Sunday 29th June Lunch
Starters
New season’s English asparagus, wild pixie stool mushrooms, cider and cream V
Corn fed Goosnargh chicken liver parfait, toast, pickles and celeriac coleslaw
Rhian’s homemade black pudding, poached free range egg and devilled gravy
Potted Amble crab with toast, lemon and watercress
MAIN COURSES
Roast rib of Brokenhaugh Haydon Bridge 28 day aged beef, roast potatoes Yorkshire pudding,
parsnips, cauliflower cheese and a Madeira gravy
Slow roast Bradley cottages Tamworth pork, roast potatoes, buttered carrots, spinach and
braised peas, real ale gravy, apple and sage compote
Beer battered North Sea hake, chunky chips, mushy peas and tartar sauce
Field mushroom, spinach and Doddington’s cheese pie, roast potatoes, bashed swede,
mushroom gravy V
DESSERTS
Burnt Northumbrian Cream – suggested accompaniment black Muscat £4.50
Bramley apple crumble, vanilla custard –
suggested accompaniment a glass of Monbaziliac £3.50
Summer fruit compote, meringue and local cream - a glass of late harvest Chenin blanc £4
Goosberry fool - suggested accompaniment glass of Black Muscat £4.50
Selection of local cheeses from the board (£2 supplement) - suggested accompaniment a
glass C and B port (Ruby or Tawny) £3
Teas, Pumphrey’s coffee and decaffeinated coffee
£11 for one course £14 for two courses
£16 for three courses (including tea and coffee)
Tel: 01661 843 607 www.theFeathers.net
Sunday, 29 June 2008
Saturday, 28 June 2008
Saturday 28th June Dinner
Saturday
June 28th
Dinner
Starters
English asparagus with fresh pixie stool mushrooms, cider and cream £6 V
Pea, lettuce and mint soup £4 V
Potted North Sea brown shrimps, toast, watercress and lemon £6
House made spring lamb merguez sausages, lamb pastilla parcel and harrissa £5.50
Fish hors d’oeuvres (wild salmon tartar, poached sea trout, queen scallops in garlic butter) £6
Corn-fed Goosnargh chicken liver parfait, celeriac coleslaw, toast and pickles £5.50
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
Wild salmon caught in the south Tyne, heritage new potatoes, English asparagus,
samphire and baby broad beans £15
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £10
Crispy Leg of Goosnargh corn fed duck, dauphinoise, cabbage and bacon, fresh morel mushrooms £11
Local mackerel with heritage new potatoes, buttered spinach and gooseberry sauce £10
Local rabbit braised in cider with new carrots, turnips, baby kale leaves and creamy Yukon gold mashed potatoes £10
Celeriac, Doddington’s cheese and mushroom pie with creamy Yukon gold mashed heritage potatoes and buttered greens £9 V
Rump of 28 day aged Brokenhaugh Haydon bridge beef, chunky chips, béarnaise £13(salad optional)
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and aioli, minted peas, spring greens, all £2.50. English asparagus £3
DESSERTS
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Wheelbirks Jersey ice creams, Jersey cream, wild cherry, dark Chocolate £4
Summer fruit compote, Meringue and local cream £5- a glass of dessert Chenin blanc £4
Peach melba and hazelnut tart, local cream £5 - a glass of Pedro Ximenez £4.50
Gooseberry and Elderflower fool, Northumbrian spice biscuit £5 – a glass of Monbazilliac £3.50
Hot chocolate fondant, pistachio sauce and English raspberries £5 – a glass of sparking pink fizz £6.90
Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
Tel: 01661 843 607 www.theFeathers.net
June 28th
Dinner
Starters
English asparagus with fresh pixie stool mushrooms, cider and cream £6 V
Pea, lettuce and mint soup £4 V
Potted North Sea brown shrimps, toast, watercress and lemon £6
House made spring lamb merguez sausages, lamb pastilla parcel and harrissa £5.50
Fish hors d’oeuvres (wild salmon tartar, poached sea trout, queen scallops in garlic butter) £6
Corn-fed Goosnargh chicken liver parfait, celeriac coleslaw, toast and pickles £5.50
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
Wild salmon caught in the south Tyne, heritage new potatoes, English asparagus,
samphire and baby broad beans £15
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £10
Crispy Leg of Goosnargh corn fed duck, dauphinoise, cabbage and bacon, fresh morel mushrooms £11
Local mackerel with heritage new potatoes, buttered spinach and gooseberry sauce £10
Local rabbit braised in cider with new carrots, turnips, baby kale leaves and creamy Yukon gold mashed potatoes £10
Celeriac, Doddington’s cheese and mushroom pie with creamy Yukon gold mashed heritage potatoes and buttered greens £9 V
Rump of 28 day aged Brokenhaugh Haydon bridge beef, chunky chips, béarnaise £13(salad optional)
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and aioli, minted peas, spring greens, all £2.50. English asparagus £3
DESSERTS
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Wheelbirks Jersey ice creams, Jersey cream, wild cherry, dark Chocolate £4
Summer fruit compote, Meringue and local cream £5- a glass of dessert Chenin blanc £4
Peach melba and hazelnut tart, local cream £5 - a glass of Pedro Ximenez £4.50
Gooseberry and Elderflower fool, Northumbrian spice biscuit £5 – a glass of Monbazilliac £3.50
Hot chocolate fondant, pistachio sauce and English raspberries £5 – a glass of sparking pink fizz £6.90
Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
Tel: 01661 843 607 www.theFeathers.net
Saturday 28th June Lunch
Saturday
28th June
Lunch
Northumbria dining pub of the year 2008Starters and light lunches
English asparagus with pixie stool mushrooms, cider and cream £6
Traditionally garnished Scottish smoked salmon £5.50
Potted North Sea brown shrimps, toast, watercress and lemon £6
Amble fresh crab soup £5
Homemade charcuterie board, celeriac coleslaw and pickles £6
Seahouses oak smoked kippers, organic brown bread and butter £5
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
Pea, lettuce and mint soup £4 V
MAIN COURSES
Whittonstall rare breed pork sausages, creamy Yukon gold mashed heritage potatoes, real ale gravy £8
Celeriac and Doddington’s cheese pie, creamy Yukon gold mashed heritage potatoes and buttered greens £9V
Queenie scallops in a garlic and Pernod butter chunky chips and salad £11
Dere Street highland cattle steak sandwich with fresh horseradish, chunky chips and salad £8
Goosnargh corn fed chicken pieces in red wine, creamy Yukon gold mashed potato and new carrots £9
Home cooked Northumbrian ham, fried duck egg, buttered spinach, chunky chips and chutney £9
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Crispy Mackerel fillets, chunky chips, mushy peas and tartar sauce £9
Wild Sea Trout, asparagus, heritage new potatoes, samphire and white wine sauce £14
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, minted peas, spring greens all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Nectarine and almond tart, local cream £5
Burnt Northumbrian cream £5
Gooseberry and elderflower fool, Northumbrian spice biscuit £5
Tel: 01661 843 607 www.theFeathers.net
28th June
Lunch
Northumbria dining pub of the year 2008Starters and light lunches
English asparagus with pixie stool mushrooms, cider and cream £6
Traditionally garnished Scottish smoked salmon £5.50
Potted North Sea brown shrimps, toast, watercress and lemon £6
Amble fresh crab soup £5
Homemade charcuterie board, celeriac coleslaw and pickles £6
Seahouses oak smoked kippers, organic brown bread and butter £5
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
Pea, lettuce and mint soup £4 V
MAIN COURSES
Whittonstall rare breed pork sausages, creamy Yukon gold mashed heritage potatoes, real ale gravy £8
Celeriac and Doddington’s cheese pie, creamy Yukon gold mashed heritage potatoes and buttered greens £9V
Queenie scallops in a garlic and Pernod butter chunky chips and salad £11
Dere Street highland cattle steak sandwich with fresh horseradish, chunky chips and salad £8
Goosnargh corn fed chicken pieces in red wine, creamy Yukon gold mashed potato and new carrots £9
Home cooked Northumbrian ham, fried duck egg, buttered spinach, chunky chips and chutney £9
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Crispy Mackerel fillets, chunky chips, mushy peas and tartar sauce £9
Wild Sea Trout, asparagus, heritage new potatoes, samphire and white wine sauce £14
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, minted peas, spring greens all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Nectarine and almond tart, local cream £5
Burnt Northumbrian cream £5
Gooseberry and elderflower fool, Northumbrian spice biscuit £5
Tel: 01661 843 607 www.theFeathers.net
Friday, 27 June 2008
Friday 27th June Dinner
Northumbria dining pub of the year 2008
Friday
June 27th
Dinner
Starters
English asparagus with fresh pixie stool mushrooms, cider and cream £6V
Pea, lettuce and mint soup £4 V
Fresh Amble crab soup £5
Devilled local lambs kidneys on toast £5
Grilled Sea houses oak smoked kipper, homemade brown bread and butter £5
Tartar of wild river Tyne salmon, potato pancakes and pickled cucumber £6
Homemade charcuterie board, toast, celeriac coleslaw and pickles £6
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
Wild Sea trout, heritage new potatoes, English asparagus, samphire, white wine sauce £14
Beer battered North Sea haddock, chunky chips, mushy peas and tartar sauce £10
Local rabbit braised in cider with new carrots, turnips, baby kale leaves and creamy Yukon gold mashed potatoes £10
Celeriac, Doddington’s cheese and mushroom pie with creamy Yukon gold mashed heritage potatoes and buttered greens £9 V
Rump of 28 day aged Brokenhaugh Haydon bridge beef, chunky chips, béarnaise £13(salad optional)
Leg of Goosnargh corn fed duck, potato pancakes, cabbage and bacon, fresh morel mushrooms £11
Local mackerel with heritage new potatoes, buttered spinach and gooseberry sauce £10
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and aioli, minted peas and broad beans, all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Jersey cream, Dark Chocolate £4
Summer fruit compote, Meringue and local cream £5- a glass of dessert Chenin blanc £4
Nectarine and almond tart, local cream £5
Gooseberry and Elderflower fool, Northumbrian spice biscuit £5
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Champagne jelly, English raspberries and Madelines £5 – a glass of sparking pink fizz £6.90
Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
Tel: 01661 843 607 www.theFeathers.net
Friday
June 27th
Dinner
Starters
English asparagus with fresh pixie stool mushrooms, cider and cream £6V
Pea, lettuce and mint soup £4 V
Fresh Amble crab soup £5
Devilled local lambs kidneys on toast £5
Grilled Sea houses oak smoked kipper, homemade brown bread and butter £5
Tartar of wild river Tyne salmon, potato pancakes and pickled cucumber £6
Homemade charcuterie board, toast, celeriac coleslaw and pickles £6
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
Wild Sea trout, heritage new potatoes, English asparagus, samphire, white wine sauce £14
Beer battered North Sea haddock, chunky chips, mushy peas and tartar sauce £10
Local rabbit braised in cider with new carrots, turnips, baby kale leaves and creamy Yukon gold mashed potatoes £10
Celeriac, Doddington’s cheese and mushroom pie with creamy Yukon gold mashed heritage potatoes and buttered greens £9 V
