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Restaurant Table d'Hote Sample Menu

Starter 

                                  Soup of the Day (V)                                     
A home-made soup served with warm bread roll and butter

 

Seahouses Crab, Avocado & Lemon Salad

Delicious local crab and plump ripe avocado served with salad

leaves and a light lemon dressing

 

English Goat's Cheese Bruschetta (V)

Smooth English goat’s cheese melted on toasted rustic bread and served with a delightfully

crunchy chicory & apple salad, finished with a beetroot dressing

 

  

Main Course

Naverin of Ingram Valley Lamb with Champ Mash

Local Cheviot lamb slow-cooked in a delicious red wine stew until it is beautifully tender.

Set on a bed of creamy potato & spring onion mash

 

Nage of Loch Duart Salmon
Loch Duart is rightly famous for the quality of its salmon, along with it’s standards of
animal welfare. This beautifully moist fillet is served in a delicious broth
with julienne carrots, fresh lemon & sampfire

 Pan-Fried Breast of Banhams Norfolk Chicken

Pan-fried supreme of finest Norfolk chicken, served with a white wine,

wild mushroom & wholegrain mustard sauce

 

 Puddings 

Hot Pudding of the Day: 

Please ask for today’s tempting special hot pudding

 

A Selection of Cold Desserts:

Lime & Ginger Cheesecake
Lime & Ginger make the perfect combination in this delicious

mascapone cheesecake with a crunchy biscuit base

 

Warm Chocolate Brownie

Rich home-made chocolate brownie, served warm with

Doddingtons finest vanilla ice cream

 

Lemon Posset
A light creamy dessert made with lemon zest, served with

home-made shortbread & seasonal berries

 

English Strawberry Meringue Nest
Finest English strawberries layered with freshly whipped cream &

delightful meringue nests


A Selection of Doddingtons Northumbrian Cheeses & Biscuits  

 

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