Lunch Menu
Served from 12:00pm - 15:00pm Monday - Saturday
Smaller Plates
Nocellara Olives (ve) | 5.5
TAC Hashbrown | 3
Burnt Onion Mayo, Parmesan (v)
Baltzersen’s Sourdough | 6
EVO Oil & Aged Balsamic (ve)
Native Oyster | 4.5
Pickled Grapefruit Gel
Sun Dried Tomato Crostini | 7.5
Smoked Anchovy
Yorkshire Rarebit Crumpet | 5
Chive (v)
TAC Korean Fried Chicken | 10
Asian Slaw, Sesame
Salt & Chilli Shallot Petals | 5
Sweet Chilli Mayo (v)
Charred Cajun Wings | 9.5
Louisiana Dip
Bigger Plates
TAC Club Sandwich | 15
Charred Chicken Breast, Smoked Bacon, Beef Tomato,Egg Mayo, Fries
6oz Short Rib Burger | 15
Swiss Cheese, B&B Pickles, Ranch, Beef Tomato
6oz Bavette | 22
Rocket & Parmesan Salad, Fries
Add Chip Shop Curry Sauce | 2
Three’s A Crowd Fish & Chips 19.5
Minted Peas, Tartare Sauce, Charred Lemon
Add Chip Shop Curry Sauce | 2
Grilled Salmon Nicoise Salad | 19
Anchovy & Dijon Dressing
Roasted Artichoke Heart | 15
Salsify, White Bean & Confit Garlic Purée, Salsa Verde (ve)
Courgette Cacio e Pepe | 16
Smoked Almond & Nettle Gremolata (ve)(n)
Sides
Braised Leeks, Caper & Chive Dressing (v) | 5.5
Honey Mustard Butter Jersey Royals (v) | 6.5
Asparagus, Spring Pea, Lemon & Feta Salad (v) | 6.5
Triple Cooked Chips (ve) | 5
Espelette, Parmesan & Truffle Fries (v) | 6.75
Desserts
Sticky Toffee Pudding | 8.5
Brandy Butterscotch, Stem Ginger Ice Cream (v)
Croissant Pannacotta | 8.5
Poached Rhubarb, Hibiscus Crisp
Brioche French Toast | 8
Stewed Raspberry, Demerara, Custard V)
A La Carte Menu
Served from 17:00pm - 21:00pm Monday - Thursday | 17:00pm - 21:30pm Friday & Saturday
Snacks
Nocellara Olives (ve) | 5.5
Native Oyster | 4.5 | 6 for 20
Pomegranate Mignonette
Salt & Chilli Shallot Petals | 5
Sweet Chilli Mayo (v)
TAC Hashbrown | 3
Burnt Onion Mayo, Parmesan (v)
Baltzersen’s Sourdough | 6
EVO Oil & Aged Balsamic (ve)
Starters
Braised Pigs Cheek | 11
Roast Salsify, Black Truffle Jus
Smoked Duck Breast | 10
Forced Rhubarb, Chicory, Black Pepper
Torched Mackerel | 11
Gooseberry, Fermented Sand Carrot, Dill Vinegar
Charred Yorkshire Asparagus | 9.5
Crispy Hens Egg, Smoked Wild Garlic Butter (v)
Spring Pea Veloute | 8
Crème Fraîche & EVO Oil, Mint (v)
Charred Leek & Chive Tartlet | 9
Romesco Sauce, Black Garlic Vinaigrette (v)(n)
Mains
Slow Cooked Lamb Shoulder | 24
Lettuce, Broad Bean & Pea Succotash, Feta, Pan jus
Creole Sea Bass | 22
Asparagus, Gnocchi, Chive Beurre Blanc
Roasted Guinea Fowl | 23
Smoked Bacon, Braised Gem, Spring Pea
Add Chip Shop Curry Sauce | 2
Three’s A Crowd Fish & Chips 19.5
Minted Peas, Tartare Sauce, Charred Lemon
Add Chip Shop Curry Sauce | 2
Jerusalem Artichoke Truffle Ravioli | 16.5
Homemade Lemon Ricotta, Chilli & Lemon Pangrattato (v)
Courgette Cacio e Pepe | 17
