THE MENU
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To begin
Sautéed squid
With chorizo, courgette, cherry tomatoes and tomato essence
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Salad of chicory endive
With Roquefort cheese, smoked chicken and hazelnuts
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Creamed cauliflower soup
With coconut and lemongrass
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Lishmans black pudding
Hens egg, crispy pigs ear and warm apple dressing
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Saffron risotto
With young leeks and parmesan tuille
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Seared loch Duarte salmon
Beetroot puree, beetroot jelly and golden beetroot Carpaccio
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Main courses
Northumberland Beef fillet
With foie gras and parsley crust, braised oxtail, truffle creamed potato, brown ale liquor reduction
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Saddle of rabbit
With thyme, black olive and pancetta, carrot, baby gems, thyme jus
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Delice of halibut
Pan roasted with Anna potatoes, Jerusalem artichoke puree, sautéed ceps
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Northumberland lamb three ways
Marinated rump
Confit shoulder
Braised lamb leg and potato bake
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Sea bass
Winter greens, heritage potatoes, citrus chutney, red wine sauce
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Vegetarian assiette
Mushroom pave, Madeira jus
Red pepper and spinach strudel
Thin tomato tart
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Grills
Char grilled Fillet steak
Char grilled Rib-eye steak
Char grilled corn fed chicken breast
All grills come with slow roasted tomatoes, fine French beans, hand cut chips and your choice of black peppercorn sauce, Madeira and foie gras butter sauce, béarnaise sauce.
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To finish off
Crème brulee
Bailey’s Irish cream with milk chocolate shortbread
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Pear tart Tatin
Warm brownie, caramel sauce, meringue ice cream
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Baked winter apple
Apple and calvados iced parfait
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Dark chocolate orange tart
Northallerton clotted cream
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Vanilla bavarois
Coconut joconde, daquoise and griottine cherries
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Ice cream and sorbet
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Artisanal cheeses
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