1st August Dinner

STARTERS
Cream of cauliflower soup £3 V
Home made brawn, toast, English mustard and capers £3
Smooth local chicken liver parfait with Perry jelly, toast and piccalilli £4
Rhian’s black pudding with free range egg and a devilled gravy £5
Local wild Field mushrooms with Durham black velvet on toast £5 Vor £8 as a main
Soused North Sea mackerel with a sweet mustard dressing £5
Hunter House fresh goats cheese, cucumber, tomato, olive and oregano salad £6 V
MAIN COURSES
Local marrow stuffed with Doddington’s cheese, peppers and tomatoes with lentils £9V
Home made fishcake, chunky chips, mushy peas and tartare sauce £9
Roast haunch of Haltwhistle roe venison, Dauphinois potatoes, fresh penny bun (porcini) mushrooms with a port and red currant sauce £12
North Sea Hake, fresh prawns, Jersey royals, runner beans with sherry and garlic £11
Slow cooked Mickley Moor lamb, creamy mashed potato, summer carrots and turnips £10
DESSERTS
Burnt Northumbrian Cream £5-suggested accompaniment -a glass of Monbazillac £5
Summer pudding with Northumberland cream £4 – suggested accompaniment -a glass of Ambre vin doux naturel £5
Sticky toffee pudding with butterscotch sauce and local clotted cream £5
Selection of Wheelbirk’s ice cream (Jersey cream, chocolate and strawberry ripple) £4
Local cheese from the board £7- suggested accompaniment - a glass of Poças LBV Port £2.95
Fresh blackcurrant fool £5- suggested accompaniment a glass of Black Muscat £4.50
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