Rump of 28 day aged Brokenhaugh Haydon bridge beef, chunky chips, béarnaise £13(salad optional)
Leg of Goosnargh corn fed duck, potato pancakes, cabbage and bacon, fresh morel mushrooms £11
Local mackerel with heritage new potatoes, buttered spinach and gooseberry sauce £10
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and aioli, minted peas and broad beans, all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Jersey cream, Dark Chocolate £4
Summer fruit compote, Meringue and local cream £5- a glass of dessert Chenin blanc £4
Nectarine and almond tart, local cream £5
Gooseberry and Elderflower fool, Northumbrian spice biscuit £5
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Champagne jelly, English raspberries and Madelines £5 – a glass of sparking pink fizz £6.90
Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
Tel: 01661 843 607 www.theFeathers.net
Thursday, 26 June 2008
Thursday 26th June Dinner
Northumbria dining pub of the year 2008
Thursday
June 26th
Dinner
Starters
English asparagus with fresh pixie stool mushrooms, cider and cream £6V
Pea, lettuce and mint soup £4 V
Fresh Amble crab soup £5
Devilled local lambs kidneys on toast £5
Grilled Sea houses oak smoked kipper, homemade brown bread and butter £5
Homemade charcuterie board, toast, celeriac coleslaw and pickles £6
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
Wild Sea trout, heritage new potatoes, English asparagus, samphire white wine sauce £14
Beer battered North Sea haddock, chunky chips, mushy peas and tartar sauce £10
Slow cooked Dere street highland cattle beef, dauphinoise potatoes, minted peas and beans,
red wine sauce £11
Grilled loin fillet of Bradley Cottages Tamworth pork in paprika, new carrots and turnips, creamy Yukon gold mashed heritage potatoes £11
Celeriac, Doddington’s cheese and mushroom pie with creamy Yukon gold mashed heritage potatoes and buttered greens £9 V
Leg of Goosnargh corn fed duck, potato pancakes, cabbage and bacon, fresh morel mushrooms £11
Local mackerel with heritage new potatoes, buttered spinach and gooseberry sauce £10
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and aioli, minted peas and broad beans, all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Jersey cream, Dark Chocolate £4
Summer fruit compote, Meringue and local cream £5- a glass of dessert Chenin blanc £4
Nectarine and almond tart, local cream £5
Gooseberry and Elderflower fool, Northumbrian spice biscuit £5
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Champagne jelly, English raspberries and Madelines £5 – a glass of sparking pink fizz £6.90
Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
Tel: 01661 843 607 www.theFeathers.net
Thursday
June 26th
Dinner
Starters
English asparagus with fresh pixie stool mushrooms, cider and cream £6V
Pea, lettuce and mint soup £4 V
Fresh Amble crab soup £5
Devilled local lambs kidneys on toast £5
Grilled Sea houses oak smoked kipper, homemade brown bread and butter £5
Homemade charcuterie board, toast, celeriac coleslaw and pickles £6
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
Wild Sea trout, heritage new potatoes, English asparagus, samphire white wine sauce £14
Beer battered North Sea haddock, chunky chips, mushy peas and tartar sauce £10
Slow cooked Dere street highland cattle beef, dauphinoise potatoes, minted peas and beans,
red wine sauce £11
Grilled loin fillet of Bradley Cottages Tamworth pork in paprika, new carrots and turnips, creamy Yukon gold mashed heritage potatoes £11
Celeriac, Doddington’s cheese and mushroom pie with creamy Yukon gold mashed heritage potatoes and buttered greens £9 V
Leg of Goosnargh corn fed duck, potato pancakes, cabbage and bacon, fresh morel mushrooms £11
Local mackerel with heritage new potatoes, buttered spinach and gooseberry sauce £10
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and aioli, minted peas and broad beans, all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Jersey cream, Dark Chocolate £4
Summer fruit compote, Meringue and local cream £5- a glass of dessert Chenin blanc £4
Nectarine and almond tart, local cream £5
Gooseberry and Elderflower fool, Northumbrian spice biscuit £5
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Champagne jelly, English raspberries and Madelines £5 – a glass of sparking pink fizz £6.90
Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
Tel: 01661 843 607 www.theFeathers.net
Wednesday, 25 June 2008
Wednesday 25th June Lunch
Wednesday
25th June
Lunch
Northumbria dining pub of the year 2008Starters and light lunches
English asparagus on toast with creamed wild mushrooms in Workie Ticket real ale £5 V
Traditionally garnished Scottish smoked salmon £5.50
Amble fresh crab soup £5
Homemade charcuterie board, celeriac coleslaw and pickles £6
Seahouses oak smoked kippers, organic brown bread and butter £5
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
Pea, lettuce and mint soup £4 V
MAIN COURSES
Whittonstall rare breed pork sausages, Yukon gold mashed heritage potatoes, real ale gravy £8
Laura Thearle’s fresh goats cheese, spinach and dill tart, heritage new potatoes and
buttered greens £9V
Lintz hall farm Dorset horn spring lamb shepherd pie with creamy Yukon
gold mashed potato and Doddington’s cheese £8
Dere Street highland cattle steak sandwich with fresh horseradish, chunky chips and salad £8
Queenie scallops in a garlic and Pernod butter, chunky chips and garden leaf salad £12
Lintz hall farm Dorset horn spring lamb cutlets and homemade spicy lamb sausages, braised lentils and harrissa £8
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £9
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, minted peas and broad beans all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Nectarine and almond tart, local cream £5
English strawberries and local cream £5
Burnt Northumbrian cream £5
Gooseberry and elderflower fool, Northumbrian spice biscuit £5
Tel: 01661 843 607 www.theFeathers.net
25th June
Lunch
Northumbria dining pub of the year 2008Starters and light lunches
English asparagus on toast with creamed wild mushrooms in Workie Ticket real ale £5 V
Traditionally garnished Scottish smoked salmon £5.50
Amble fresh crab soup £5
Homemade charcuterie board, celeriac coleslaw and pickles £6
Seahouses oak smoked kippers, organic brown bread and butter £5
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
Pea, lettuce and mint soup £4 V
MAIN COURSES
Whittonstall rare breed pork sausages, Yukon gold mashed heritage potatoes, real ale gravy £8
Laura Thearle’s fresh goats cheese, spinach and dill tart, heritage new potatoes and
buttered greens £9V
Lintz hall farm Dorset horn spring lamb shepherd pie with creamy Yukon
gold mashed potato and Doddington’s cheese £8
Dere Street highland cattle steak sandwich with fresh horseradish, chunky chips and salad £8
Queenie scallops in a garlic and Pernod butter, chunky chips and garden leaf salad £12
Lintz hall farm Dorset horn spring lamb cutlets and homemade spicy lamb sausages, braised lentils and harrissa £8
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £9
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, minted peas and broad beans all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Nectarine and almond tart, local cream £5
English strawberries and local cream £5
Burnt Northumbrian cream £5
Gooseberry and elderflower fool, Northumbrian spice biscuit £5
Tel: 01661 843 607 www.theFeathers.net
Tuesday, 24 June 2008
Tuesday 24th June 2008 Lunch
Tuesday
24th June
Lunch
Northumbria dining pub of the year 2008Starters and light lunches
English asparagus on toast with creamed wild mushrooms in Workie Ticket real ale £5 V
Traditionally garnished Scottish smoked salmon £5.50
Homemade charcuterie board, celeriac coleslaw and pickles £6
Seahouses oak smoked kippers, organic brown bread and butter £5
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
Pea, lettuce and mint soup £4 V
MAIN COURSES
Whittonstall rare breed pork sausages, Yukon gold mashed heritage potatoes, real ale gravy £8
Laura Thearle’s fresh goats cheese, spinach and dill tart, creamy Yukon gold mash and buttered greens £9V
Lintz hall farm Dorset horn spring lamb shepherd pie with creamy Yukon
gold mashed potato and Doddington’s cheese £8
Dere Street highland cattle steak sandwich with fresh horseradish, chunky chips and salad £8
Queenie scallops in a garlic and Pernod butter, chunky chips and garden leaf salad £12
Lintz hall farm Dorset horn spring lamb cutlets and homemade spicy lamb sausages, braised lentils and harrissa £8
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £9
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, minted peas and broad beans all £2.50. English asparagus £3
DESSERTS
Rhubarb and bramley apple crumble, vanilla custard £5
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
English strawberries and local cream £5
Burnt Northumbrian cream £5
Gooseberry and elderflower fool, Northumbrian spice biscuit £5
Tel: 01661 843 607 www.theFeathers.net
24th June
Lunch
Northumbria dining pub of the year 2008Starters and light lunches
English asparagus on toast with creamed wild mushrooms in Workie Ticket real ale £5 V
Traditionally garnished Scottish smoked salmon £5.50
Homemade charcuterie board, celeriac coleslaw and pickles £6
Seahouses oak smoked kippers, organic brown bread and butter £5
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
Pea, lettuce and mint soup £4 V
MAIN COURSES
Whittonstall rare breed pork sausages, Yukon gold mashed heritage potatoes, real ale gravy £8
Laura Thearle’s fresh goats cheese, spinach and dill tart, creamy Yukon gold mash and buttered greens £9V
Lintz hall farm Dorset horn spring lamb shepherd pie with creamy Yukon
gold mashed potato and Doddington’s cheese £8
Dere Street highland cattle steak sandwich with fresh horseradish, chunky chips and salad £8
Queenie scallops in a garlic and Pernod butter, chunky chips and garden leaf salad £12
Lintz hall farm Dorset horn spring lamb cutlets and homemade spicy lamb sausages, braised lentils and harrissa £8
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £9
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, minted peas and broad beans all £2.50. English asparagus £3
DESSERTS
Rhubarb and bramley apple crumble, vanilla custard £5
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
English strawberries and local cream £5
Burnt Northumbrian cream £5
Gooseberry and elderflower fool, Northumbrian spice biscuit £5
Tel: 01661 843 607 www.theFeathers.net
Sunday, 22 June 2008
Sunday lunch 22nd June 2008
Sunday 22nd June Lunch
Starters
New season’s English asparagus, creamed wild mushrooms in Workie ticket and a
poached free range egg V
Corn fed Goosnargh chicken liver parfait, toast, pickles and celeriac coleslaw
Pea lettuce and mint soup V
North shields brown crab meat on toast with watercress and lemon
MAIN COURSES
Roast rib of Ted Castle Haydon Bridge 28 day aged beef, roast potatoes Yorkshire pudding, parsnips, cauliflower cheese and a Madeira gravy
Roast leg of Lintz Hall farm Horn Dorset rare breed lamb, roast potatoes, buttered carrots, spinach and broad beans, port and redcurrant jelly gravy, fresh mint sauce.
