Thursday 15th June
Aperitifs and snacks
El bandara vermouth over ice 4 – Our negroni 9 – Elderberry fizz 10 – Olives 4
Salted fried corn 3 -Honey chilli peanuts- Pistachios 4
Food friendly Sherries all £5
Sanchez Romante Fino – dry, rich and bready. Alergria Manzanilla – dry and salty.
Amontillado – medium dry, rich and nutty. Old mature semi-dry Oloroso – rich, elegant and lingering.
Small dishes
Our black pudding, poached egg, devilled gravy 9/18
North Sea fish fritters with aioli and lemon 7.50
Grilled English asparagus, our own air dried ham, Doddington’s cheese, homemade beer balsamic 9
Vegan mezze, fire-pit flat bread & house pickles 9/15 vg – English fava bean hummus, pearl barley salad w/ herbs & almonds, artichoke/green olive tapenade, smoked aubergine & tomato, Moroccan sweet carrot salad.
Homemade charcuterie with pickles, celeriac remoulade and toasted sourdough 10/18
Salad of vermouth marinated watermelon, feta, fermented chilli, black olives & cucumber 8 V
Cold roast Haydon bridge beef on dripping toast, pickled red cabbage, horseradish 9/17
Large plates from our charcoal and local hard wood fire pit.
North Sea shellfish and fish stew (woof, octopus, squid, cuttlefish and mussels) with tomato and saffron, green salad, fries and rouille mayonnaise 22
Hexhamshire pork chop, duck fat carrots, crisp potato cake with garlic and herbs, apple sauce 20
Rare grilled Haydon bridge flat iron steak, chimichurri, paprika roast potatoes, green salad 21
Moroccan spiced local lamb kofta with hot harissa, flatbread, tomatoes, peppers & onions, cucumber salad 16
Also available
Battered North Sea haddock, chips, mushy peas and tartar sauce 16.50
Spiced roasted cauliflower, chickpea and smokey red pepper stew and green sauce 16.50 Vg
Extras – £4 Chips, skinny fries, new potatoes, creamy mash, buttered greens, green beans, garden salad, duck fat carrots. £2 Sourdough bread and our butter or firepit flat bread
Puddings and cheese
Village elderflower and rhubarb posset 7.50
Amaretti and marsala tiramisù 7.50 – an espresso Martini 9
BBQ flat peaches with raspberries and marzipan ice cream 7.50- a glass of DeBortoli, Botrytis Semillon 6.50
Burnt Northumbrian cream 7- A glass of Tokaji five puttonyos 7
Gateau Basque (almond, orange, lemon and baked rum custard tart), clotted cream 8 – a glass of Pedro Ximenez 5.50
Our ices, vanilla, vegan vanilla, strawberry ripple, triple chocolate, caramel, marzipan, mango sorbet, lemon sorbet, Lebanese milk sorbet 7.50 for three scoops
Local cheeses from the board:-Smoked cuddies cave- semi soft cows, Darling blue-semi soft cows, Doddington – hard cows & Berwick edge- hard cows with biscuits, quince paste & chutney 7 for one person 11 for two people – a glass of 2016 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
Sunday 16th April
Cocktails
Paloma – Reminiscent of a long fruity margarita with a refreshing spritz. £9
Spring Punch – a spiked kir royal over ice – £9
Snacks
House fermented pickles 4- pistachios- Marinated olives 4 cauliflower top kim chee 4
Aperitifs
El bandara vermouth over ice 4- Our negroni 9 -Elderberry fizz 9
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
Cæsar salad- gem and iceberg lettuce, croutons, anchovies, smoked Northumbrian bacon lardons and Doddingtons cheese 7.50
New season Yorkshire asparagus and sprouting broccoli, sourdough crumpet, poached egg and hollandaise 8
Lindisfarne oysters natural with shallot vinegar our chilli sauce and lemon 3.50 each 19 ½ dozen
Vegan mezze w/ fire- pit flat bread & house pickles 8/15vg
White bean and nduja broth, sourdough bread and Jersey butter 7.50 V (vg no butter)
Chicken liver parfait with pickles, celeriac remoulade and toasted sourdough 8.50
Today’s roasts from our fire pit fueled with local hard wood and charcoal- served with dripping roasties, bashed swede, buttered greens, cauliflower cheese, parsnips and carrots.
Roast rump Haydon bridge beef, roast gravy, Yorkshire pudding and horseradish. 19 (Pink)
Slow roast Ravensworth grange middlewhite pork, roast gravy, applesauce 19
Also available
Battered North Sea haddock, chips, mushy peas and tartar sauce 16.50
Nut, squash and seed loaf ‘no meat loaf’, roasties, vegan gravy, braised red cabbage, greens and parsnips 16.50 Vg
Puddings and cheese
Burnt Northunbrian cream 7.50
Apple crumble, vanilla custard 7.50-a glass of Pedro Ximmenz 5.50
Yorkshire pink rhubarb fool, brandy snap 8- a glass of Sauternes 7
Chocolate brownie with vanilla ice cream 7.50- a glass of DeBortol, Botrytis Semillon 6.50
Almond tart w/ quince paste and a blackberry gin glaze 7.50-a glass of Tokaji five puttonyos 7
Our ices, vanilla, vegan vanilla, triple chocolate, spiced rum and raisin, kesar mango sorbet, bellini sorbet 7.50 for three scoops
Local cheeses from the board: Tovey- soft goats, Doddington – hard cows & Berwick edge- hard cows with biscuits, quince paste & chutney 7 for one person 11 for two people – a glass of Cockburn’s LBV port 7