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Menus Lunch, Dinner and Sunday

Sunday Lunch Menu




Sample Sunday Lunch Menu

The sample menu below  is intended only as a guide. Prices may change and also menu items will change. A sample menu is intended only as a guide to the style of food we serve on a Sunday. We make everything in house and use local and seasonal ingrediants from small scale producers and farmers. This means that the price of dishes will change and also that some dishes will be changed to reflect what is available at that time. This enables us to select the best produce we can when it is available. Therefore this sample menu is not inteded to reflect the actual menu that you will have when you are here. If you have any questions about this please call us on 01661 843607. We hope that by providing this sample menu we do not mislead or confuse. 

Aperitifs and snack
El bandara vermouth over ice 4 – Our negroni 9 – Elderberry fizz 9 – Olives 4
Salted fried corn and chickpeas 3 -Honey chilli peanuts- Pistachios 4
Food friendly Sherries all 4.50
Sanchez Romante Fino, dry, rich and bready. Alergria Manzanilla is dry and salty.
Amontillado is medium dry, rich and nutty.Old mature semi-dry Oloroso- rich, elegant and lingering.

Small dishes
Salad of vermouth marinated watermelon, feta, fermented chilli, black olives &
cucumber 8 V (vg no feta)
Vegan mezze with fire-pit flat bread and house pickles 9/15 vg – fava bean hummus, tabbouleh with saffron, herbs & almonds, artichoke/green olive tapenade, smoked aubergine & tomato, stuffed vine leaves.
Lindisfarne oysters natural with shallot vinegar, lemon and our chilli sauce 3.50 each ½ dozen 20
Linguini of marinated North sea squid, clams, and mussels with white wine, chilli, garlic & parsley 8.50
Homemade charcuterie with pickles, celeriac remoulade and toasted sourdough 10/18

Todays roasts from our wood and charcoal fire pit served with dripping roasties, bashed swede, parsnips, carrots, greens, red cabbage and cauliflower cheese
Roast rump of Haydon bridge beef, Yorkshire pudding, roast gravy, horseradish 20 (pink)
Slow roast Ravensworth grange pork, roast gravy, apple sauce 19
Also available
Scottish Sea trout fillet with a butter sauce sauce, potato pancakes, asparagus, peas and beans 22
Battered North Sea haddock, chips, mushy peas and tartar sauce 16.50
Nut and and seed no meat loaf, roast potatoes, braised red cabbage, greens, carrots, parsnips, cauliflower 16 vg
Greek style stuffed aubergine with vegan feta, cucumber tzatziki and brown rice 16 Vg

Puddings and cheese
BBQ peaches with marzipan ice cream and raspberry sauce 8
Homegrown wild strawberry mousse, vanilla mascarpone and raspberries 8 -a glass of Sardino Portuguese Muscat de Setubal 6
Chocolate brownie, vanilla ice cream 8- a glass of DeBortoli, Botrytis Semillon 6.50
Apple crumble, vanilla custard 8-a glass of Samos Greek white muscat 7.50
Our own ices, vanilla, vegan vanilla, strawberry ripple, chocolate, lemon sorbet, mango sorbet, caramel ice cream, lebanese milk sorbet. 7.50 three scoops.
Sticky toffee pudding, toffee sauce, clotted cream 8
Burnt Northumbrian cream 7.50- a glass of Hungarian Tokay 6.50
Local cheeses from the board:Darling blue- semi soft cow’s milk, Doddington’s – hard cows & Berwick edge- hard cows with biscuits, quince paste & chutney 7 for one person 11 for two people – a glass of vintage port 7

Digestives (25ml)Eau de vie- fruit based clear dry brandies all 3, cherry, plum or pear.
Chateau Monbel 1999 vintage armagnac 9 Home made liqueurs -Sweet wild cherry brandy 3
Sloe gin 3 Pink rhubarb 3 Wild pine nut 3