Haversham’s Main Event

 

Slow cooked lamb shoulder, served with black pudding mash, pea puree, complimented

with a red wine jus


Roast sirloin of Northumbrian beef served with yorkshire pudding, roasted locally grown

potatoes and gravy


Tandoori baked Hake, served with Bombay potatoes and a cucumber raita


Roasted Loch Duart salmon with crayfish, capers and lemon cream sauce with wild rice


Crispy cumin and honey belly pork ,basamic red onions, coriander mash and pan jus

 

Thyme roasted chicken supreme wrapped in crispy bacon, stuffed with austrian smoked

cheese


Free-range chicken, bacon lardons and leek pie


Tomato and chickpea fondue with grilled artichokes and sweet potato fondant

Hand caught cod, salmon and prawn pie


Steamed corn fed chicken breast, served with a wild mushroom and wholegrain mustard

sauce


Green Thai butternut squash and Sweet Potato curry, served with coriander Roti

& roasted lime rice


Braised local beef, in a peppercorn sauce with chunky chips


Braised local beef and black sheep ale pie


Slow roasted wild mushrooms with guyare and chive potato cakes


Pan fried Sea Bream served on braised fennel with a sundried tomato pesto


Roasted Rump of Ingram Valley Lamb on a bed of champ mash with a balsamic Red Onions and inĀ  Port and thyme sauce


Roasted rack of Northumbrian lamb topped with a pine nut crust on a bed of olive oil and

parsley mash with redcurrnat jus


Navarin of ingram valley lamb with fondant potato


Roasted root vegetable tagine with morocan cous cous


Nage of loch duart salmon with julienne vegtables, confit lemon


Vegeterian three bean chill with mexican rice and turmaric creme fraiche