Sunday lunch today - best meal of the week House Aperitifs Damson and prosecco Bellini £7 Durham gin and fentiman’s Tonic £5 Panda frog project, Dark rye Wiezen ale £3.80 Starters Salad of poached pears, Shepherd purse Yorkshire blue, toasted walnuts and endive V Caramelised English onion and cider soup, Northumbrian cheese rarebit Corn-fed Goosnargh chicken liver parfait, toast and pickles Traditionally garnished Scottish smoked salmon Potted North Sea crab toast watercress and lemon Spiced local pigeon pastilla parcel with local quince Mains Roast rib of 38 day aged Haydon bridge beef, roast potatoes, Yorkshire pudding, Cauliflower cheese, braised red cabbage, Madeira gravy, fresh horseradish (£3 supplement for beef). Roast Minsteracres red leg partridge, choucroute cabbage , smoked bacon and homemade garlic sausage Slow roast Ravensworth grange middle white pork, buttered carrots, cabbage and bacon, roast potatoes, real ale gravy. Beer battered North Sea cod; chunky chips, mushy peas, tartar sauce. Grilled fillet of North Sea wild halibut with a tarragon veloute, baby scallops, runner beans, heritage new potatoes. Braised organic spelt, grilled leek, autumn squash puree, sage, hazelnuts and brown butter with Yorkshire goats curd V Desserts Apple crumble, vanilla custard - accompaniment a glass of Muscat de Rivsaltes £6 Steamed chocolate and Export stout pudding, chocolate and stout sauce -A 1/3 of Allendale Export stout (7%) £1.50 Burnt Northumbrian cream– a glass of Black Muscat £6.50 Warm apple, Calvados and walnut cake, spiced ice cream- a glass of Muscat de Rivesaltes £6 Greengage and almond tart, local cream - a glass of South African muscatel £6 £13.50 for one course £18.25 for two courses, £21.50 for three courses (including tea or coffee with three courses)
Posted on: Sun, 05 Oct 2014 09:55:08 +0000
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