16th August dinner

STARTERS
Watercress pea and spinach soup £3 V
House pâté with celeriac coleslaw, pickles and toast £5
Devilled Northumbrian lambs liver on toast £5
Field mushrooms with Guinness on toast £5 V or £8 as a main V
House cured wild sea trout with pickled cucumber and sweet mustard dressing £5.50
North Sea shellfish cooked in Cider with parsley and garlic £6 or £11 as a main with organic home made bread and garlic mayo
MAIN COURSES
Local marrow stuffed with Doddington’s cheese and spinach with braised white beans and smoked paprika £9V
Beer battered North Sea hake, chunky chips, mushy peas and tartare sauce £10
Whole baked North east Atlantic bream with peppers, fennel, plum tomatoes and olives with a saffron sauce £12
Pot roast local lamb with prunes, thyme and white wine, Boulanger potatoes, buttered greens£10
Rabbit and Northumbrian bacon pie with creamy mash and runner beans £9
EXTRAS
Creamy mash, buttered local new potatoes, green salad, chunky chips and garlic mayo, runner beans, home made organic bread and butter all £2 each
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Summer pudding with Northumberland cream -£4 suggested accompaniment Elysium Black Muscat £4.50
Dark Chocolate and raspberry mousse £5 – suggested accompaniment - Ambre vin doux £5
Selection of Wheelbirk’s ice cream (Jersey cream, orange milk ice and wild cherry ripple) £4
Local cheese from the board £7- suggested accompaniment -Poças Directors choice Port £2.95

Pumphrey’s teas, ‘Feathers’ blend Daterra single estate coffee and decaffeinated coffee from £1.95
Wide choice of rare malt whiskies, fine Cognac and other digestives available