17 August dinner

STARTERS
Watercress, pea and spinach soup £3 V
Fresh sardines with slow roast tomatoes £5
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
Baked North sea Brill for four with fine herbs and rosé wine served with royal kidney heritage potatoes and watercress £12 per person
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 saffron sauce £12
Pot roast local lamb with prunes, thyme and white wine, Boulanger potatoes and turnips £10
Local rabbit wrapped in Northumbrian bacon with creamy mash and runner beans and wild mushroom sauce £10
Sirloin of Dere Street Highland Cattle, chunky chips, garden leaf salad and pepper sauce £16
EXTRAS
Creamy mash, buttered royal kidney heritage 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 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