Dinner Menu – Spring/Summer 2019

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.


  • Asparagus and leek soup, garnished with sautéed asparagus tips, and a swirl of cream.
  • Steamed Northumbrian mussels with garlic, onions, white wine, flat leaf parsley, and crusty white bread.
  • Tomato, avocado and red onion salad with lime and chilli dressing.
  • Homemade chicken liver pate with homemade green tomato chutney, salad garnish, and warm toasted sourdough.


  • Pan fried lamb with chick peas, mediterranean veg, and harissa hasselback potatoes.
  • Soy salmon with stir-fry veg, vermicelli rice noodles, toasted sesame seeds & cashew nuts.
  • Slow baked gammon shank with honey & mustard sauce, creamy mash, sautéed leeks, asparagus and garden peas.
  • Tray baked sumac chicken with kale, cauliflower, feta, olives, and braised wild rice.


  • Panna cotta with roasted rhubarb and edible flowers.
  • Blueberry, lemon, and vanilla crumble with vanilla ice cream or fresh pouring cream.
  • Melon and mint fruit salad with white chocolate curls.
  • Henshaw Barn sticky toffee pudding, with a rich caramel sauce and fresh pouring cream.
  • A selection of local cheeses, with crusty bread, crackers and homemade red onion chutney.


  • A bowl of homemade soup with crusty bread.
  • Followed by a sharing platter of either a caesar salad or antipasto – with diced potatoes, red onion, chives, chopped parsley – and garden picked herbs, leaves and flowers.

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