed greens and peppercorn sauce + £18 supplement

SIDES

Beef fat or non-beef fat chips, dijonaise, chives 8 (GF)

 

Winter seasonal greens, confit shallot 5 (V) (GF)

 

Skin on fries 5 (V) (GF)

 

Cauliflower cheese 5 (V)

SWEET

70% Valrhona chocolate tart, clementine, pistachio

 

Sticky Toffee Pudding soufflé, vanilla ice cream (V)

 

White chocolate parfait, winter fruits (GF)

 

Créme Brûlée (V)

 

Ice cream & sorbets (V)

 

 

2 COURSES 30 | 3 COURSES 36

WE'LL START YOUR DAY WITH...

Tea or Coffee

 

Freshly squeeze Orange or Apple Juice

 

A selection of toasted farmhouse bread and freshly baked croissants and pain au chocolat

THEN TO BEGIN

Choose one from the below...

 

Natural yoghurt, fruit compote, raisin, almond granola (V)

 

Cereals (Cornflakes, Coco Pops, Weetabix, Crunchy Nut) (V)

 

Fresh fruit salad, mint and apple infusion (GF)(V)

 

Organic porridge with berry compote or honey (V)

AND FOR THE MAIN EVENT

Choose one from the below...

 

‘Our Full English’

Yorkshire bacon, Waterford Farm sausage, black pudding, slow roast tomato, field mushroom and a choice of fried, poached or scrambled egg

 

Brown butter waffles served with caramelised bananas, toffee sauce (V)

 

Eggs Benedict or Royale

 

Toasted sourdough with smoked salmon, smashed avocado, poached eggs

or

Slow roasted tomato, field mushroom, poached eggs (V)

 

Heritage tomato, red onion and red pepper Shakshuka (PB)(V)

Add a free-range egg or tofu

 

 

 

20 PER PERSON

STARTERS

Tomato and cucumber salad (PB)(GF)

 

Soup of the day with toasted sourdough (V)

 

Prawn cocktail (GF)

 

Garlic bread (V)

MAINS

Fish and chips, crushed peas

 

Sausage, mash and gravy (GF)

 

Cheese burger, skin on fries

 

Roast chicken breast, buttered carrots, new potatoes (GF) Parmesan and butter penne pasta

SWEET

Jelly and ice cream, honeycomb (GF)

 

Chocolate brownie and vanilla ice cream (V)

 

Seasonal fruit salad (GF)(PB)

 

Selection of ice creams (V)

 

 

2 COURSES 12 | 3 COURSES 16

FIRST COURSE

Prawn cocktail (GF)

 

Oysters with red wine pickled shallots (GF)

 

SECOND COURSE

Mussel marinière with toasted sourdough

 

Scottish crab & avocado on charred sourdough

 

Baked hand dived scallop with gruyere

 

Smoked salmon scones with horseradish crème fraîche

 

 

38 PER PERSON | 90 MINUTE SITTING

 

Add Bottomless Rosé for 20pp