Beer battered North Sea fish , chunky chips, mushy peas and tartar sauce
Laura Thearle’s soft goats cheese, spinach and dill tart, epicure heritage potatoes and roast courgettes
DESSERTS
Apple and cinnamon crumble, vanilla custard - suggested accompaniment a glass of Monbaziliac £3.50
Summer fruit compote, meringue and local cream £5- a glass of late harvest Chenin blanc £4
Goosberry fool, Northumbrian spice biscuit- suggested accompaniment glass of Black Muscat £4.50
Nectarine and almond tart, local cream - suggested accompaniment, Pedro Ximenez £4.50
Selection of local cheeses from the board (£2 supplement)- suggested accompaniment a glass C and B port (Ruby or Tawny) £3
Teas, Pumphrey’s coffee and decaffeinated coffee
£11 for one course £14 for two courses
£16 for three courses (including tea and coffee)
Tel: 01661 843 607 www.theFeathers.net
Starters
New season’s English asparagus, creamed wild mushrooms in Workie ticket and a
poached free range egg V
Corn fed Goosnargh chicken liver parfait, toast, pickles and celeriac coleslaw
Pea lettuce and mint soup V
North shields brown crab meat on toast with watercress and lemon
MAIN COURSES
Roast rib of Ted Castle Haydon Bridge 28 day aged beef, roast potatoes Yorkshire pudding, parsnips, cauliflower cheese and a Madeira gravy
Roast leg of Lintz Hall farm Horn Dorset rare breed lamb, roast potatoes, buttered carrots, spinach and broad beans, port and redcurrant jelly gravy, fresh mint sauce.
Beer battered North Sea fish , chunky chips, mushy peas and tartar sauce
Laura Thearle’s soft goats cheese, spinach and dill tart, epicure heritage potatoes and roast courgettes
DESSERTS
Apple and cinnamon crumble, vanilla custard - suggested accompaniment a glass of Monbaziliac £3.50
Summer fruit compote, meringue and local cream £5- a glass of late harvest Chenin blanc £4
Goosberry fool, Northumbrian spice biscuit- suggested accompaniment glass of Black Muscat £4.50
Nectarine and almond tart, local cream - suggested accompaniment, Pedro Ximenez £4.50
Selection of local cheeses from the board (£2 supplement)- suggested accompaniment a glass C and B port (Ruby or Tawny) £3
Teas, Pumphrey’s coffee and decaffeinated coffee
£11 for one course £14 for two courses
£16 for three courses (including tea and coffee)
Tel: 01661 843 607 www.theFeathers.net
Saturday, 21 June 2008
Dinner Saturday 21st June
Midsummer’s Day June 21th
DinnerStarters
English asparagus with creamed wild mushrooms in Workie Ticket real ale and toast £5 V
Pea, lettuce and mint soup £4 V
Native lobster and crab bisque £5
Lambs sweetbreads with broad beans in a morel mushroom sauce £6
Grilled Sea houses oak smoked kipper, homemade brown bread and butter £5
Homemade charcuterie board, celeriac coleslaw and pickles £6
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
Wild river Tyne sea trout, heritage new potatoes, English asparagus, samphire white wine sauce £14
Beer battered North Sea haddock, chunky chips, mushy peas and tartar sauce £10
Lintz hall farm spring lamb, grilled loin chop, slow cooked shoulder parcel and spicy sausage, lentils,
harrissa, new carrots, peas and broad beans £12
Crispy Ravensworth grange middle white pork belly and cured loin, creamy Yukon gold mashed potatoes and buttered spinach £12
Mixed grill of North Sea shellfish, ½ a native lobster, razor clams and langoustines in a
garlic/Pernod butter with chunky chips, aioli and salad £19
Laura Thearle’s soft goats cheese, spinach and dill tart, heritage new potatoes, garden leaf salad £9V
Rump of 28 day aged Tedcastle beef, chunky chips and béarnaise £13 (salad optional)
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and aioli, minted peas and broad beans, roast courgettes all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Summer fruit compote, Meringue and local cream £5- a glass of dessert Chenin blanc £4
Nectarine and almond tart, local cream £5 - a glass of Pedro Ximenez £4
Gooseberry and Elderflower fool, Northumbrian spice biscuit £5
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Apple and gooseberry crumble, vanilla custard £5 – a glass of Monbazilliac £3.50
Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
Tel: 01661 843 607 www.theFeathers.net
DinnerStarters
English asparagus with creamed wild mushrooms in Workie Ticket real ale and toast £5 V
Pea, lettuce and mint soup £4 V
Native lobster and crab bisque £5
Lambs sweetbreads with broad beans in a morel mushroom sauce £6
Grilled Sea houses oak smoked kipper, homemade brown bread and butter £5
Homemade charcuterie board, celeriac coleslaw and pickles £6
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
Wild river Tyne sea trout, heritage new potatoes, English asparagus, samphire white wine sauce £14
Beer battered North Sea haddock, chunky chips, mushy peas and tartar sauce £10
Lintz hall farm spring lamb, grilled loin chop, slow cooked shoulder parcel and spicy sausage, lentils,
harrissa, new carrots, peas and broad beans £12
Crispy Ravensworth grange middle white pork belly and cured loin, creamy Yukon gold mashed potatoes and buttered spinach £12
Mixed grill of North Sea shellfish, ½ a native lobster, razor clams and langoustines in a
garlic/Pernod butter with chunky chips, aioli and salad £19
Laura Thearle’s soft goats cheese, spinach and dill tart, heritage new potatoes, garden leaf salad £9V
Rump of 28 day aged Tedcastle beef, chunky chips and béarnaise £13 (salad optional)
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and aioli, minted peas and broad beans, roast courgettes all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Summer fruit compote, Meringue and local cream £5- a glass of dessert Chenin blanc £4
Nectarine and almond tart, local cream £5 - a glass of Pedro Ximenez £4
Gooseberry and Elderflower fool, Northumbrian spice biscuit £5
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Apple and gooseberry crumble, vanilla custard £5 – a glass of Monbazilliac £3.50
Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
Tel: 01661 843 607 www.theFeathers.net
21st June Lunch
21st June
Midsummer’s Day
Lunch
Northumbria dining pub of the year 2008
Starters and light lunches
English asparagus on toast with creamed wild mushrooms in Workie Ticket real ale £5 V
Native lobster and crab bisque £6 V
Traditionally garnished Scottish smoked salmon £5.50
Brown crabmeat on toast £6
Homemade charcuterie board, celeriac coleslaw and pickles £6
Seahouse’s oak smoked kippers, organic brown bread and butter £5
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
Pea, lettuce and mint soup £4 V
Devilled local lambs kidneys on toast £5
MAIN COURSES
Whittonstall rare breed pork sausages, Yukon gold mashed heritage potatoes, real ale gravy £8
Laura Thearle’s fresh goats cheese, spinach and dill tart, heritage new potatoes,
garden leaf salad £9V
Lintz hall farm Dorset horn spring lamb shepherd pie with creamy Yukon
gold mashed potato and Doddington’s cheese £8
Dere Street highland cattle steak sandwich with fresh horseradish, chunky chips and salad £8
Queenie scallops in a garlic and Pernod butter, chunky chips and garden leaf salad £12
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £9
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, minted peas and broad beans all £2.50. English asparagus £3
DESSERTS
Rhubarb and bramley apple crumble, vanilla custard £5
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
English strawberries, meringue and local cream £5
Burnt Northumbrian cream £5
Gooseberry and elderflower fool, Northumbrian spice biscuit £5
Tel: 01661 843 607 www.theFeathers.net
Midsummer’s Day
Lunch
Northumbria dining pub of the year 2008
Starters and light lunches
English asparagus on toast with creamed wild mushrooms in Workie Ticket real ale £5 V
Native lobster and crab bisque £6 V
Traditionally garnished Scottish smoked salmon £5.50
Brown crabmeat on toast £6
Homemade charcuterie board, celeriac coleslaw and pickles £6
Seahouse’s oak smoked kippers, organic brown bread and butter £5
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
Pea, lettuce and mint soup £4 V
Devilled local lambs kidneys on toast £5
MAIN COURSES
Whittonstall rare breed pork sausages, Yukon gold mashed heritage potatoes, real ale gravy £8
Laura Thearle’s fresh goats cheese, spinach and dill tart, heritage new potatoes,
garden leaf salad £9V
Lintz hall farm Dorset horn spring lamb shepherd pie with creamy Yukon
gold mashed potato and Doddington’s cheese £8
Dere Street highland cattle steak sandwich with fresh horseradish, chunky chips and salad £8
Queenie scallops in a garlic and Pernod butter, chunky chips and garden leaf salad £12
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £9
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, minted peas and broad beans all £2.50. English asparagus £3
DESSERTS
Rhubarb and bramley apple crumble, vanilla custard £5
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
English strawberries, meringue and local cream £5
Burnt Northumbrian cream £5
Gooseberry and elderflower fool, Northumbrian spice biscuit £5
Tel: 01661 843 607 www.theFeathers.net
Friday, 20 June 2008
Dinner Friday 20th June
Friday June 20th Dinner
Starters
English asparagus with creamed wild mushrooms in Workie Ticket real ale and toast £5 V
Pea, lettuce and mint soup £4 V
Native lobster and crab bisque £5
Devilled local lambs kidneys on toast £5
Grilled Sea houses oak smoked kipper, homemade brown bread and butter £5
Homemade charcuterie board, celeriac coleslaw and pickles £6
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
Wild river Tyne sea trout, heritage new potatoes, English asparagus, samphire white wine sauce £14
Beer battered North Sea haddock, chunky chips, mushy peas and tartar sauce £10
Lintz hall farm spring lamb, grilled loin, slow cooked shoulder parcel and spicy sausage, cous cous, harrissa, new carrots, peas and beans £12
Ravensworth grange middle white pork belly with its chorizo and cured loin, creamy Yukon gold mashed potatoes and buttered spinach £12
Mixed grill of North Sea shellfish, ½ a native lobster, razor clams and langoustines in a
garlic/Pernod butter with chunky chips, aioli and salad £19
Laura Thearle’s soft goats cheese, spinach and dill tart, heritage new potatoes, garden leaf salad £9V
Rump of 28 day aged Tedcastle beef, chunky chips and béarnaise £13 (salad optional)
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and aioli, minted peas and broad beans, roast courgettes all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Summer fruit compote, Meringue and local cream £5- a glass of dessert Chenin blanc £4
