with toasted rustic bread (V)
(ve) option available

served with a mulled Cumberland sauce and toasted rustic bread

in a Bloody Mary sauce, served with rustic bread

served with dolcelatte cheese and dressed with a pomegranate syrup

with Armagnac brandy glaze, served with slow-roasted tomato sauce, pesto, roasted seeds & peppers (ve)

in a garlic & mature Cheddar sauce, with a toasted herb & seed crumb, served with toasted rustic bread (v)

served on a bed of truffle & parsley mash, with honey-roasted carrots, glazed sprouts and a red wine jus

filled with caramelised onions & spiced roasted chick peas, topped with roasted seeds, drizzled with coconut sauce and served with sprouts (ve)

with king prawns on a bed of crushed baby potatoes, served with glazed sprouts and a white wine, dill & pea velouté

on a bed of dauphinoise potatoes, served with an apple & cinnamon compote, broccoli, green beans, glazed sprouts and a red wine jus

filled pasta in a creamy wild mushroom & beef dripping sauce, topped with smoked pancetta

pan-fried lamb rump and a Cheddar-topped shepherd's pie served with seasonal vegetables and a red wine jus

topped with flaked almonds, served warm with custard (v)

with home-baked butter biscuits (v)

with Irish liqueur ice cream (v)

with mixed vine fruits & almonds, served warm with brandy sauce (v)

(ve) Vegan alternative option available

your choice of Glenown Farm ice cream with Belgian chocolate sauce (v)

with chocolate ice cream, Belgian chocolate sauce and a white chocolate & raspberry shard (v)

Nettle, Elsdon goats cheese, Redesdale and Kielder cheeses, served with oatcakes and grapes (v)