Dinner Menu – Spring 2018

To avoid the ‘set meal’ any choice may be made from Starters and Desserts, but it would be most helpful if guests could choose the same main course. Many thanks.


  • Roasted pepper, pumpkin, and tomato soup, with crispy croutons and crème fraîche.
  • Steamed Northumbrian mussels in a cream and white wine sauce, with sliced leeks, carrot threads, and samphire.
  • Twice baked cheese soufflé, with a crème fraîche, cream and parmesan sauce.
  • Pork, pistachio and apricot terrine, with homemade green tomato chutney and crostini toasts.


  • Spring lamb stew with carrots, leeks, baby turnips, sugar snap peas and creamy mash.
  • Camargue chicken with robust white wine, pancetta, leeks, tarragon, and red rice.
  • Pistachio crusted salmon, with beetroot carpaccio, baby new potatoes, and watercress.
  • Roasted pheasant breast with bacon, shallots, wild mushrooms, seasonal vegetables and charlotte new potatoes.


  • Brioche bread and butter pudding, served with whisky, homemade orange marmalade, and fresh cream.
  • Caramalised pears, with mascarpone cheese, Marsala, and caramel sauce.
  • Rhubarb and apple crumble with an oat and almond topping, served with either custard, or cream, or vanilla ice cream.
  • Crème brûlée with citrus cream, and homemade shortbread biscuits.


  • A bowl of homemade soup with crusty bread.
  • Followed by EITHER a sharing platter of Antipasto or a Caesar Salad.
  • OR a selection of local cheeses – (with homemade green tomato chutney, fruit garnish, bread, and assorted biscuits.)

*KINDLY NOTE  we request a £2:00 supplement for our cheese board*.

ALL our menus are followed by tea/coffee and after dinner mints…decaffeinated is available… as are a choice of herbal infusions.

Prices – per person

  • 1 Course (main)
  • £12.95
  • 2 Courses
  • £18.95
  • 3 Courses
  • £25.00
  • Supper
  • £15.95