All main courses £9.50 each

• Slow Braised Local Featherblade of Beef Bourguignon Style (GF) *

  Chunky beef slow cooked in red wine and herbs with diced pancetta

• Slow Cooked Teesdale Lamb in Red Wine and Mint with root vegetables (GF) *

  Tender lamb with rosemary, mint and red wine cooked with root vegetables

• Teesdale Cottage Pie (GF) *

  Locally reared beef with diced root vegetables and a rich gravy, topped with creamed potato

• Fresh Fish Pie with Salmon Cod Monkfish (GF) *

  Only the freshest locally caught fish, topped with creamy mash and a dill white wine sauce

• Salmon Fillet Florentine (GF) *

  Seared fillet of Loch Duart salmon on a bed of spinach with lemon cream sauce

• Confit of Duck Braised Red Cabbage (GF) *

  A slow cooked duck leg on a bed of red cabbage braised with apples, onions and cloves

• Chicken Breast wrapped in Prosciutto with Tomato and Basil (GF) *

  Seared chicken breast wrapped in prosciutto ham with a tomato & basil sauce and slow cooked onions and herbs

• Chicken Madras Curry (GF) *

  Our famous chicken Madras made with tender chicken breast, mild spices, tomatoes and Madras curry powder

• Spiced Vegetarian Cottage Pie (GF) *

  Aubergines, courgettes, onions, mushrooms, tomatoes and herbs with a mild spice, topped with creamy mash

• Coghlans Spiced Vegetable Tagine (GF) *

  Slow cooked Moroccan tagine with mixed vegetables, chick peas and Moroccan spices

• Smoked Haddock and Spring Onion Fishcakes (GF) *

  Poached Hodgsons natural haddock fillets crumbled into creamed potato and spring onions with black pepper, salt and lemon

• Teesdale Beef Stroganoff *

  Tender beef fillet with mushrooms, onions, brandy and red wine

• Fillet of Beef Wellington * £29.00

  with dauphinoise potatoes & red wine gravy

All main course sides £4.50 each

• Cauliflower Cheese *
• Dauphinoise Potatoes *
• Roasted Potatoes with herbs *
• Steamed Vegetables *
• Braised Vegetable Rice *
• Spiced Cous Cous *

All desserts £7.95 each

• Crisp Lemon and Orange Tart with Berries and Cream *
• Apricot and Ginger Frangipane Tart *
• Salted Caramel Cheesecake with White Chocolate Kapo *
• Sticky Toffee Pudding with Butterscotch *
• Selection of Teesdale and Swaledale Cheeses with Biscuits Celery Chutney *