Starters:
Tomato and Grilled Pepper Soup, basil oil and focaccia.
Beetroots Roasted in the Embers, birch syrup, whipped goat’s cheese and a green dressing from our garden.
Smoked Potato and Duck Egg Tortilla, pickled peppers.
Ham Hock & Game Terrine, wild mustard seeds and preserves from our pantry.
Heritage Tomato and Peach salad, yoghurt and basil.
Smoked Beef Carpaccio, fire dried tomatoes, Doddington cheddar and watercress dressing.
Wild Mushroom Arancini, salsa verde.
Preserved Pear & Collingwood Cheese salad, crispy sunflower seeds, seasonal leaves and sparkling wine dressing.
Chicken Liver Parfait, elderberry jelly, grilled and buttered toast.
Scallops Cooked Over Flame: chilli, pork and scallop roe dressing, salt baked celeriac.
Main courses:
Chicken Breast with Shallot Crust, barbecued mushroom cream sauce, fondant potatoes, lamb’s lettuce salad.
Slow-Roasted Lamb Ragu, confit potatoes and beetroots, garden herb salad.
Barbecued Pork Collar, sliced and pressed potato, apple and our cider balsamic chutney, turnips cooked with bacon.
Duck Leg, glazed in sherry, white beans, grilled bread, duck broth.
Pork Schnitzel, brined in beer, smashed cucumbers with chilli and mustard seeds, roasted new potatoes and crispy onions.
Baked Market Fish, smoked butter sauce, fine herbs and crushed potatoes from Morpeth.
Pork and Northumberland Deer Sausage, rosemary mash potato, rocket, charcuterie and onion sauce.
Smoked Beef Cheeks, glazed with stout and caramelised onions, creamed polenta and parsley dressed carrots.
Desserts:
Sticky Apple and Toffee Pudding, chilled mead and honey custard.
English Strawberry Pavlova, elderflower whipped cream, whitecurrants and gooseberries.
Lemon Verbena & Honey Posset, shortbread biscuit, wild blueberry jam.
Chocolate & Sea Salt Tart, sunflower praline, sweet miso caramel.
Rhubarb and Ginger Crumble, honey rum custard.
Bread & Butter Pudding, made with pastries, quince chutney and hazelnuts
Treacle Tart, smoked honeycomb.
Tiramisu, Holy Island coffee, Ad Gefrin whisky.