Starters

Cream of organic celeriac soup V
Home cured ham hock and puy lentil terrine, toast and pickled wild mushrooms
Salad of Endive, honeyed figs, Legram’s organic blue cheese and walnuts V
Traditionally garnished Scottish smoked salmon

Mains

Roast rib of West mill Hills, Haydon Bridge 28 day aged beef, roast potatoes Yorkshire pudding,
Doddingtons cauliflower chesse, parsnips, fresh horseradish (£3 supplement).
Slow roast Ravensworth grange middle white pork, roast potatoes buttered carrots,
braised red cabbage, real ale gravy, apple sauce .
Beer battered North Sea fish, chunky chips, mushy peas, tartare sauce
Doddington’s cheese and leek pie, creamed mashed potatoes, buttered greens, mushroom gravy V
Grilled North Sea hake, fried heritage potatoes and chorizo with baby leeks

Dessers

Bramley apple crumble, vanilla custard - a glass of Nederberg late harvest £4
Burnt Northumbrian Cream - a glass of Elysium black Muscat £4
Steamed damson sponge with vanilla custard - a glass of Monbazilliac £3.50
Sticky date pudding, butterscotch sauce - glass Pedro Ximenez sherry £4.50
Laura Thearle’s Goats brie and Berwick edge cheese, biscuits and chutney – a glass of port £3
Teas, Pumphrey’s coffee and decaffeinated coffee

£12 for one course

£15 for two

£17 for three including tea and coffee