29 July Sunday Lunch

STARTERS
Cream of English tomato and basil soup V
Field mushrooms with Guinness on toast V
Devilled local lambs liver and Northumbrian bacon
Traditionally garnished Scottish smoked salmon with home made brown bread

MAIN COURSES
North Sea hake with creamy mash, runner beans, clams, garlic and sherry
English courgette stuffed with Doddington’s cheese, borlotti beans and herb sauce V
Roast Mickley moor lamb, roast potatoes, Yorkshire pudding, crushed swede and summer carrots and mint sauce
Slow roast Ravensworth grange middle white pork, roast potatoes, Yorkshire pudding, crushed swede, summer carrots and apple sauce


DESSERTS
Burnt Northumbrian Cream
Selection of Wheelbirk’s ice cream (strawberry ripple, Chocolate and Jersey cream)
Local Cheeses from the board (£1.50 supplement)
Sticky toffee pudding with butterscotch sauce and local clotted cream
Pumphrey’s teas, coffee and herb infusions



1 course £10, 2 courses £13, 3 courses including tea and coffee £15