Friday 26th May
Aperitifs and snack
El bandara vermouth over ice 4- Our negroni 9 – Elderberry fizz 9 – olives 4
pistachio 3- Salted fried corn 3- fried stuffed olives 4
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
Local St. George’s mushrooms on toast 8 V
Hake fish cakes with aioli 7.50/14 as a main with fries and salad
Vegan mezze with fire-pit flat bread and house pickles 9/15 vg- chickpea hummus, herb tabbouleh, brown lentils and red peppers, smoked aubergine and tomato, baked beetroot salad.
Homemade charcuterie with pickles, celeriac remoulade and toasted sourdough 10/18
Our black pudding, poached egg, devilled gravy 9/17
½ dozen Isle of Man queenie scallops with a garlic and tarragon butter 12
Large plates from our charcoal and local hard wood fire pit.
Haydon bridge leg of lamb, soused red cabbage and carrots, Dauphinoise potatoes 25
Scottish Sea trout fillet, tomato sauce vierge, spinach and new potatoes 24
Roast saddle of wild rabbit with dijon mustard, creme fraiche and radishes, creamy mash 20
Slow roast Haydon bridge beef brisket, green herb sauce, skinny fries, garden salad 19
Also available
Battered North Sea haddock, chips, mushy peas and tartar sauce 16.50
Baked fennel, peppers, shallots and tomatoes with sheep’s feta (or vegan mozzarella) and olives, garden salad and new potatoes 16 vg
Extras-£4 Chips, fries, new potatoes, creamy mash, buttered greens, spinach, garden salad, Dauphinoise potatoes, spring vegetables. £2 Sourdough bread and our butter or firepit flat bread
Puddings and cheese
Lemon syrup sponge, vanilla custard 7
Burnt Northumbrian cream 7- A glass of Tokaji five puttonyos 7
Apricot and almond tart 7.50-a glass of Samos Greek white muscat 7.50
Vegan dark chocolate, rum, lime and chilli mousse 7.50 Vg
Chocolate and hazelnut torte with vanilla ice cream 7.50- a glass of DeBortoli, Botrytis Semillon 6.50
Apricot and almond tart, clotted cream 8-a glass of Pedro Ximenez 5.50
Our ices, vanilla, vegan vanilla, pistachio, triple chocolate, spiced rum and raisin, caramel, blood orange sorbet, mango sorbet, Lebanese milk sorbet 7.50 for three scoop
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