Starters

Wild Holy Island Mussel and lobster thermidor 

salad of local rabbit, root vegetables, tarragon and grain mustard

Purple sprouting broccoli, soft boiled duck egg and brioche soldiers V 

Cream of Jerusalem articoke  soup V

Main Courses

Roast mallard with a sage and onion stuffing, roast potatoes, braised red cabbage, redcurrant jelly and port juices  ( for two to share) 

Grilled home salted North Sea coley, heritage potato, Northumbrian bacon and cider chowder with black cabbage

Slow cooked featherblade of Haydon bridge beef, caramelised shallots, dauphinoise potatoes, wild mushrooms, spinach  and celeriac

Sweet potato, apple and Doddington’s cheese pie with crushed swede and mushroom gravy V

Desserts

Dark chocolate fondant with chocolate raspberries

Pink rhubarb  and ginger crumble, vanilla custard

Blood orange and Campari jelly, northumbrian cream and cats tongue biscuits

Selection of cheeses from the board

£28 per head

£45 per head with a glass of wine to match each dish, including a champagne cocktail on arrival

Book a table for 4 and receive a free bottle of house wine

Every effort is made to ensure this menu is prepared however in some circumstances replacements may have to be made due to our policy of local sourcing