New Years Eve Menu Starters Canape and house aperitif Terrine of local hare with Armagnac, toasted brioche and pickles. Home hot-smoked wild Tyne salmon, poached Wylam duck egg, hollandaise sauce. Twice baked Doddingtons cheese soufflé, double cream with endive salad V. Potted North Sea lobster and brown shrimps, toast watercress and lemon. Mains Haydon bridge beef fillet wellington with chicken liver parfait and wild mushrooms, Dauphinoise potatoes, buttered black cabbage, Madeira gravy. Braised North Sea turbot in beer with onion rings, crushed heritage potatoes, west coast scallops and Northumbrian bacon. Roast pumpkin ravioli, hazelnuts, sage brown butter and parmesan, dandelion and rocket salad V. Black truffle roast local pheasant, crispy potato cake, and braised red cabbage, port and redcurrant jelly sauce. Desserts Dark chocolate and chestnut log with cognac cream. Caramelised lemon tart, crème fraiche ice cream. Local cheeses from the board biscuits and chutneys. Steamed gingerbread pudding with Drambuie custard. Minces pies brandy butter and coffee
Posted on: Wed, 15 Oct 2014 08:46:02 +0000
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