19th August sunday lunch

STARTERS
Rabbit and Ravensworth grange middle white pork with celeriac coleslaw and toast
Field mushrooms cooked in Guinness on toast V
Home cured wild sea trout pickled cucumber and sweet mustard sauce
North Sea mussels and prawns cooked in Perry with garlic and parsley

MAIN COURSES
Roast rib of Lowell Limousin beef, roast potatoes, Yorkshire pudding, cauliflower cheese, carrots and port gravy.
Local marrow stuffed with peppers, tomatoes and Northumberland cheese, braised white beans and smoked paprika V
Crispy leg of Goosnargh duck, hot pot potatoes, summer beans and wild mushroom sauce
Whole baked gilt head bream, fennel, peppers olives and plum tomatoes
DESSERTS
Burnt Northumbrian Cream
Selection of Wheelbirks’ ice cream (orange milk ice , wild cherry and Jersey cream)
Local Cheeses from the board (£1.50 supplement)
Summer fruit cobbler with vanilla custard
Pumphrey’s teas, coffee and herb infusions


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