No 12 - Fuld menu

Bourbon, lemon and angostura bitters, this cocktail throws a punch

Our homemade lemonade spiced up with gin and lemoncello, this is so much more than thirst quenching

A perfect mix of rum, chambourd, vanilla and fresh raspberries makes this classic cocktail a firm favourite

Aperol and Elderflower liqueur topped with prosecco makes this cocktail a Summer favourite

Mixing Sipsmith Lemon Drizzle Gin with Aperol and a hint of lavender, this Negroni is a twist on the original but better!

Cucumber, lime and elderflower and sparkling water

No.12's special of rum mixed with pineapple, vanilla and honey

with Raspberry Sorbet

with Onion Marmalade Fig Chutney

with cauliflower puree, samphire and charred onions

with lemon crumpet, pickled cucumber, crème fraiche avocado

selection of duck rolls, olives, bread truffle butter, smoked fish mousse goats cheese croutes

Scallops grilled with garlic butter and breadcrumbs

with rocket parmesan shavings

with Pea Puree Tartar Sauce

Served with Yorkshire Puddings, Roast Potatoes, Cauliflower Cheese, Seasonal Vegetables Red Wine Jus

with Basmati Rice

1 of each of the above nibbles

with Pickled Cucumber

with salt baked celeriac, asparagus mushroom puree

with smoked bacon avocado

with Ponzu Emulsion

with charred cucumber, horseradish cream. Rye crouton herb salad

with Herb Dipping Sauce

From part of the cow that doesn't do much work so is tender with good marbling, don't be afraid of the strip of fat on the top. It's delicious

with chili jam, watermelon white wine cream sauce

with parsley, caper pickled shallot salad horseradish mayonnaise

with truffle mayonnaise, asparagus, rocket parmesan

with basil emulsion, marinated artichokes herb

Smoked ham hock Cumbrian black pudding croquette with homemade chili jam watercress

with Pesto

with Ponzu Emulsion

with saffron aioli herb salad

with Citrus Mayonnaise

with basil puree, charred onion petals mash

with celeriac rémoulade apple

with charred sweetcorn, avocado, tomato blue cheese dressing

with cauliflower puree, BBQ spring onions, spinach truffle sauce

with pea puree, tartar sauce hand cut chips

with Chips Peas

with spelt barley lyonnaise, wild garlic parsley oil

with warm tartare sauce, marinated courgette ribbons new potatoes

Chefs favourite, eye of fat running through the meat, which when cooked melts adds amazing flavour stunning marbling. Chef recommends medium rare

with Beetroot Puree, Salt Baked Celeriac Kale

with curry mayonnaise

with Hand Cut Chips Peppercorn Sauce

with Parmesan Rocket

with Avocado

with Tarragon Shellfish Bisque

Truffle ricotta stuffed courgette flower with mushroom puree herb salad

with Cheddar Cheese Chips

with Chilli Garlic

with Almond Milk Ice Cream

with Truffle Butter

Goats cheese with toasted pine nuts, pickled heritage beetroots raspberry vinaigrette

Served with Yorkshire Puddings, Roast Potatoes, Cauliflower Cheese, Seasonal Vegetables Red Wine Jus

Served with Yorkshire Puddings, Roast Potatoes, Cauliflower Cheese, Seasonal Vegetables Red Wine Jus

with maple cured smoked bacon, cheddar cheese, chips, tomato, chilli relish

with flat mushroom beetroot vinaigrette

This beast of meat is cut from the ribeye. It's a real show stopper! Comes on the bone which adds to the succulent flavour. This is perfect shared between 2, and if you're feeling very hungry your welcome to have it on your own if you fancy a challenge! P

The leanest and tenderest of all the steaks, fillet is very popular and is well suited to any degree of cooking

Desserts Available from The A La Carte Menu

with Hand Cut Chips, Confit Tomatoes Truffle Sauce

with Tomato Sauce or Cheese Sauce