April 29th Sunday Lunch

STARTERS
Parsnip and ginger soup
Field mushrooms with Guinness on toast
Chicken liver parfait with toast and pickles
Hot smoked salmon with pickled cucumber and a whisky dressing
MAIN COURSES
Lentil and chestnut cottage pie with buttered greens
Beer battered fish, chunky chips, mushy peas and tartare sauce
Cranston’s Cumberland sausage with creamy mash and ale gravy
Roast leg of Dyke Nook Lamb, with roast potatoes, Yorkshire pudding, parsnips, carrots and a red currant gravy
DESSERTS
Sticky toffee and date pudding with a butter scotch sauce
Selection of Wheelbirks ice creams (wild Cherry, Chocolate and Jersey cream,)
Rhubarb crumble with real vanilla custard
Selection of Northumberland cheeses
Pumphrey’s Teas, coffee and decaffeinated coffee

£9.95 for one course
£12.95 for two courses
£14.95 for three courses