WINTER

STARTERS

Warm potato pancake and smoked salmon “gateaux” with caviar and crème fraiche

Terrine of pork and preserved walnuts with beetroot salad and sourdough toast

Lasagne of scallop and crab, shellfish cream

Baked onion soup with calvados and gruyere cheese gratinees

Tranche of seared foie gras apple and ginger compote, celeriac chips

Pink Fir Apple Potato and Roquette salad with French beans, pine nuts and Roquefort

Crispy seafood spring rolls, thai dipping sauce

 

MAINS

Fillet of matured Northumberland beef, panacalty cake, braised leeks and Newcastle brown ale sauce

Rare breed pork plate with cabbage and lentils

Seared delice of halibut with a parsley crust
Potato, mushroom and leek sauté

Herb Roast Breast and braised thigh of corn fed chicken, truffled potatoes, winter vegetables

Char grilled sirloin of matured Northumberland beef
Hand cut chips, peppercorn sauce

Spiced potato and roasted pepper pave with chilli jam and Asian pesto

Salmon and scallops with buttered linguine and smoked salmon consommé

 

DESERTS

Pecan pie, date puree, caramel ice cream

Raspberry and white chocolate “trifle”, basil crème vanille

Lemon Mousse, Cracked Black Pepper and Yoghurt Parfait

Spiced brulee, mulled wine syrup, pear sorbet

Trio of apple desserts

Chestnut charlotte, Alnwick rum, chocolate sauce

Selection of British and French cheeses, celery and grapes