May 28th Lunch

STARTERS
Wild mushroom soup with English pea and garlic puree
Grilled fresh sardines with tomatoes on toast
English asparagus, broad beans, poached free range egg and spinach
Rhian’s black pudding with poached free range egg and devilled gravy
Traditionally garnished Scottish smoked salmon with home made brown bread
MAIN COURSES
Slow roast Cockle park pork, roast potatoes, Yorkshire pudding, parsnips and bashed swede, with apple sauce and cider gravy.
Lentil and toasted seed bake, roast potatoes Yorkshire pudding, parsnips and bashed swede, buttered carrots and red wine gravy.
Beer battered fish, chunky chips, mushy peas and tartare sauce
Haltwhistle Northumberland sausage with creamy mashed potato and real ale gravy
DESSERTS
Selection of Northumbrian cheeses, biscuits and chutney (£2.00 supplement per person)
Selection of Wheelbirk’s ice cream (strawberry ripple, Chocolate and Jersey cream)
Pear and dark chocolate tart
Burnt Northumbria cream (suggested accompaniment - a glass of Black Muscat £ 4.50)
Sticky toffee pudding (suggested accompaniment - a glass of Henriques maderia £2.95)

Pumphrey’s teas, coffee and decaffeinated coffee

One course £9.99, two courses £13.95, three courses including tea and coffee £15.95