Fine Dining

See this seasons selection

Starter
Langoustine Cocktail-Soda Bread
Seared Scallops-Cauliflower Puree-Raisins & Capers
Crab Lasagne-Shellfish Cappuccino
Terrine of Ham Hock-Soused Vegetables
Yorkshire Asparagus-Poached Quails Eggs
Squash Ravioli-Sage Beurre Noisette
Smoked Gressingham Duck Salad

Main
Fillet of Chicken-Baby Leeks-Morels & Sherry Wine Sauce
Rump of Northumbrian Lamb-Ragout of Peas-Lyonnaise Potatoes
Fillet of Beef-Provencal Tomatoes-Fine Beans
Roast Wild Duck-Endive Tatin-Blackberry Sauce
Aubergine Gateau, Cherry Tomatoes, Basil & Parmesan
Baked Halibut -Puy Lentils - Cavalo Nero -Sauteed Girolles
Hake Fillet Grenobloise-Pomme Puree-Sea Aster

Dessert
Chocolate Delice-Seville Orange Marmalade Ice Cream
Poached Pears-Hazelnut Brittle-Vanilla Mascarpone
Apple Croustada
Strawberry Sable -Vanilla Mousseline
Iced Coffee Parfait
Raspberry Bavarois
Passion Fruit Crème Brulee -Passion Fruit Jelly

Selection of Sorbets for 2nd Course
Northumberland Cheeses with Fruit
Coffee & Petit Fours