Nectarine and almond tart, local cream £5
Gooseberry and Elderflower fool, Northumbrian spice biscuit £5
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
English strawberries, Madelines, honeycomb, pistachio sauce £5 – a glass of Monbazilliac £3.50 Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
Tel: 01661 843 607 www.theFeathers.net
Starters
English asparagus with creamed wild mushrooms in Workie Ticket real ale and toast £5 V
Pea, lettuce and mint soup £4 V
Native lobster and crab bisque £5
Devilled local lambs kidneys on toast £5
Grilled Sea houses oak smoked kipper, homemade brown bread and butter £5
Homemade charcuterie board, celeriac coleslaw and pickles £6
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
Wild river Tyne sea trout, heritage new potatoes, English asparagus, samphire white wine sauce £14
Beer battered North Sea haddock, chunky chips, mushy peas and tartar sauce £10
Lintz hall farm spring lamb, grilled loin, slow cooked shoulder parcel and spicy sausage, cous cous, harrissa, new carrots, peas and beans £12
Ravensworth grange middle white pork belly with its chorizo and cured loin, creamy Yukon gold mashed potatoes and buttered spinach £12
Mixed grill of North Sea shellfish, ½ a native lobster, razor clams and langoustines in a
garlic/Pernod butter with chunky chips, aioli and salad £19
Laura Thearle’s soft goats cheese, spinach and dill tart, heritage new potatoes, garden leaf salad £9V
Rump of 28 day aged Tedcastle beef, chunky chips and béarnaise £13 (salad optional)
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and aioli, minted peas and broad beans, roast courgettes all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Summer fruit compote, Meringue and local cream £5- a glass of dessert Chenin blanc £4
Nectarine and almond tart, local cream £5
Gooseberry and Elderflower fool, Northumbrian spice biscuit £5
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
English strawberries, Madelines, honeycomb, pistachio sauce £5 – a glass of Monbazilliac £3.50 Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
Tel: 01661 843 607 www.theFeathers.net
Thursday, 19 June 2008
Thursday 19th June dinner
June 19th Dinner
Starters
English asparagus on toast creamed wild mushrooms in Workie Ticket real ale £5 V
Pea, lettuce and mint soup £4 V
Native lobster and crab bisque £5
Potted North Sea brown shrimp, toast, watercress and lemon £6
Grilled Sea houses oak smoked kipper, homemade brown bread and butter £6
Homemade charcuterie board, toast, celeriac coleslaw and pickles £6
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
Wild river Tyne Sea trout, heritage new potatoes, English asparagus, samphire white wine sauce £14
Beer battered North Sea haddock, chunky chips, mushy peas and tartar sauce £10
Lintz hall farm spring lamb, grilled loin, slow cooked shoulder parcel and spicy sausage, cous cous, harrissa, new carrots, peas and beans £12
Ravensworth grange middle white pork belly with its chorizo and cured loin, creamy Yukon gold mashed potatoes and buttered spinach £12
Half or whole native lobster grilled with a garlic/pernod butter, chunky chips, garden salad £12/21
Laura Thearle’s soft goats cheese, spinach and dill tart, heritage new potatoes, garden leaf salad £9V
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and aioli, minted peas and broad beans, roast courgettes all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Summer fruit compote, Madeleines, pistachio sauce and honeycomb £5- a glass of dessert
Chenin blanc £4
Poached pear and almond tart, local cream £5
Chocolate brownie, dark chocolate sauce, Jersey cream ice cream £5
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Rhubarb and apple crumble with vanilla custard £5 – a glass of Monbazilliac £3.50
Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
Tel: 01661 843 607 www.theFeathers.net
Starters
English asparagus on toast creamed wild mushrooms in Workie Ticket real ale £5 V
Pea, lettuce and mint soup £4 V
Native lobster and crab bisque £5
Potted North Sea brown shrimp, toast, watercress and lemon £6
Grilled Sea houses oak smoked kipper, homemade brown bread and butter £6
Homemade charcuterie board, toast, celeriac coleslaw and pickles £6
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
Wild river Tyne Sea trout, heritage new potatoes, English asparagus, samphire white wine sauce £14
Beer battered North Sea haddock, chunky chips, mushy peas and tartar sauce £10
Lintz hall farm spring lamb, grilled loin, slow cooked shoulder parcel and spicy sausage, cous cous, harrissa, new carrots, peas and beans £12
Ravensworth grange middle white pork belly with its chorizo and cured loin, creamy Yukon gold mashed potatoes and buttered spinach £12
Half or whole native lobster grilled with a garlic/pernod butter, chunky chips, garden salad £12/21
Laura Thearle’s soft goats cheese, spinach and dill tart, heritage new potatoes, garden leaf salad £9V
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and aioli, minted peas and broad beans, roast courgettes all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Summer fruit compote, Madeleines, pistachio sauce and honeycomb £5- a glass of dessert
Chenin blanc £4
Poached pear and almond tart, local cream £5
Chocolate brownie, dark chocolate sauce, Jersey cream ice cream £5
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Rhubarb and apple crumble with vanilla custard £5 – a glass of Monbazilliac £3.50
Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
Tel: 01661 843 607 www.theFeathers.net
Tuesday, 17 June 2008
Lunch 17th June 08
17th June Tuesday
Lunch
Northumbria dining pub of the year 2008
Starters and light lunches
English asparagus on toast with creamed field mushrooms £5 V
Native lobster and crab bisque £6 V
Traditionally garnished Scottish smoked salmon £5.50
Potted North Sea brown shrimp, toast, watercress and lemon £6
Homemade charcuterie board, celeriac coleslaw and pickles £6
Seahouse’s oak smoked kippers, organic brown bread and butter £6
Poached wild sea trout fillet, heritage potato salad, dill pickled cucumber £6
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50/ £10
as a main with creamy mashed potato and greens
Pea, lettuce and mint soup £4 V
MAIN COURSES
Whittonstall rare breed pork sausages, Yukon gold mashed heritage potatoes, real ale gravy £8
Laura Thearle’s fresh goats cheese, spinach and dill tart, heritage new potatoes,
garden leaf salad £9V
North shields mackerel fillet, heritage new potatoes, buttered spinach, High House Farm ale
mustard sauce £9
Local rabbit braised in cider with puy lentils and beetroot £9
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £9
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, spring greens all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Chocolate brownie with chocolate sauce and jersey cream ice cream £5-
Burnt Northumbrian cream £5
Summer fruit compote, Madelines and local cream £5
Pear and almond tart, local cream £5
Tel: 01661 843 607 www.theFeathers.net
Lunch
Northumbria dining pub of the year 2008
Starters and light lunches
English asparagus on toast with creamed field mushrooms £5 V
Native lobster and crab bisque £6 V
Traditionally garnished Scottish smoked salmon £5.50
Potted North Sea brown shrimp, toast, watercress and lemon £6
Homemade charcuterie board, celeriac coleslaw and pickles £6
Seahouse’s oak smoked kippers, organic brown bread and butter £6
Poached wild sea trout fillet, heritage potato salad, dill pickled cucumber £6
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50/ £10
as a main with creamy mashed potato and greens
Pea, lettuce and mint soup £4 V
MAIN COURSES
Whittonstall rare breed pork sausages, Yukon gold mashed heritage potatoes, real ale gravy £8
Laura Thearle’s fresh goats cheese, spinach and dill tart, heritage new potatoes,
garden leaf salad £9V
North shields mackerel fillet, heritage new potatoes, buttered spinach, High House Farm ale
mustard sauce £9
Local rabbit braised in cider with puy lentils and beetroot £9
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £9
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, spring greens all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Chocolate brownie with chocolate sauce and jersey cream ice cream £5-
Burnt Northumbrian cream £5
Summer fruit compote, Madelines and local cream £5
Pear and almond tart, local cream £5
Tel: 01661 843 607 www.theFeathers.net
Sunday, 15 June 2008
Sunday lunch 15th June 2008
Father’s Day Sunday 15th June Lunch
Starters
New season’s English asparagus with creamed field mushrooms on toast V
Corn fed chicken liver parfait, toast, pickles and celeriac coleslaw
Chilled Gazpacho Andalouse V
Traditionally garnished Scottish smoked salmon
½ a grilled Native lobster with a garlic and Pernod butter (£6 supplement)
MAIN COURSES
Roast rib of Brokenhaugh Haydon Bridge 28 day aged beef, roast potatoes Yorkshire pudding, parsnips, cauliflower cheese and a Madeira gravy
Roast leg of Lintz Hall farm Horn Dorset rare breed lamb, roast potatoes, buttered carrots, spinach and broad beans, port and redcurrant jelly gravy, fresh mint sauce.
Beer battered North Sea Haddock, chunky chips, mushy peas and tartar sauce
Laura Thearle’s soft goats cheese, spinach and dill tart with epicure heritage potatoes and
garden leaf salad V
DESSERTS
Rhubarb crumble, vanilla custard - suggested accompaniment a glass of Monbaziliac £3.50
Summer fruit compote, meringue and local cream £5- a glass of late harvest Chenin blanc £4
Burnt Northumbrian Cream - suggested accompaniment a glass of Black Muscat £4.50
Selection of local cheeses from the board (£2 supplement)- suggested accompaniment a glass C and B port (Ruby or Tawny) £3
Teas, Pumphrey’s coffee and decaffeinated coffee
£11 for one course £14 for two courses
£16 for three courses (including tea and coffee)
If you have enjoyed your meal please vote for us at
Tel: 01661 843 607 www.theFeathers.net
www.uktvfood.co.uk
Starters
New season’s English asparagus with creamed field mushrooms on toast V
Corn fed chicken liver parfait, toast, pickles and celeriac coleslaw
Chilled Gazpacho Andalouse V
Traditionally garnished Scottish smoked salmon
½ a grilled Native lobster with a garlic and Pernod butter (£6 supplement)
MAIN COURSES
Roast rib of Brokenhaugh Haydon Bridge 28 day aged beef, roast potatoes Yorkshire pudding, parsnips, cauliflower cheese and a Madeira gravy
Roast leg of Lintz Hall farm Horn Dorset rare breed lamb, roast potatoes, buttered carrots, spinach and broad beans, port and redcurrant jelly gravy, fresh mint sauce.
