30th August dinner

STARTERS
Chilled Gazpacho Andaluz soup £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
Marinated grilled sardines with a tomato salad £5
Corn-fed goosnargh chicken liver parfait, piccalilli and toast £5
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 salad £9 V
Local wood pigeon and summer pea pie with crushed red duke of York heritage potatoes £8
Beer battered fish, chunky chips, mushy peas and tartare sauce £10
North Sea plaice, royal kidney heritage potatoes, summer beans and chive veloute £11
Leg of Reg Johnston’s Goosnargh duck, creamy mash, braised cabbage, 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