9th August dinner

STARTERS
Chilled English cucumber and garden herb soup £3 V
Salad of hunter house farm goats cheese, olives, plum tomatoes and cucumber £6
House pâté with celeriac coleslaw , pickles and toast £5
Rhian’s black pudding with free range egg and a devilled gravy £5
Local wild Field mushrooms with Durham black velvet on toast £5 V or £8 as a main
Northumberland lambs kidneys with high house ale mustard on toast £5
North sea sardines with slow roast tomatoes and salad £5
MAIN COURSE
Local marrow stuffed with Doddington’s cheese, peppers and tomatoes with lentils £9V
Beer battered North Sea hake, chunky chips, mushy peas and tartare sauce £10
Rump of Watch Curock 28 day hung beef, chunky chips, garden leaf salad and smoked paprika butter £13
Hommity pie of Doddington’s cheese, potatoes and thyme with creamed leeks and wild mushrooms £9 V
Line caught mackerel, royal kidney heritage potatoes, samphire and brown shrimps £10
Roast corn-fed Goosnargh chicken with potato pancakes, summer beans, tarragon sauce £12
EXTRAS
Creamy mash, buttered local new potatoes, green salad, chunky chips and garlic mayo, grilled corn on the cob, 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
Dark Chocolate and raspberry tart£5 – suggested accompaniment -a glass of Ambre vin doux £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 Hedley 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