Sunday 22nd lunch

STARTERS
North sea fish and shellfish soup with croutons and spiced mayo.
Salad of Legram’ s organic blue, local beetroot, endive and walnuts. V
Rhian’s Black pudding, free range egg and devilled gravy.
Ravensworth grange middle white pork pate with Perry and peppercorns, toast and pickles.

MAIN COURSES
Beer battered fish, chunky chips, mushy peas and tartare sauce
Braised summer beans with grilled artichokes and herb sauce V
North sea lemon sole, Jersey royals, minted English peas and broad beans
Roast rib of Longlee Charolais beef, roast potatoes, Yorkshire pudding, crushed swede and cauliflower cheese.

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
Selection of home made cakes
Pumphrey’s teas, coffee and herb infusions



1 course £11, 2 courses £14, 3 courses including tea and coffee £16