CHRISTMAS MENU

Served Monday - Saturday from 1 - 23 & 27 - 30 December 2017

Available:
Lunch: Monday-Saturday 12:00-15:30
Dinner: Tuesday-Saturday 17:30-21:30

Lunch
Two Courses: £22.95
Three Courses: £26.95

Dinner
Two Courses: £26.95
Three Courses: £31.95

Dishes may change without notice due to availability of produce.

Starters
Cream of Celeriac Soup with Truffle Chantilly | v gf
Ham Hock & Beetroot Salad, Soft Egg & Mustard Dressing
Chicken Liver Parfait with Toasted Brioche, Pickled Apple Purée
Smoked Salmon, Spiced Shallot & Honey, Crème Fraîche
Salad of Brassicas, Pickled Cranberries & Stilton | v gf

Mains
Roast Salmon, Spiced Carrots & Golden Raisins
Slow Cooked Free Range Pork, Sweetcorn, Kale & Hazelnuts
Thyme Butter Roast Turkey, Kale, Duck Fat Roasties & Cranberry Purée
Chargrilled Cauliflower Steak, Truffled Pearl Barley & Wild Mushroom | vegan
Honey Glazed Gressingham Duck, Celeriac & Liquor Soaked Cherries

Sides
Duck Fat Roasties
Smoked Mash
Caramelised Root Veg
Curly Kale & Truffle Pesto
Hand Cut Chips

£3.50 each

Puddings
Cappuccino Trifle & Brandied Cherries
Christmas Pudding, Brandy Sauce & Cranberry Compote | v
Clementine Sorbet, Mulled Wine Granita & Glass Tuilles | gf vegan
Keens Cheddar & Blue Stilton, Fruit Chutney & Crackers
Honey Pannacotta, Madeleines & Winter Fruits


CHRISTMAS AFTERNOON TEA

Served 13:00-16:00 on 3, 10, 17 & 24 December 2017

Classic Afternoon Tea £19.95
Prosecco Afternoon Tea £24.95
Champagne Afternoon Tea £29.95

Available: Sundays 13:00 - 16:00

Dishes may change without notice due to availability of produce

Sandwiches

Free Range Egg Mayonnaise and Cress
Butter Roast Turkey and Cranberry Sauce
Smoked Salmon and Horseradish Sauce
Cucumber and Black Pepper Cream Cheese

Savouries

Fruit Scone, Northumbrian Jam and Clotted Cream
Cheddar Cheese and Thyme Scone, Butter
Winter Squash and Gruyere Quiche

Sweet

Satsuma Drizzle Cake, Honey Mascarpone
Mince Pie Macaron
Cappuccino Trifle, Brandied Cherries

Storm Organic Loose-Leaf Teas

English Breakfast / Earl Grey / Lemongrass and Vanilla / Green Tea / Peppermint / Red Berry / Camomile / Roobios
-
Hot Chocolate, Triple Certified Filter Coffee


CHRISTMAS DAY

Served 12:00-15:30 on 25th December 2017.

Lunch: £84.95

Please contact us on 0191 440 4948 to book, full payment of the menu price is required at the time of booking.

Glass of Prosecco on Arrival

 

Starters

Cream of Celeriac Soup with Truffle Chantilly, Toasted Brioche (v)

Chicken Liver Parfait with Toasted Brioche, Onion Chutney, Madeira Jelly

Seared Scallops, Black Pudding, Pickled Cabbage Puree and Orange Vinaigrette

Beef Carpaccio, Port Wine Jelly, Parmesan and Candied Pecans

Salad of Brassicas, Pickled Cranberries and Blue Cheese Beignets (v)

 

Mains

Thyme Butter Roast Turkey, Roasted Root Vegetables and Cranberry Purée

Roasted Rib of Beef, Wild Mushrooms and Squash, Sage Aioli, Duck Fat Potatoes

Honey Roast Gressingham Duck, Crispy Leg, Celeriac and Liquor Soaked Cherries

Roast Cauliflower Steak, Swiss Chard and Braised Pearl Barley (vegan)

Turbot with Seaweed Butter, Shitakes, Hand Rolled Linguine and Champagne Sauce

 

Puddings

Christmas Pudding, Brandy Sauce, Cranberry Compote (v)

Cappuccino Trifle, Brandied Cherries (v)

Selection of Cheeses, Winter Fruit Chutney, Crackers and Biscuits

Triple Chocolate Layered Brownie, Peanut Butter Ice Cream

Honey Pannacotta, Blood Orange Carpaccio, Campari Sorbet (gf)


NEW YEAR'S EVE

Served from 16:00 on 31st December 2017.

Early Dinner: (16:00-18:30) £49.95
Dinner: (20:30-22:00) £99.95

Please contact us on 0191 440 4948 to book, full payment of the menu price is required at the time of booking.

Glass of Taittinger Champagne & Canapés (bookings after 19:00 only)

 

Starters

Cream of Celeriac Soup with Truffle Chantilly, Toasted Brioche (v)

Chicken Liver Parfait with Toasted Brioche, Onion Chutney, Madeira Jelly

Seared Scallops, Black Pudding, Pickled Cabbage Puree and Orange Vinaigrette

Beef Carpaccio, Port Wine Jelly, Parmesan and Candied Pecans

Salad of Brassicas, Pickled Cranberries and Blue Cheese Beignets (v)

 

Mains

Herb Fed Chicken Supreme Stuffed with Tarragon Mousse, Gnocchi, Corn Fricassee

Roasted Rib of Beef, Wild Mushrooms and Squash, Sage Aioli, Duck Fat Potatoes

Honey Roast Gressingham Duck, Crispy Leg, Celeriac and Liquor Soaked Cherries

Roast Cauliflower Steak, Swiss Chard and Braised Pearl Barley (vegan)

Turbot with Seaweed Butter, Shitakes, Hand Rolled Linguine and Champagne Sauce

 

Puddings

Sticky Toffee Pudding, Butterscotch Sauce, Rum Raisin Ice Cream

Cappuccino Trifle, Brandied Cherries (v)

Selection of Cheeses, Winter Fruit Chutney, Crackers and Biscuits

Triple Chocolate Layered Brownie, Peanut Butter Ice Cream

Honey Pannacotta, Blood Orange Carpaccio, Campari Sorbet (gf)

 

Coffee & Petit Fours (bookings after 19:00 only)


Wine & Drinks

Available at all reservation times.


Our menus change frequently, reflecting the seasonality and availability of local produce.
At certain times of the year some of these menus may not be available, please confirm when booking.
Please let us know in advance of any allergies, dietary requirements or special requests and we will do our best to accommodate.
A 10% discretionary service charge will be added to all bills.