Lunch Menu
SALADS
Caesar Salad with chicken Veggie Tikka & Mint Roasted vegetables coated in tikka sauce finished with creme fraiche Nicoise Mixed leaves find beans, olives, potatoes and egg Fishermans Platter Crab, smoked salmon, cod, salmon & prawns COLD SANDWICHES Cheese and Onion Louisiana Tuna Thai Green curry and Prawn Char Grilled Aubergine, Peppers and Pecorino cheese Coronation Chicken HOT SANDWICHES Roast Pork and stuffing Chicken with garlic mayo Bacon & Brie with fig balsamic dressing Queens Head unique own blend sausage with red onion marmalade WRAPS Served with a salad bowl Prawn Kundo with prawn crackers sweet chilli, peppers, waterchestnuts and pineapple NACHOS Mexican tortilla chips with mozzarella and salsa QUEENS PLOUGHMANS Selection of two wedges of cheese, pickles, apple chilli tomato jam with crusty bread FROM THE GRILL Deep fried beer batter Cod and hand cut chips Smoked cod & Salmon fishcake with tomato chilli jam Breaded Whitby Scampi with tartar sauce Chefs pie of the Day 8oz Rump Steak with tomato & onion salad Beef Stroganoff & Rice Chicken Breast wrapped in bacon served on creamed leeks SIDE ORDERS Hand cut chips Potato Salad Onion Rings Feta & Olive Salad Bread, Olives & Olive Oil to dip
Dessert
Pear and almond tarte Strawberry cheesecake Selection of Ice Creams and Sorbets Lemon Meringue Pie Hot dessert with cream or custard
Dinner Menu
STARTERS
Homemade Soups Poached egg placed onto black pudding fritter with red wine sauce Grilled Goats Cheese on roasted vegetables falvoured with a port and balsamic reduction Homemade game terrine with mango, ginger and apricot chutney Mussels cooked in white wine & garlic finished with cream Parma Ham with Melon seved on fruit coulis Classic slalad niscoise: mixed leaves with fine beans, olives, potatoes and egg
MAIN COURSE
Chicken breast wrapped in Parma ham served with lyonnaise potatoes and hunter sauce Braised Lamb Jenny with redcurrant & mint jus and dauphinoise potatoes Oven roasted breast of duck coated in brandy & red cherry sauce with fondant potatoes Grilled sea bass fillet placed onto wild mushroom risotto finished with truffle oil Wild mushroom tortellini bound in a creamy herb sauce Pan Fried Venison steak placed onto champ potatoes coated in sloe gin jus Seafood medley poached in white wine & tarragon cream sauce topped with cheese Steaks and grills
DESSERTS
Pear and Almond tarte Strawberry cheesecake Selection of Ice Creams and Sorbets Eaton Mess Hot dessert with cream or custard
wine list
WINE LIST
WHITE WINES Elementos Chardonnay/Viognier Zingy and fresh from Argentina Nobilo Orca Bay Sauvignon Blanc Rich tropical fruit flavours with a crisp finish, New Zealand Macon Lugny elegant and well rounded with aromas of citrus fruits and apricot Jack Rabbit Pinot Grigio Bright fresh and zesty with intense stone fruit aromas, California Chablis Montmain Moreau Steely and dry like all fine chablis the fruit is balanced by crisp acidity RED WINES Elementos Shiraz/Malbec an immediately fruity red wine, vibrant and juicy in the mouth, Argentina Seppelt Moyston Shiraz a youthful and juicy shiraz with a good weight of fruit, Australia Bellingham Pinotage A wine with an intese bramble berry aroma, complemented by a full, soft, round palate, South Africa. Errazuriz Carbernet Sauvignon Deep ruby in colour with an intese blackcurranty nose and rich, fleshy fruit characters on the palate, Chile. Paternina Banda Azul Crianza A traditional rioja with soft redcurrant and vanilla oak on the nose and palate, Spain Chateauneuf-du-Pape A full bodied wine which has warm, spicy fruit on the nose and palate, France. ROSE WINE Jack Rabbit White Zinfandel Beautiful aromas of fresh strawberries, complemented by a delicate sweetness on the palate, California SPARKLING WINE AND CHAMPAGNE Wolf Blass Red Label Chardonnay Pino Noir A complex balance of fresh fruit and creamy yeast flavours. A delicate mousse complemented by refined acidity, Australia. Moet & Chandon NV Slightly appley, yeasty nose and long, rich flavours of biscuity, toasty fruit, France.
Breakfast Menu
Selection of cereals, fresh fruit and yoghurt, followed by:
NORTHUMBRIAN GRILL Bacon, Mushrooms, Tomato, Beans, Black Pudding, Sausage, Fried Potato, Egg fried, scrambled or poached OR Eggs Benedict OR Grilled Craster Kipper with potato scone OR Poached natural Smoked Cod OR Scrambled eggs with Smoked Salmon Tea/Coffee Toast and Preserves.
Valentines Menu
Chicken Caesar Salad Chicken breast pieces in a Caesar dressing on salad leaves with croutons and grated parmesan cheese Anti Pasta with Rocket and Parmesan Salad Italian cold meats on a wild rocket leaf salad with shavings of parmesan and a parmesan crisp Homemade Pate A smooth pork and chicken liver pate, with chefs special sauce. Homemade Soup Cream of asparagus soup All served with homemade breads MAIN COURSES Supreme of Chicken pan fried chicken breast with creamy mushroom and pancetta rissotto Lamb Shoulder Roasted and served with a red currant and minted gravy and dauphinoise potatoes Fillet of Salmon Served on a classic hollandaise sauce with asparagus and new potatoes Loin of Pork stuffed with black pudding served on mashed potatoes with a cider and red wine enriched gravy. All served with a selection of fresh vegetables DESSERTS Lemon Tart Crisp short crust pastry with tangy lemon filling and orange scented chantilly cream Hot Sticky Toffee pudding with a butterscotch sauce and custard Plum Crumble with creme anglaise Warm Chocolate Souffle served with ice cream Selection of cheeses with grapes apple and celery Assorted Ice cream and sorbet Coffee and chocolates
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