Beer battered North Sea Haddock, chunky chips, mushy peas and tartar sauce
Laura Thearle’s soft goats cheese, spinach and dill tart with epicure heritage potatoes and
garden leaf salad V
DESSERTS
Rhubarb crumble, vanilla custard - suggested accompaniment a glass of Monbaziliac £3.50
Summer fruit compote, meringue and local cream £5- a glass of late harvest Chenin blanc £4
Burnt Northumbrian Cream - suggested accompaniment a glass of Black Muscat £4.50
Selection of local cheeses from the board (£2 supplement)- suggested accompaniment a glass C and B port (Ruby or Tawny) £3
Teas, Pumphrey’s coffee and decaffeinated coffee
£11 for one course £14 for two courses
£16 for three courses (including tea and coffee)
If you have enjoyed your meal please vote for us at
Tel: 01661 843 607 www.theFeathers.net
www.uktvfood.co.uk
Saturday, 14 June 2008
14th June Saturday Dinner
Saturday
June 14th
Dinner
Northumbria dining pub of the year 2008Starters
English asparagus on toast with creamed field mushrooms, poached free range egg £5 V
Devilled highland cattle ox tongue and heart with capers and gherkins £4
Chilled Gazpacho Andalouse £3 V
Native lobster bisque with Alnwick rum £5
Poached wild sea trout, dill marinated cucumber, epicure potato salad £6
Selection of homemade charcuterie, toast, celeriac coleslaw and pickles £6
Potted North Sea brown shrimps, toast, watercress and lemon £6
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
North shields Mackerel fillet, rosti potatoes, creamed spinach, high house ale mustard butter £10
Celeriac, Doddington’s cheese and apple pie, creamy Yukon gold mashed potato, mushroom gravy £9V
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £10
Lintz Hall farm Dorset horn spring lamb loin, summer turnips, creamy Yukon gold mashed potato £13
Roast Goosnargh duck , dauphinoise potatoes, broad beans and peas, tarragon sauce £13
Whole or half a grilled Native local lobster with a garlic and Pernod butter, chunky chips
and salad £12/£20
Local rabbit braised in cider, with puy lentils and beetroot £10
Grilled sirloin of 28 day aged local Highland cattle beef; chunky chips, salad and pepper sauce £17
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, broad beans and minted peas all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Poached pear and almond tart, local cream £5- suggested accompaniment a glass
of Pedro Ximenez £4
Raspberries, Madeleines, pistachio sauce and honeycomb £5- a glass of dessert Chenin blanc £4
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Summer fruit compote, meringue and cream £5 – a glass of Monbazilliac £3.50
Tel: 01661 843 607 www.theFeathers.net
Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
June 14th
Dinner
Northumbria dining pub of the year 2008Starters
English asparagus on toast with creamed field mushrooms, poached free range egg £5 V
Devilled highland cattle ox tongue and heart with capers and gherkins £4
Chilled Gazpacho Andalouse £3 V
Native lobster bisque with Alnwick rum £5
Poached wild sea trout, dill marinated cucumber, epicure potato salad £6
Selection of homemade charcuterie, toast, celeriac coleslaw and pickles £6
Potted North Sea brown shrimps, toast, watercress and lemon £6
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
North shields Mackerel fillet, rosti potatoes, creamed spinach, high house ale mustard butter £10
Celeriac, Doddington’s cheese and apple pie, creamy Yukon gold mashed potato, mushroom gravy £9V
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £10
Lintz Hall farm Dorset horn spring lamb loin, summer turnips, creamy Yukon gold mashed potato £13
Roast Goosnargh duck , dauphinoise potatoes, broad beans and peas, tarragon sauce £13
Whole or half a grilled Native local lobster with a garlic and Pernod butter, chunky chips
and salad £12/£20
Local rabbit braised in cider, with puy lentils and beetroot £10
Grilled sirloin of 28 day aged local Highland cattle beef; chunky chips, salad and pepper sauce £17
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, broad beans and minted peas all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Poached pear and almond tart, local cream £5- suggested accompaniment a glass
of Pedro Ximenez £4
Raspberries, Madeleines, pistachio sauce and honeycomb £5- a glass of dessert Chenin blanc £4
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Summer fruit compote, meringue and cream £5 – a glass of Monbazilliac £3.50
Tel: 01661 843 607 www.theFeathers.net
Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
14th June Lunch
Saturday
14th June
Lunch
Starters and light lunches
English asparagus on toast with creamed field mushrooms £5 V
Chilled Gazpacho Andalouse £3 V
Traditionally garnished Scottish smoked salmon £5.50
Potted North Sea brown shrimp, toast, watercress and lemon £6
Homemade Middle white pork and venison pâté, celeriac coleslaw and pickles £5
Plate of Spanish style fish tapas (boquerones, marinated octopus, cured tuna loin) £5.50
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50/ £10
as a main with creamy mashed potato and greens
MAIN COURSES
Whittonstall rare breed sausages, Yukon gold mashed heritage potatoes, real ale gravy £8
Celeriac, Doddington’s cheese and apple pie, creamy Yukon gold mashed potato, mushroom gravy £8V
Slow cooked Goosnargh duck leg, creamy Yukon gold mashed potato, peas and broad beans,
real ale gravy £9
Local rabbit braised in cider with puy lentils and beetroot £9
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
North shields mackerel fillet, rosti potatoes, spinach and high house ale mustard butter sauce £10
Beer battered North Sea Pollock, chunky chips, mushy peas and tartar sauce £9
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, spinach, peas and beans all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Chocolate brownie with chocolate sauce and jersey cream ice cream £5-
Burnt Northumbrian cream £5
Summer fruit compote, meringue and local cream £5
Pear and almond tart, local cream £5
Tel: 01661 843 607 www.theFeathers.net
14th June
Lunch
Starters and light lunches
English asparagus on toast with creamed field mushrooms £5 V
Chilled Gazpacho Andalouse £3 V
Traditionally garnished Scottish smoked salmon £5.50
Potted North Sea brown shrimp, toast, watercress and lemon £6
Homemade Middle white pork and venison pâté, celeriac coleslaw and pickles £5
Plate of Spanish style fish tapas (boquerones, marinated octopus, cured tuna loin) £5.50
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50/ £10
as a main with creamy mashed potato and greens
MAIN COURSES
Whittonstall rare breed sausages, Yukon gold mashed heritage potatoes, real ale gravy £8
Celeriac, Doddington’s cheese and apple pie, creamy Yukon gold mashed potato, mushroom gravy £8V
Slow cooked Goosnargh duck leg, creamy Yukon gold mashed potato, peas and broad beans,
real ale gravy £9
Local rabbit braised in cider with puy lentils and beetroot £9
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
North shields mackerel fillet, rosti potatoes, spinach and high house ale mustard butter sauce £10
Beer battered North Sea Pollock, chunky chips, mushy peas and tartar sauce £9
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, spinach, peas and beans all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Chocolate brownie with chocolate sauce and jersey cream ice cream £5-
Burnt Northumbrian cream £5
Summer fruit compote, meringue and local cream £5
Pear and almond tart, local cream £5
Tel: 01661 843 607 www.theFeathers.net
Friday, 13 June 2008
Firday 13th June Lunch
Friday
June 13th
Dinner
Northumbria dining pub of the year 2008Starters
English asparagus on toast with creamed field mushrooms, poached free range egg £5 V
Devilled lamb’s sweetbreads on toast £5
Chilled Gazpacho Andalouse £3 V
Cold poached wild sea trout, dill marinated cucumber, epicure potato salad £6
Selection of homemade charcuterie, toast, celeriac coleslaw and pickles £6
Plate of Spanish style fish tapas (boquerones, marinated octopus, cured tuna) £5.50
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
North shields Mackerel fillet, rosti potatoes, creamed spinach, high house ale mustard butter £10
Celeriac, Doddington’s cheese and apple pie, creamy Yukon gold mashed potato, mushroom gravy £9V
Beer battered North Sea hake, chunky chips, mushy peas and tartar sauce £10
Rare breed Dorset horn spring lamb loin from Lintz Hall farm, summer turnips,
creamy yukon gold mashed potato, rosemary gravy £13
Roast Goosnargh duck breast, dauphinoise potatoes, broad beans and peas, tarragon sauce £13
Whole or half a grilled Native local lobster with a garlic and Pernod butter,
chunky chips and salad £12/£20
Local rabbit braised in cider, with puy lentils and beetroot £10
North Shields wild halibut fillet, heritage new potatoes, English asparagus hollandaise £12
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, broad beans and minted peas all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Poached pear and almond tart, local cream £5- suggested accompaniment a glass
of Pedro Ximenez £4
English raspberries, Madeleines, pistachio sauce and honey comb £5
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Summer fruit compote, meringue and cream £5 – a glass of Monbazilliac £3.50
Tel: 01661 843 607 www.theFeathers.net
Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
If you have enjoyed your meal please vote for us at www.uktvfood.co.uk
June 13th
Dinner
Northumbria dining pub of the year 2008Starters
English asparagus on toast with creamed field mushrooms, poached free range egg £5 V
Devilled lamb’s sweetbreads on toast £5
Chilled Gazpacho Andalouse £3 V
Cold poached wild sea trout, dill marinated cucumber, epicure potato salad £6
Selection of homemade charcuterie, toast, celeriac coleslaw and pickles £6
Plate of Spanish style fish tapas (boquerones, marinated octopus, cured tuna) £5.50
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
North shields Mackerel fillet, rosti potatoes, creamed spinach, high house ale mustard butter £10
Celeriac, Doddington’s cheese and apple pie, creamy Yukon gold mashed potato, mushroom gravy £9V
Beer battered North Sea hake, chunky chips, mushy peas and tartar sauce £10
Rare breed Dorset horn spring lamb loin from Lintz Hall farm, summer turnips,
creamy yukon gold mashed potato, rosemary gravy £13
Roast Goosnargh duck breast, dauphinoise potatoes, broad beans and peas, tarragon sauce £13
