Restaurant Table d'Hote Sample Menu 2012
8oz Rump of Ingram Valley Lamb with Port Sauce
A real local delicacy! 8oz of finest lamb rump on a roasted garlic &
thyme mash and a rich port sauce. Served with fresh seasonal vegetables
Northumbrian Steak & Ale Pie
Tender chunks of finest Northumbrian beef, slow-cooked in a rich
Alnwick Ale gravy, encased in a delightful shortcrust pastry.
Served with mashed potato & fresh seasonal vegetables or home-made
chips & mushy peas.
Beer-battered Line-Caught Haddock
Nowadays the only way to enjoy Haddock with a clear
conscience is to choose line-caught.
Specially sourced for us, this beautiful fish is served in a crisp beer
batter with home-made chips, mushy peas & home-made tartare sauce
Fresh Catch of the Day £ and availability will vary
Our fishmonger, Phil, goes to North Shields quay every morning at 5 o’clock to
get the freshest local and seasonal fish.
In Spring and Summer the lads from Craster also drop their fresh catch to our door.
Please ask for today’s choice.
Pan-Fried Breast of Chicken with Pan Haggerty
Pan-fried supreme of moist Banhams chicken served with Pan Haggerty, dressed
with a Rosemary & Cider Cream Sauce and served with fresh seasonal vegetables.
Mick & Vickie have been vegetarian for over 20 years. We wanted to create a vegetarian menu that would offer the same quality of ingredients and depth of flavours that all our non-vegetarian meals have to offer.
Even if you’re not vegetarian, why not try one?
Sauteéd Mixed Mushrooms with Red Wine Sauce (V)
Selection of sautéed Field & Oyster mushrooms on a crisp Admiral Collingwood cheese & potato cake, dressed with a rich Red Wine Sauce and served with seasonal fresh vegetables
Veggie Curry Pie with a Gravy (V)
Shortcrust pastry pie filled with a selection of deliciously spiced vegetables,
served with Coriander & Turmeric Mash and a lightly Spiced Gravy.
This dish has bags of flavour, but is still fairly mild.
Celeriac, Butterbean and Tomato Stew (Vegan)
A real Winter warmer! This hearty stew is served with Bubble & Squeak and
fresh seasonal vegetables
Roasted Vegetable Tart with Doddington Cheese (V)Short crust pastry tart filled with roasted vegetables, topped with local
Doddington cheese and served with a roasted red pepper coulis.
Served with new potatoes and fresh seasonal vegetables.
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