St Valentine’s Day Dinner 2019
A plate of our own 6 month aged Hedley Air dried ham, toasted Marcona almonds, beer balsamic and crisp breads
Casserole of North Sea brown shrimps, mussels and smoked haddock with crème fraiche and saffron.
Grilled sprouting broccoli, field mushroom puree, Jerusalem artichoke crisps and wood sorrel. Vg
Roast North Sea Skrei cod, burnt Northumbrian leeks, crispy pink firs and tapenade.
Peppered haunch of local roe deer, Dauphinoise potatoes, black cabbage and smoked bacon.
Raised root vegetable pie, black cabbage, crispy pink firs, red wine sauce. Vg
Dark chocolate tasting plate – chocolate and rosemary pot with chocolate sorbet, dark and white chocolate fondant, almond, chocolate and marmalade tart. (To share for two)
Poached pink Yorkshire rhubarb, pomegranate, blood orange, meringue, pistachios and Chantilly cream.
Vegan sticky toffee pudding, butterscotch sauce, oat crème fraiche. Vg
Two Courses 25
Three courses 32
Optional wine flight to match +20 per person
T’s and C’s £10 per person deposit to confirm booking.
Final menu will depend on the availability of local ingredients, please tell us of any allergens at the time of booking.
Posted: November 6, 2018 10:30 am
Events and Private Hire
For events and private hire, please don’t hesitate to call us on 01661843607 for further information.
Weddings & Functions
However please note we do not host weddings except in very rare circumstances.
We have a private dining room with seating for up to 12 people. You can have a Set Menu to choose from of three starters, three mains and three puddings or there is also a Sharing Menu available where guests can help themselves to selection of popular dishes.
Posted: September 27, 2018 11:38 am
Instead of the traditional Festive Fayre menus that sprout this time of year, we have created something a little more special. There are two menus to choose from for groups of six or more. They must be pre- ordered a minimum of 48 hrs in advance. For other groups and smaller parties then our menu that changes everyday is equally as special, seasonal and no need to pre-order. Have Christmas the way you want it! These menus are available from Dec 5th-24th.
Celebrate with us.
Christmas Feasting Menu 1
Hot little game pie, rowan berry sauce.
Potted smoked Scottish salmon, toast watercress and lemon.
Salad winter leaves, mulled wine pear, salted caramel walnuts, Darling blue cheese v (vg with no cheese)
Roast Hyon’s wood pheasant, sage and onion stuffing, chipolatas, roast potatoes, honey roast parsnips, sprouts and chestnuts, braised red cabbage, bread and cranberry sauces.
Poached smoked haddock, crushed heritage potatoes, spinach, poached egg, grain mustard butter sauce.
Braised English spelt with roast chestnuts, squash and sage, crispy leeks and watercress. Vg
Feathers Christmas pudding, rum punch sauce
Dark chocolate and spiced rum pot with boozy prunes and biscuits.
Sticky date pudding, salted caramel sauce, treacle toffee ice cream
Port soaked Darling blue cheese and biscuits.
£22 for two £25 for three
Christmas Feasting Menu 2
Salad of Hyon’s wood pheasant, pomegranate and endive, elderberry vinaigrette
Steamed Scottish mussels with parsley, sherry and garlic.
Twice baked Doddingtons cheese soufflé baked on double cream. V
Roast Goosnargh Goose, sage and onion stuffed apples, roast potatoes, braised red cabbage, honeyied parsnips, cranberry compote, roast gravy.
Roast North Sea cod with a casserole of lobster, clams and squid, crispy potatoes and black cabbage.
Northumbrian leek pudding, truffled celeriac puree, red wine braised salsify. V
Feathers Christmas pudding, rum punch sauce.
Dark chocolate and orange torte, raspberry sorbet, clotted cream.
Steamed marmalade pudding, Drambuie custard.
Cheeses from the board, biscuit, rhubarb chutney and quince paste. (As an extra course +£8 per person)
Coffee, biscuits and homemade mince pies.
£30 for two courses and £38 for three courses
Christmas Feasting menus for parties of six or more- ordered minimum 48 hours in advance
50% deposit payable to confirm booking.
Posted: December 2, 2014 10:45 pm