29th August dinner

STARTERS
Chilled Gazpacho Andaluz £3V
Potted North Sea brown shrimp with home-made organic brown bread, lemon and watercress £6
Caesar salad of Doddington’s cheese, Northumbrian bacon, pickled anchovies and free range egg £5.50
Wild River Tyne sea trout gravalax with pickled cucumber and sweet mustard dressing £6
Smoked eel, Northumbrian bacon, fresh horseradish and creamy mashed potato £6
Wild mushroom fritters with Guinness syrup £5 V
Home cooked Northumbrian ham, celeriac coleslaw, pease pudding and pickles £5
MAIN COURSES
English courgette, slow roast tomato and Doddington’s cheese gratin with poached local duck egg and herb and flower salad £9 V
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
Fennel stuffed with orange, chilli, pine nuts with royal kidney heritage potatoes
and summer beans £10 V
North Sea plaice, royal kidney heritage potatoes, summer beans and chive veloute £11
Stamfordham 28 day aged sirloin or fillet of beef, chunky chips, and garden leaf salad and pepper sauce £15/£18
Leg of Reg Johnston’s Goosnargh duck, creamy mash, cabbage and bacon, high house ale mustard
sauce £10
EXTRAS
Buttered Royal kidney heritage potatoes, green salad, chunky chips and garlic mayo, creamy mashed potato, Runner beans, home made organic bread and butter all £2 each
DESSERTS
Summer fruit compote, blackcurrant ice cream and meringue -£5
-Suggested accompaniment Elysium Muscat £4.50
Victoria plum crumble with vanilla custard £5
Burnt Northumbrian Cream £5- suggested accompaniment Ambre Rivsaltes Vin Doux £5.50
Steamed Damson sponge with vanilla custard £5 – a glass of Chateau Poulvere Monbazillac £5
Selection of Wheelbirks ice cream (Jersey cream, orange milk ice and dark chocolate) £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