Whole or half a grilled Native local lobster with a garlic and Pernod butter,
chunky chips and salad £12/£20
Local rabbit braised in cider, with puy lentils and beetroot £10
North Shields wild halibut fillet, heritage new potatoes, English asparagus hollandaise £12
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, broad beans and minted peas all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Poached pear and almond tart, local cream £5- suggested accompaniment a glass
of Pedro Ximenez £4
English raspberries, Madeleines, pistachio sauce and honey comb £5
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Summer fruit compote, meringue and cream £5 – a glass of Monbazilliac £3.50
Tel: 01661 843 607 www.theFeathers.net
Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
If you have enjoyed your meal please vote for us at www.uktvfood.co.uk
Friday 13th June Lunch
Friday
June 13th
Lunch
Starters and light lunches
English asparagus on toast with creamed field mushrooms £5 V
Devilled lamb sweetbreads on toast £5
Chilled Gazpacho Andalouse £3 V
Traditionally garnished Scottish smoked salmon £5.50
Potted North Sea brown shrimp, toast, watercress and lemon £6
Selection of homemade charcuterie, toast, celeriac coleslaw and pickles £6
Plate of Spanish style fish tapas (boquerones, marinated octopus, cured tuna loin) £5.50
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50/ £10
as a main with creamy mashed potato and greens
MAIN COURSES
Whittonstall rare breed sausages, Yukon gold mashed heritage potatoes, real ale gravy £8
Slow roast shoulder Dorset horn spring lamb from Lintz hall farm, roast potatoes,
spinach and rosemary gravy £10
Celeriac, Doddington’s cheese and apple pie, creamy Yukon gold mashed potato, mushroom gravy £8V
Spaghetti of spring lamb and local beef meatballs, roast tomato sauce and Berwick edge cheese £8
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Grilled wild north shields halibut, epicure heritage new potatoes, English asparagus,
lemon and herb butter £11
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £9
Duck egg, fairy ring mushroom and wild asparagus omelette with chunky chips, garden leaf salad £9
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, braised red cabbage, spring vegetables all £2.50. English asparagus £3 DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Chocolate brownie with chocolate sauce and jersey cream ice cream £5- Blackcurrant and Alnwick rum fool, Northumberland spice biscuit £5
Burnt Northumbrian cream £5
Pear and almond tart, local cream £5
Tel: 01661 843 607 www.theFeathers.net
June 13th
Lunch
Starters and light lunches
English asparagus on toast with creamed field mushrooms £5 V
Devilled lamb sweetbreads on toast £5
Chilled Gazpacho Andalouse £3 V
Traditionally garnished Scottish smoked salmon £5.50
Potted North Sea brown shrimp, toast, watercress and lemon £6
Selection of homemade charcuterie, toast, celeriac coleslaw and pickles £6
Plate of Spanish style fish tapas (boquerones, marinated octopus, cured tuna loin) £5.50
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50/ £10
as a main with creamy mashed potato and greens
MAIN COURSES
Whittonstall rare breed sausages, Yukon gold mashed heritage potatoes, real ale gravy £8
Slow roast shoulder Dorset horn spring lamb from Lintz hall farm, roast potatoes,
spinach and rosemary gravy £10
Celeriac, Doddington’s cheese and apple pie, creamy Yukon gold mashed potato, mushroom gravy £8V
Spaghetti of spring lamb and local beef meatballs, roast tomato sauce and Berwick edge cheese £8
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Grilled wild north shields halibut, epicure heritage new potatoes, English asparagus,
lemon and herb butter £11
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £9
Duck egg, fairy ring mushroom and wild asparagus omelette with chunky chips, garden leaf salad £9
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, braised red cabbage, spring vegetables all £2.50. English asparagus £3 DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Chocolate brownie with chocolate sauce and jersey cream ice cream £5- Blackcurrant and Alnwick rum fool, Northumberland spice biscuit £5
Burnt Northumbrian cream £5
Pear and almond tart, local cream £5
Tel: 01661 843 607 www.theFeathers.net
Thursday, 12 June 2008
12th June Dinner Thursday
Thursday
June 12th
Dinner
Northumbria dining pub of the year 2008Starters
English asparagus on toast with creamed field mushrooms, poached free range egg £5 V
Devilled lamb’s kidneys and sweetbreads on toast £5
Chilled Gazpacho Andalouse £3 V
North Shields red mullet and red pepper salsa £5
Selection of homemade charcuterie, toast, celeriac coleslaw and pickles £6
Plate of Spanish style fish tapas (boquerones, marinated octopus, cured tuna) £5.50
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
North Shields wild halibut fillet, heritage new potatoes, English asparagus hollandaise £12
Celeriac, Doddington’s cheese and apple pie, creamy Yukon gold mashed potato, mushroom gravy £9V
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £10
Pot roast rare breed horned Dorset spring lamb from Lintz Hall farm, summer turnips and carrots, creamy yukon gold mashed potato, rosemary gravy £11
Roast Goosnargh duck breast, dauphinoise potatoes, broad beans, peas and spinach, tarragon sauce £13
Whole or half a grilled Native local lobster with a garlic and Pernod butter,
chunky chips and salad £12/£20
Grilled sirloin of 28 day aged Haydon Bridge beef, chunky chips, pepper sauce £16
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, braised red cabbage, broad beans and minted peas all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Poached pear and almond tart, local cream £5- suggested accompaniment a glass
of Pedro Ximenez £4
Blackcurrant and Alnwick rum fool, Northumberland spice biscuit £5
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Summer fruit compote, meringue and cream £5 – a glass of Monbazilliac £3.50
Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
Tel: 01661 843 607 www.theFeathers.net
If you have enjoyed your meal please vote for us at www.uktvfood.co.uk
June 12th
Dinner
Northumbria dining pub of the year 2008Starters
English asparagus on toast with creamed field mushrooms, poached free range egg £5 V
Devilled lamb’s kidneys and sweetbreads on toast £5
Chilled Gazpacho Andalouse £3 V
North Shields red mullet and red pepper salsa £5
Selection of homemade charcuterie, toast, celeriac coleslaw and pickles £6
Plate of Spanish style fish tapas (boquerones, marinated octopus, cured tuna) £5.50
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
North Shields wild halibut fillet, heritage new potatoes, English asparagus hollandaise £12
Celeriac, Doddington’s cheese and apple pie, creamy Yukon gold mashed potato, mushroom gravy £9V
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £10
Pot roast rare breed horned Dorset spring lamb from Lintz Hall farm, summer turnips and carrots, creamy yukon gold mashed potato, rosemary gravy £11
Roast Goosnargh duck breast, dauphinoise potatoes, broad beans, peas and spinach, tarragon sauce £13
Whole or half a grilled Native local lobster with a garlic and Pernod butter,
chunky chips and salad £12/£20
Grilled sirloin of 28 day aged Haydon Bridge beef, chunky chips, pepper sauce £16
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, braised red cabbage, broad beans and minted peas all £2.50. English asparagus £3
DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Poached pear and almond tart, local cream £5- suggested accompaniment a glass
of Pedro Ximenez £4
Blackcurrant and Alnwick rum fool, Northumberland spice biscuit £5
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Summer fruit compote, meringue and cream £5 – a glass of Monbazilliac £3.50
Selection of local cheeses from the board £7 with a glass of C&B port, ruby or tawny £3
Tel: 01661 843 607 www.theFeathers.net
If you have enjoyed your meal please vote for us at www.uktvfood.co.uk
June 12th Lunch 08
Thursday
June 12th
Lunch
Starters and light lunches
English asparagus on toast with creamed field mushrooms £5 V
Devilled lamb’s kidneys on toast £5
Chilled Gazpacho Andalouse £3 V
Traditionally garnished Scottish smoked salmon £5.50
Potted North Sea brown shrimp, toast, watercress and lemon £6
Selection of homemade charcuterie, toast, celeriac coleslaw and pickles £6
Plate of Spanish style fish tapas (boquerones, marinated octopus, cured tuna loin) £5.50
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50/ £10
as a main with creamy mashed potato and greens
MAIN COURSES
Whittonstall rare breed sausages, Yukon gold mashed heritage potatoes, real ale gravy £8
North Shields red mullet, heritage new potatoes, English asparagus, white wine sauce £11
Goosnargh duck leg with, braised puy lentils, sherry vinegar, and a green salad £9
Celeriac, Doddington’s cheese and apple pie, creamy Yukon gold mashed potato, mushroom gravy £8V
Spaghetti of spring lamb and local beef meatballs, roast tomato sauce and Berwick edge cheese £8
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £9
Duck egg, fairy ring mushroom and wild asparagus omelette with chunky chips, garden leaf salad £9
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, braised red cabbage, spring vegetables all £2.50. English asparagus £3 DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Chocolate brownie with chocolate sauce and jersey cream ice cream £5- suggested accompaniment a glass of Pedro Ximenez £4
Blackcurrant and Alnwick rum fool, Northumberland spice biscuit £5
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Summer fruit compote, meringue and cream £5 – a glass of Monbazilliac £3.50
Tel: 01661 843 607 www.theFeathers.net
June 12th
Lunch
Starters and light lunches
English asparagus on toast with creamed field mushrooms £5 V
Devilled lamb’s kidneys on toast £5
Chilled Gazpacho Andalouse £3 V
Traditionally garnished Scottish smoked salmon £5.50
Potted North Sea brown shrimp, toast, watercress and lemon £6
Selection of homemade charcuterie, toast, celeriac coleslaw and pickles £6
Plate of Spanish style fish tapas (boquerones, marinated octopus, cured tuna loin) £5.50
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50/ £10
as a main with creamy mashed potato and greens
MAIN COURSES
Whittonstall rare breed sausages, Yukon gold mashed heritage potatoes, real ale gravy £8
