Please note our menu changes everyday and this is only intended as a guide 

Starters and snacks   

Cream of field mushroom soup with hedgehog mushrooms on toast  £5.50 V

Traditionally garnished Scottish smoked salmon £6

The Feathers homemade charcuterie board, toast, pickles & celeriac coleslaw £7.50 

Salad of poached pears, endive, walnuts, and Legrams blue cheese £6 V

Cold roast rib of Haydon bridge beef sandwich with horseradish £6

Minister-acres red leg partridge pie with Cumberland sauce £6/£11

Rhian's homemade black pudding poached free range egg, devilled gravy £6/£11

Mains

Beer battered North Sea codling with chunky chips mushy peas, tartare sauce  £12

Cranston's Cumberland sausage, creamy mash, real ale gravy £11

Rissotto of local foraged scarlet elf cap and yellow knight mushrooms with Doddington's cheese and baby leeks £13 V

Haydon bridge oxtail and kidney pudding in Guinness, creamy mash, buttered sprouts £13

Seared west mill hills lamb liver and Northumbrian bacon, creamy mash, braised red cabbage £11

Roast local tufted duck with roast potatoes, baby carrots and turnips, wild watercress £16

Grilled North Sea Dover sole, heritage potatoes, sprouting broccoli, parsley lemon and capers £15

Twice cooked Goosnargh duck leg with a cassoulet of white beans, smoked sausage and middle white pork, garden salad leaves £13

Desserts

Local apple stuffed with dried fruit and nut in pasty, vanilla custard £5.50

Creamy rice pudding, home-made greengage jam £4

Dark chocolate pithivier, praline ice cream £5.50

Perry poached pear and almond tart, local cream £5.50

Sticky toffee pudding, butterscotch sauce, clotted cream £5.50

Dark chocolate brownie, black cherry & kirsch ice cream £5.50

Home made vanilla ice cream with a shot of Pedro Ximenez sherry £5.50