No. 12 Restaurant - Menu completo

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

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

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

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!

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

Cucumber, lime and elderflower and sparkling water

with lemon crumpet, pickled cucumber, crème fraiche avocado

with cauliflower puree, samphire and charred onions

with Onion Marmalade Fig Chutney

with Raspberry Sorbet

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

with Basmati Rice

with saffron aioli herb salad

with basil puree, charred onion petals mash

with Citrus Mayonnaise

with Ponzu Emulsion

with Truffle Butter

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 Pickled Cucumber

1 of each of the above nibbles

with salt baked celeriac, asparagus mushroom puree

with smoked bacon avocado

with parsley, caper pickled shallot salad horseradish mayonnaise

with truffle mayonnaise, asparagus, rocket parmesan

with chili jam, watermelon white wine cream sauce

with basil emulsion, marinated artichokes herb

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

with Pesto

with rocket parmesan shavings

with Pea Puree Tartar Sauce

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

Scallops grilled with garlic butter and breadcrumbs

with Ponzu Emulsion

with Herb Dipping Sauce

with charred cucumber, horseradish cream. Rye crouton herb salad

with Chilli Garlic

with Almond Milk Ice Cream

with curry mayonnaise

Truffle ricotta stuffed courgette flower with mushroom puree herb salad

with Hand Cut Chips Peppercorn Sauce

with Parmesan Rocket

with Tarragon Shellfish Bisque

with Avocado

with charred sweetcorn, avocado, tomato blue cheese dressing

with Chips Peas

with cauliflower puree, BBQ spring onions, spinach truffle sauce

with celeriac rémoulade apple

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

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

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

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

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

with flat mushroom beetroot 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 Cheddar Cheese Chips

with pea puree, tartar sauce hand cut chips

Desserts Available from The A La Carte Menu

with Tomato Sauce or Cheese Sauce

with Hand Cut Chips, Confit Tomatoes Truffle Sauce