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Menus Lunch, Dinner and Sunday

Sample Lunch Menu

Aperitifs and Snacks for the table
Lindisfarne oysters with hot sauce 3 each
Our Negroni 9
Homemade crème de cassis and Grand Imperial Kir roayle 9
Rhian’s hedgerow vermouth 4
Fried spiced chickpeas 3
Salted pistachios 3


Small plates
Homemade charcuteire, toasted sourdough, celeriac remoulade & cornichons 8/15
Our black pudding, poached egg, devilled gravy 8/15
Baked stuffed Cornish sardines with pinenuts, sultanas, herbs and breadcrumbs 8
Organic Brie de meaux baked in filo with buckwheat honey & pears 8 V
Roasted squash with walnuts, rocket, goats curd and blackberries 8 V (vg with no curd)

Mains
All served with crispy fries, pink fir new potatoes, honeyed carrots, Greenfield growers garden salad. (Choose three sides per table please)
8 hour beef brisket braised in beer with black treacle onions and local broccoli rape 18
Pot roast Ministeracres red leg partridge with Savoy cabbage, ham hock, smoked bacon and root vegetable 19
North Shields cod fillet with mussels, samphire, garlic, cider and buckler leaf sorrel 19
Baked lentil, potato and roasted pepper gratin, green herb sauce, Doddington’s cheese 15 V (vg with no cheese)
Other dishes
Beer battered haddock, chips, mushy peas and tartare sauce 13
Homemade chorizo, fries, chimichurri and salad 13
Northumbrian pigeon and beef pie, mash or chips and greens 13


Puddings with matching desert wine (priced separately)
Sticky toffee pudding, clotted cream, butterscotch sauce 8- a glass of Lustau Pedro Ximenez £4.50
Burnt Northumbrian cream 7- a glass of Pillitteri, Riesling, VQA, Ice wine, Canada£7.50
Dark chocolate brownie, vanilla ice cream 7
Apple crumble, vanilla custard 7- a glass of Amour de Bordeaux, Sauternes 2015 £6.50Our homemade ices and sorbets 8 (three scoops)- (Vanilla, chocolate, wild berry ripple, pistachio, treacle toffee, strawberry and lemon balm sorbet, mango lime and chilli sorbet, orange sorbet.) a glass of Passitto di Panttelleria, Duc di Castlemonte, 2017, Italy £5.50
Savouries and cheese
Local cheeses from the board with chutney, biscuits and bread 8/15
Anchovy toast 5
Northumbrian rarebit 6