North Shields red mullet, heritage new potatoes, English asparagus, white wine sauce £11
Goosnargh duck leg with, braised puy lentils, sherry vinegar, and a green salad £9
Celeriac, Doddington’s cheese and apple pie, creamy Yukon gold mashed potato, mushroom gravy £8V
Spaghetti of spring lamb and local beef meatballs, roast tomato sauce and Berwick edge cheese £8
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce £9
Duck egg, fairy ring mushroom and wild asparagus omelette with chunky chips, garden leaf salad £9
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato, chunky chips and alioli, braised red cabbage, spring vegetables all £2.50. English asparagus £3 DESSERTS
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Chocolate brownie with chocolate sauce and jersey cream ice cream £5- suggested accompaniment a glass of Pedro Ximenez £4
Blackcurrant and Alnwick rum fool, Northumberland spice biscuit £5
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Summer fruit compote, meringue and cream £5 – a glass of Monbazilliac £3.50
Tel: 01661 843 607 www.theFeathers.net
Sunday, 8 June 2008
Sunday Lunch 8th June
Lunch Sunday 8th June
Northumbria Dining pub of the year 2008
Good Pub GuideStarters
New season’s English asparagus, creamed field mushrooms and poached free range egg on toast V
Selection of homemade charcuterie, toast, pickles and celeriac coleslaw
Pink beetroot soup V
North Sea red mullet fillet, slow cooked fennel, white wine sauce
MAIN COURSES
Roast rib of Brokenhaugh Haydon Bridge 28 day aged beef, roast potatoes Yorkshire pudding, parsnips, cauliflower cheese and a Madeira gravy
Slow cooked Ravensworth grange rare breed middle white pork, roast potatoes, summer carrots, spring greens, real ale gravy, apple and sage compote
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce
Doddington’s cheese, celeriac and apple pie, purple eyed seedling potatoes, buttered greens,
mushroom gravy V
DESSERTS
Rhubarb and stem ginger crumble, vanilla custard - suggested accompaniment a glass of Monbaziliac £3.50
Blackcurrant and Alnwick rum fool, Northumbrian spice biscuit £5- a glass of Pedro Ximenez £4
Burnt Northumbrian Cream - suggested accompaniment a glass of Black Muscat £4.50
Selection of local cheeses from the board (£2 supplement)- suggested accompaniment a glass C and B port (Ruby or Tawny) £3
Teas, Pumphrey’s coffee and decaffeinated coffee
£11 for one course £14 for two courses
£16 for three courses (including tea and coffee)
If you have enjoyed your meal please vote for us at
Tel: 01661 843 607 www.theFeathers.net
www.uktvfood.co.uk
Northumbria Dining pub of the year 2008
Good Pub GuideStarters
New season’s English asparagus, creamed field mushrooms and poached free range egg on toast V
Selection of homemade charcuterie, toast, pickles and celeriac coleslaw
Pink beetroot soup V
North Sea red mullet fillet, slow cooked fennel, white wine sauce
MAIN COURSES
Roast rib of Brokenhaugh Haydon Bridge 28 day aged beef, roast potatoes Yorkshire pudding, parsnips, cauliflower cheese and a Madeira gravy
Slow cooked Ravensworth grange rare breed middle white pork, roast potatoes, summer carrots, spring greens, real ale gravy, apple and sage compote
Beer battered North Sea fish, chunky chips, mushy peas and tartar sauce
Doddington’s cheese, celeriac and apple pie, purple eyed seedling potatoes, buttered greens,
mushroom gravy V
DESSERTS
Rhubarb and stem ginger crumble, vanilla custard - suggested accompaniment a glass of Monbaziliac £3.50
Blackcurrant and Alnwick rum fool, Northumbrian spice biscuit £5- a glass of Pedro Ximenez £4
Burnt Northumbrian Cream - suggested accompaniment a glass of Black Muscat £4.50
Selection of local cheeses from the board (£2 supplement)- suggested accompaniment a glass C and B port (Ruby or Tawny) £3
Teas, Pumphrey’s coffee and decaffeinated coffee
£11 for one course £14 for two courses
£16 for three courses (including tea and coffee)
If you have enjoyed your meal please vote for us at
Tel: 01661 843 607 www.theFeathers.net
www.uktvfood.co.uk
Saturday, 7 June 2008
Saturday 7th June Dinner
Northumbria dining pub of the year 2008
Dinner Saturday 7th June
Starters
North Sea fish soup with spicy mayo and croutons £5
Pink beetroot soup £3 V
English asparagus and creamed field mushrooms on toast with a poached free range egg £6 V
Devilled lambs kidneys and sweetbreads on toast £5.50
Rhian’s homemade black pudding, poached free range and a devilled gravy £5.50
The feathers homemade charcuterie board with toast and pickles and celeriac coleslaw £6.50
Herring fillets in oatmeal with Northumbrian bacon £5
Local duck egg, fairy ring mushroom and wild asparagus omelette £5
MAIN COURSES
Pot roast Mickley moor spring lamb in real ale, Creamy mashed Yukon gold
heritage potatoes and spring vegetables £11
North Shields wild Halibut fillet, English asparagus hollandaise, heritage royal kidney potatoes £14
Beer battered North Sea fish with chunky chips, mushy peas and tartar sauce £10
Peppered Sirloin or fillet of 28 day aged Haydon Bridge beef, chunky chips,
garden leaf salad £16/19
Rabbit stew cooked in cider, herb dumplings with spring vegetables and beetroot £9
Local wild sea trout, crushed epicure potatoes, spinach and peas, samphire, white wine sauce £14
Doddington’s cheese, celeriac and apple pie, creamy Yukon gold mashed potatoes and a
mushroom gravy £10 V
Roast Goosnargh duck breast, Dauphinoise potatoes, wild asparagus, fairy ring mushrooms
and tarragon sauce £13
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, spring vegetables,
chips and aioli, heritage potatoes all £2.50. English asparagus £3
DESSERTS
English summer fruit compote, meringue and cream £5 – a glass of Monbazilliac £3.50
Blackcurrant and Alnwick rum fool, Northumbrian spice biscuit £5- a glass of Pedro Ximenez £4
Burnt Northumbrian Cream £5 - a glass of Elysium Black Muscat £4.50
Selection of Wheelbirks Jersey ice creams, Jersey cream, Wild cherry, Dark Chocolate £4
Chocolate brownie, chocolate sauce and Jersey cream ice cream £5
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Tel: 01661 843 607 www.theFeathers.net
Dinner Saturday 7th June
Starters
North Sea fish soup with spicy mayo and croutons £5
Pink beetroot soup £3 V
English asparagus and creamed field mushrooms on toast with a poached free range egg £6 V
Devilled lambs kidneys and sweetbreads on toast £5.50
Rhian’s homemade black pudding, poached free range and a devilled gravy £5.50
The feathers homemade charcuterie board with toast and pickles and celeriac coleslaw £6.50
Herring fillets in oatmeal with Northumbrian bacon £5
Local duck egg, fairy ring mushroom and wild asparagus omelette £5
MAIN COURSES
Pot roast Mickley moor spring lamb in real ale, Creamy mashed Yukon gold
heritage potatoes and spring vegetables £11
North Shields wild Halibut fillet, English asparagus hollandaise, heritage royal kidney potatoes £14
Beer battered North Sea fish with chunky chips, mushy peas and tartar sauce £10
Peppered Sirloin or fillet of 28 day aged Haydon Bridge beef, chunky chips,
garden leaf salad £16/19
Rabbit stew cooked in cider, herb dumplings with spring vegetables and beetroot £9
Local wild sea trout, crushed epicure potatoes, spinach and peas, samphire, white wine sauce £14
Doddington’s cheese, celeriac and apple pie, creamy Yukon gold mashed potatoes and a
mushroom gravy £10 V
Roast Goosnargh duck breast, Dauphinoise potatoes, wild asparagus, fairy ring mushrooms
and tarragon sauce £13
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, spring vegetables,
chips and aioli, heritage potatoes all £2.50. English asparagus £3
DESSERTS
English summer fruit compote, meringue and cream £5 – a glass of Monbazilliac £3.50
Blackcurrant and Alnwick rum fool, Northumbrian spice biscuit £5- a glass of Pedro Ximenez £4
Burnt Northumbrian Cream £5 - a glass of Elysium Black Muscat £4.50
Selection of Wheelbirks Jersey ice creams, Jersey cream, Wild cherry, Dark Chocolate £4
Chocolate brownie, chocolate sauce and Jersey cream ice cream £5
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
Tel: 01661 843 607 www.theFeathers.net
7th June Saturday Lunch
Saturday
June 7th
Lunch
Northumbria dining pub of the year 2008Starters and light lunches
English asparagus and poached free range egg on toast with creamed field mushrooms £6 V
Devilled lamb’s kidneys on toast £5
Pink beetroot and parsnip soup £3 V
Roast corn fed quail with potato pancakes and tarragon £6
Corn fed Goosnargh chicken liver parfait, pickles, toast and celeriac coleslaw £5
North Sea fish soup with spicy mayo and croutons £5
Fried Herring fillets in oatmeal with Northumbrian bacon £5
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
Grilled local spring lambs liver and Northumbrian bacon, creamy Yukon gold mashed potatoes
and real ale gravy £9
Cranston’s Cumberland sausage, creamy Yukon gold mashed heritage potatoes, real ale gravy £9
North Shields lemon sole, heritage new potatoes, English asparagus, white wine sauce £12
Local duck egg, fairy ring mushroom and wild asparagus omelette
with chunky chips and salad £9 V
Spring lamb and local beef meat balls with roast tomato sauce, spaghetti and Berwick edge cheese £8
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Beer battered North Sea fish, chunky chips and tartar sauce £10
Local roe Deer pie with creamy mash and braised red cabbage £10
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato,
chunky chips and aioli, spring vegetables all £2.50. English asparagus £3
DESSERTS
Rhurbarb and ginger crumble, vanilla custard £5
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Chocolate brownie with chocolate sauce and jersey cream ice cream £5- suggested accompaniment a glass of Pedro Ximenez £4
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Pear and almond tart £5 – a glass of Monbazilliac £3.50
Tel: 01661 843 607 www.theFeathers.net
June 7th
Lunch
Northumbria dining pub of the year 2008Starters and light lunches
English asparagus and poached free range egg on toast with creamed field mushrooms £6 V
Devilled lamb’s kidneys on toast £5
Pink beetroot and parsnip soup £3 V
Roast corn fed quail with potato pancakes and tarragon £6
Corn fed Goosnargh chicken liver parfait, pickles, toast and celeriac coleslaw £5
North Sea fish soup with spicy mayo and croutons £5
Fried Herring fillets in oatmeal with Northumbrian bacon £5
