Starters

  • Seared king scallops, cauliflower purée, chestnuts, apple, filo pastry - £14 (£3 supplement for dinner inclusive rates)
  • Beetroot arancini, organic blue Shorthorn cheese, horseradish emulsion, fennel - £11
  • Duck liver parfait, brioche, orange marmalade, carrot, endive - £11
  • Sweet potato velouté, curry spices, coconut, lime leaf - £9
  • Smoked haddock and leek risotto, chard corn, onion oil - £11
  • Salad of black pudding, wood pigeon, Northumberland nettle cheese, English mustard dressing - £11

Main Courses

  • Braised Ox cheek, potato and vegetable terrine, spinach, wild mushrooms, peppercorn sauce - £27
  • Chateaubriand for two with fondant potato, root vegetables, and a béarnaise sauce - £80 (£10pp supplement for dinner-inclusive rates)
  • Roast haunch of venison, Burnside sausage roll, bubble and squeak, celeriac purée, parsnip and a redcurrant port jus - £26
  • Roast breast of corn-fed chicken, parmesan mash, turnip, Savoy cabbage, and a chicken velouté - £23
  • Roasted fillet of cod, salt and vinegar potato terrine, crushed peas, curry sauce, samphire, scraps - £24
  • Grilled fillet of sea bream, jasmine rice, spinach, broccoli, and a shellfish bisque - £24
  • Miso-glazed butternut squash with a bourguignon-style sauce, leek and potato hash, winter vegetables - £20

Desserts

  • Cinnamon crème brûlée with spiced winter fruits, macaroon, blackberry coulis – £9
  • Black Forest frangipane tart, cherry gel, Chantilly cream, chocolate crumb – £9
  • Sticky toffee pudding, popcorn, toffee sauce, vanilla ice cream – £9
  • Vanilla poached pear, white chocolate ice cream, sablé biscuit, dark chocolate sauce, toasted almonds – £9
  •  Selection of local cheese with fruit, celery, chutney, and sourdough crackers - £11 (£2 supplement on dinner-inclusive packages)

Our Cheeses

Shepherds Purse Yorkshire Blue - a semi soft, blue veined cheese with a creamy texture and a mild sweet flavour.

Red Fox - an aged Red Leicester with a cunningly unexpected crunch.

Cotherstone - a pasteurised semi hard cheese made from cows’ milk in Teesdale.

Northumberland Nettle - a cows’ cheese made with real nettles and matured for 3 months, allowing the subtlety of the nettle flavour to develop. It has a green-flecked appearance and a beautiful creaminess to it. 

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