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 in News