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
Grilled local spring lambs liver and Northumbrian bacon, creamy Yukon gold mashed potatoes
and real ale gravy £9
Cranston’s Cumberland sausage, creamy Yukon gold mashed heritage potatoes, real ale gravy £9
North Shields lemon sole, heritage new potatoes, English asparagus, white wine sauce £12
Local duck egg, fairy ring mushroom and wild asparagus omelette
with chunky chips and salad £9 V
Spring lamb and local beef meat balls with roast tomato sauce, spaghetti and Berwick edge cheese £8
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Beer battered North Sea fish, chunky chips and tartar sauce £10
Local roe Deer pie with creamy mash and braised red cabbage £10
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato,
chunky chips and aioli, spring vegetables all £2.50. English asparagus £3
DESSERTS
Rhurbarb and ginger crumble, vanilla custard £5
Wheelbirks Jersey ice creams, Wild cherry, Jersey cream, Dark Chocolate £4
Chocolate brownie with chocolate sauce and jersey cream ice cream £5- suggested accompaniment a glass of Pedro Ximenez £4
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Pear and almond tart £5 – a glass of Monbazilliac £3.50
Tel: 01661 843 607 www.theFeathers.net
Friday, 6 June 2008
6th June Lunch Friday
Friday
June 6th
Lunch
Northumbria dining pub of the year 2008Starters and light lunches
Traditionally garnished Scottish smoked salmon £5.50
Potted North Sea brown shrimps, salad, toast and lemon £6
English asparagus and poached free range egg on toast with creamed field mushrooms £6 V
Rhian’s homemade black pudding poached free range egg and a devilled gravy £5.50
North sea fish soup with spicy mayo and croutons £5
Pink beetroot soup £3 V
Corn fed Goosnargh chicken liver parfait, pickles toast and celeriac coleslaw £5
Fried Herring fillets in oatmeal with Northumbrian bacon £5
MAIN COURSES
North Shields lemon sole, heritage new potatoes, English asparagus, white wine sauce £12
Cranston’s Cumberland sausage, creamy Yukon gold mashed heritage potatoes, real ale gravy £9
Spring lambs liver, Northumbrian bacon, creamy mash and beuttered greens £9
Spring lamb and local beef meat balls with roast tomato sauce, spaghetti and Berwick edge cheese £8
Laura Thearle’s soft goat’s cheese and Swiss chard tart with heritage new potatoes and garden leaf salad £8 V
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Beer battered North Sea fish, chunky chips and tartar sauce £10
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato,
chunky chips and aioli, spring vegetables all £2.50. English asparagus £3
DESSERTS
Rhurbarb and ginger crumble, vanilla custard £5
Sherry trifle £5
Sumer fruit compote, meringue and local cream £5
Chocolate brownie with chocolate sauce and jersey cream £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Pease vote for us! We need your vote to be a local food hero. Go to www.uktvfood.co.uk
June 6th
Lunch
Northumbria dining pub of the year 2008Starters and light lunches
Traditionally garnished Scottish smoked salmon £5.50
Potted North Sea brown shrimps, salad, toast and lemon £6
English asparagus and poached free range egg on toast with creamed field mushrooms £6 V
Rhian’s homemade black pudding poached free range egg and a devilled gravy £5.50
North sea fish soup with spicy mayo and croutons £5
Pink beetroot soup £3 V
Corn fed Goosnargh chicken liver parfait, pickles toast and celeriac coleslaw £5
Fried Herring fillets in oatmeal with Northumbrian bacon £5
MAIN COURSES
North Shields lemon sole, heritage new potatoes, English asparagus, white wine sauce £12
Cranston’s Cumberland sausage, creamy Yukon gold mashed heritage potatoes, real ale gravy £9
Spring lambs liver, Northumbrian bacon, creamy mash and beuttered greens £9
Spring lamb and local beef meat balls with roast tomato sauce, spaghetti and Berwick edge cheese £8
Laura Thearle’s soft goat’s cheese and Swiss chard tart with heritage new potatoes and garden leaf salad £8 V
Northumbrian cheese ploughman’s lunch with chutney, pickles & homemade bread £7 V
Beer battered North Sea fish, chunky chips and tartar sauce £10
Extras
Homemade organic bread and butter, heritage potatoes, Yukon gold mashed heritage potato,
chunky chips and aioli, spring vegetables all £2.50. English asparagus £3
DESSERTS
Rhurbarb and ginger crumble, vanilla custard £5
Sherry trifle £5
Sumer fruit compote, meringue and local cream £5
Chocolate brownie with chocolate sauce and jersey cream £5- a glass of Pedro Ximenez £4
Tel: 01661 843 607 www.theFeathers.net
Burnt Northumbrian cream £5 – a glass of Black Muscat £3.50
Pease vote for us! We need your vote to be a local food hero. Go to www.uktvfood.co.uk
Thursday, 5 June 2008
5th June Thursday dinner
Northumbria dining pub of the year 2008
Dinner Thursday 5th June
Starters
North Sea fish soup with rouille and croutons £5
Pink beetroot soup £3 V
English asparagus and creamed field mushrooms on toast with a poached free range egg £6 V
Devilled lambs kidneys on toast £5.50
Rhian’s homemade black pudding, poached free range and a devilled gravy £5.50
Corn fed chicken liver parfait, toast and pickles £5
Herring fillets in oatmeal with Northumbrian bacon £5
Local duck egg, fairy ring mushroom and wild asparagus omelette £5
or as main with chunky chips and salad £9 V
MAIN COURSES
Dere street highland cattle beef in red wine with chorizo and chilli,
Creamy mash and spring vegetables £11
North Shields wild Halibut fillet, English asparagus hollandaise, heritage royal kidney potatoes £14
Beer battered North Sea fish with chunky chips, mushy peas and tartar sauce £10
Peppered Sirloin or fillet of 28 day aged Haydon Bridge beef, chunky chips,
garden leaf salad £16/19
Local roe deer pie with braised red cabbage and creamy Yukon gold mashed potato £9
Local wild sea trout, crushed epicure potatoes, spinach and peas, samphire, white wine sauce £14
Laura Thearle’s soft goat’s cheese and Swiss chard tart with heritage new potatoes
and garden leaf salad £10V
Roast corn fed quail with potato pancakes, wild asparagus, fairy ring
mushrooms and tarragon sauce £12
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, spring vegetables,
chips and aioli, heritage potatoes all £2.50. English asparagus £3
DESSERTS
English summer fruit compote, meringue and cream £5 – a glass of Monbazilliac £3.50
Sherry trifle with local cream, rhubarb and cherry jelly £5- a glass of Ollorosso sherry £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium Black Muscat £4.50
Poached pear and almond tart £5 - a glass of Pedro Ximenez £4
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
If you have enjoyed your meal please vote for us at www.uktvfood.co.uk
Dinner Thursday 5th June
Starters
North Sea fish soup with rouille and croutons £5
Pink beetroot soup £3 V
English asparagus and creamed field mushrooms on toast with a poached free range egg £6 V
Devilled lambs kidneys on toast £5.50
Rhian’s homemade black pudding, poached free range and a devilled gravy £5.50
Corn fed chicken liver parfait, toast and pickles £5
Herring fillets in oatmeal with Northumbrian bacon £5
Local duck egg, fairy ring mushroom and wild asparagus omelette £5
or as main with chunky chips and salad £9 V
MAIN COURSES
Dere street highland cattle beef in red wine with chorizo and chilli,
Creamy mash and spring vegetables £11
North Shields wild Halibut fillet, English asparagus hollandaise, heritage royal kidney potatoes £14
Beer battered North Sea fish with chunky chips, mushy peas and tartar sauce £10
Peppered Sirloin or fillet of 28 day aged Haydon Bridge beef, chunky chips,
garden leaf salad £16/19
Local roe deer pie with braised red cabbage and creamy Yukon gold mashed potato £9
Local wild sea trout, crushed epicure potatoes, spinach and peas, samphire, white wine sauce £14
Laura Thearle’s soft goat’s cheese and Swiss chard tart with heritage new potatoes
and garden leaf salad £10V
Roast corn fed quail with potato pancakes, wild asparagus, fairy ring
mushrooms and tarragon sauce £12
Extras
Homemade organic bread and butter, garden leaf salad, creamy mashed potato, spring vegetables,
chips and aioli, heritage potatoes all £2.50. English asparagus £3
DESSERTS
English summer fruit compote, meringue and cream £5 – a glass of Monbazilliac £3.50
Sherry trifle with local cream, rhubarb and cherry jelly £5- a glass of Ollorosso sherry £2.50
Burnt Northumbrian Cream £5 - a glass of Elysium Black Muscat £4.50
Poached pear and almond tart £5 - a glass of Pedro Ximenez £4
Local cheeses from the board with biscuits and homemade bread £7 - a glass of C &B port £3
If you have enjoyed your meal please vote for us at www.uktvfood.co.uk
5th June lunch Thursday
Thursday
June 5th
Lunch
Northumbria dining pub of the year 2008Starters and light lunches
Traditionally garnished Scottish smoked salmon £5.50
Potted North Sea brown shrimps, salad, toast and lemon £6
English asparagus and poached free range egg on toast with creamed field mushrooms £6 V
Devilled lamb’s kidneys on toast £5
Smoked eel, Northumbrian bacon, creamy mash and fresh horseradish £6
Pink beetroot and parsnip soup £3 V
Corn fed Goosnargh chicken liver parfait, pickles, toast and celeriac coleslaw £5
North Sea fish soup with spicy mayo and croutons £5
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
Haydon bridge beef cottage pie with creamy Yukon gold mashed potato, Doddington’s
cheese and spring vegetables £7
Grilled local spring lambs liver and Northumbrian bacon, creamy Yukon gold mashed potatoes
and real ale gravy £9
Crans
June 5th
Lunch
Northumbria dining pub of the year 2008Starters and light lunches
Traditionally garnished Scottish smoked salmon £5.50
Potted North Sea brown shrimps, salad, toast and lemon £6
English asparagus and poached free range egg on toast with creamed field mushrooms £6 V
Devilled lamb’s kidneys on toast £5
Smoked eel, Northumbrian bacon, creamy mash and fresh horseradish £6
Pink beetroot and parsnip soup £3 V
Corn fed Goosnargh chicken liver parfait, pickles, toast and celeriac coleslaw £5
North Sea fish soup with spicy mayo and croutons £5
Rhian’s homemade black pudding, poached free range egg and devilled gravy £5.50
MAIN COURSES
Haydon bridge beef cottage pie with creamy Yukon gold mashed potato, Doddington’s
cheese and spring vegetables £7
Grilled local spring lambs liver and Northumbrian bacon, creamy Yukon gold mashed potatoes
and real ale gravy £9
Crans