September 1st dinner

STARTERS
Chilled Gazpacho Andaluz soup £3V
Ham and split pea broth £3
Half or whole dressed Seahouses crab with brown bread £6/£11
Caesar salad of Doddington’s cheese, Northumbrian bacon, pickled anchovies and free
range egg £5.50
Marinated grilled sardines with an English tomato salad £5
Corn-fed Goosnargh chicken liver parfait, piccalilli and toast £5
Marinated local beetroot, crispy aubergine and Northumberland cheese pesto £5.50 V
MAIN COURSES
Roast Hexhamshire Grouse, bread sauce, game chips, red currant jelly, game gravy and watercress £15
English courgette, slow roast tomato and Doddington’s cheese gratin with poached local duck egg and herb salad £9 V
Wild Tyne river salmon, royal kidney heritage potatoes, summer beans and parsley sauce £12
Roast Reg Johnson’s Goosnargh chicken, creamy mash, wild mushrooms and celeriac £11
Slow roast Mikley moor lamb shank with prunes and red wine, dauphionise potatoes and braised cabbage £12
Beer battered fish, chunky chips, mushy peas and tartare 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