Smoked Almond & Nettle Gremolata (ve)(n)
Sides
Braised Leeks, Caper & Chive Dressing (v) | 5.5
Honey Mustard Butter Jersey Royals (v) | 6.5
Asparagus, Spring Pea, Lemon & Feta Salad (v) | 6.5
Triple Cooked Chips (ve) | 5
Espelette, Parmesan & Truffle Fries (v) | 6.75
Desserts
Sticky Toffee Pudding | 8.5
Brandy Butterscotch, Stem Ginger Ice Cream (v)
Croissant Pannacotta | 8.5
Poached Rhubarb, Hibiscus Crisp
Grilled Peach & Almond Tart | 9
Thyme Caramel, Buttered Toast Ice Cream (v)(n)
Brioche French Toast | 8
Stewed Raspberry, Demerara Custard (v)
Butterscotch ‘Angel Delight’ | 7.5
Homemade Crunchie (v)
Nibbles Menu
Nocellara Olives (ve) | 5.5
TAC Hashbrown | 3
Burnt Onion Mayo, Parmesan (v)
Baltzersen’s Sourdough | 6
EVO Oil & Aged Balsamic (ve)
Native Oyster | 4.5 | 6 for 20
Pickled Grapefruit Gel
Sun Dried Tomato Crostini | 7.5
Smoked Anchovy
Yorkshire Rarebit Crumpet | 5
Chive (v)
TAC Korean Fried Chicken | 10
Asian Slaw, Sesame
Salt & Chilli Shallot Petals | 5
Sweet Chilli Mayo (v)
Charred Cajun Wings | 9.5
Louisiana Dip
Vegan Menu
Starters
Baltzersen’s Sourdough | 6
EVO Oil & Aged Balsamic
Mains
Courgette Cacio e Pepe | 17
Smoked Almond & Nettle Gremolata (n)
Roasted Artichoke Heart | 15
Salsify, White Bean & Confit Garlic Purée, Salsa Verde
Desserts
Selection of Vegan Ice Creams | 6
Sunday Sample Menu
Please note this is a sample menu only, our Sunday Menu changes on a weekly basis.
Starters
Native Oyster, Pickled Grapefruit Gel | 4.5
TAC Korean Fried Chicken | 9.5
Asian Slaw, Sesame
Spring Pea Veloute | 8
Crème Fraîche & EVO Oil, Mint (v)
Roasts
Braised Yorkshire Moors Lamb Shoulder l 25
Roast Beef Rump Cap I 24
Roasted Porchetta, Home Made Black Pudding I 20
All served with:
Dripping Roast Potatoes, Stewed Spring Peas & Smoked Bacon, Honey & Treacle Glazed Carrots, Maple-Mustard Carrot & Swede, Seasonal Greens, Red Wine Gravy & Bottomless Yorkshire Puddings
Honey Glazed Heritage Carrot, Vegetarian Gravy
Mushroom & Pearl Barley Terrine (v) | 18
Served With a Yorkshire Pudding, Garlic & Rosemary Roast Potatoes, Stewed Spring Peas,
Honey Glazed Heritage Carrot, Vegetarian Gravy
Mains
Threes A Crowd Fish & Chips | 19.5
Minted Peas, Tartare Sauce, Charred Lemon
6oz Short Rib Burger | 15
Swiss Cheese, B&B Pickles, Ranch, Beef Tomato
Sides
Honey Mustard Butter Jersey Royals (v) | 6.5
Asparagus, Spring Pea, Lemon & Feta Salad (v) | 6.5
Triple Cooked Chips (ve) | 5
Espelette, Parmesan & Truffle Fries (v) | 6.75
Cauliflower Cheese | 6.5
Desserts
Sticky Toffee Pudding | 8
Brandy Butterscotch, Stem Ginger Ice Cream
Lemon Pannacotta | 7.5
Blueberry Compote, Vanilla Honeycomb
Harrogate Blue | 10
Orange Flapjack, Onion & Port Chutney
We also serve a children’s menu daily. Please ask one of our team for more information.