Silver Band Menu

Farmhouse Pate served with homemade Chutney and Artisan Bread
Thai scented ‘Local Catch’ fish Cakes served with Sweet Chilli Jam
Roasted Red Onion and Sweet Potato soup (v)
Honey glazed Chicken with Summer Leaves and Citrus Dressing
Goats Cheese Tart topped with Red onion Marmalade and Baby Rocket (v)

Main Course
Northumberland Black Face Lamb served with Root Vegetables and Nettle Dumplings on a bed of Rosemary scented Mash
Trio of Northumbrian Organic Pork Sausages served with wholegrain Mustard Mash and Red Onion Compote
Butternut Squash & Spinach Lasagne topped with Parmesan and Baby Rocket (v)
Northumbrian Beef slowly braised in Local Ale served with Creamy Peppercorn Mash
Supreme of Corn-Fed Chicken served with Fondant Potato and Elderflower Jus
Chainbridge Honey glazed roasted Pork Loin served with Quince and Cider Jam, Garlic and Sage roasted Potatoes and Real Gravy
Nettle Cheese and Leek Strudel with a Dill and White Wine Cream (v)
Seahouses ‘Local Catch’ Fie Pie served in a short Crust Pastry Nest topped with Creamy Mash

Warm Belgium Double Chocolate Brownie served with Strawberries and Chantilly Cream
Berry Eton Mess
Lemon Tart served with fresh Berry Coulis
Baileys Chocolate Trifle
Champagne Berry Jelly

Gold Band

Alnwick Parks Game Pate served with Red Current and Orange Jam and Artisan Bread
Butternut Squash and Sweet Chilli Soup (v)
Swallow Smoked Salmon served on a Caraway Seed Scone topped with Cucumber Crème Fraiche
Corn-fed Chicken Caesar Salad topped with Artisan Croutons and Parmesan Shavings
Three Tomato, Basil and Buffalo Mozzarella Salad with Balsamic Dressing (v)

Northumbrian Lamb Rump with Creamy Garlic Mash and Redcurrant and Rosemary Jus
Chainbridge Honey and Wholegrain Mustard glazed Ham served with Fondant Potato and Nettle Cheese Cream
Creamy Garlic scented Forest Mushrooms served in a Short Crust Pastry Nest topped with Green Peppercorn Mash (v)
Supreme of Corn-fed Chicken with Lemon and Thyme Stuffing served with Sage scented Mash
Roast Northumbrian Topside Beef with Yorkshire pudding, Creamy Horseradish Mash and Real Gravy
Nettle Cheese and Courgette Strudel with Wilted Baby Spinach and Garlic Butter (v)
Poached Berwick Salmon on a bed of Crushed Baby Potatoes served with Mango, Shallot and Tomato Compote

Cox-Pippin Apple and Blackberry Tart with Vanilla Cream
Pink Champagne Berry Jelly with Nettle Sorbet
Baileys Double Chocolate Orange Trifle
Berry Eton Mess
Rhubarb and Stem Ginger Cheesecake

Platinum Band

Northumbrian Ham Hock Terrine served with Peas Pudding Loaf
Poached Wild Salmon Fondant with Horseradish Cream and Beetroot Compote
Hunters Goats Cheese Tart topped with Pickled Walnut and Baby Pear Chutney and Baby Leaves (v)
Prawn Cocktail Timbale with Lemon and Black Pepper Toast
Smoked Chicken and Pancetta Salad with Lemon and Wholegrain Mustard Dressing

Organic Black Face Lamb Rump served with Fondant Potato and Pineapple and Quince Jam
Tournedos of Pork with Leek, Wholegrain Mustard & Cider Cream served with Fondant Potato
Roast Butternut Squash with Northumbrian Forest Mushroom & Truffle Risotto (v)
Steve Ramshaw’s Organic Aberdeen Angus Feather-blade Braised with Local Ale and Madeira Jus with Creamy Green Peppercorn Mash
Supreme of Corn-Fed Chicken with Roasted Garlic & Rosemary Fondant Potato served with Wild Mushroom & Madeira Jus
Organic Sweet Potato Timbale with Star Anise scented Carrot Puree and Roasted Butter Asparagus (v)
Wylam Ale Battered Amble Cod served with Chunky Potato Chips, homemade Tartar Sauce & Minted Mushy Peas

Very Sticky Toffee Pudding
White Chocolate and Raspberry Cheesecake
Cox-Pippin Apple and Cinnamon Roulade with Vanilla Cream
Berry Eton Mess with Chantilly
Strawberry Tart with Almond Cream


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