The Menus
Headlam Hall enjoys a fine reputation for producing high quality modern British cuisine with the use of fresh locally supplied ingredients, some of which are grown in our own gardens.
Sample Lunch Menu
2 courses £13.00, 3 courses £16.50, Tea/coffee £2.00
Starter
Chef's homemade soup of the day
Mixed salad of goat's cheese , red wine poached pear and toasted nuts (v)
Melon and Parma ham with a lemongrass and ginger syrup
Poached Scottish salmon and prawns bound in a cucumber and dill sauce topped with toasted walnut bread and a fine herb dressing
Oak smoked chicken salad with black pudding and crisp garlic croutons and a pommery mustard dressing
Warm salad of pork belly, black pudding and blue cheese drizzled with a balsamic syrup
Main Course
Roast breast of chicken with Thai spices served with vegetable pilau rice, cauliflower fritters and a cucumber and mint yoghurt
Grilled Scottish salmon with braised baby gem, mini roast potatoes and a marie rose veloute
Seared fillets of sea bass with crushed new potatoes, asparagus, peas and a herb butter
Tomato Mediterranean vegetable and mozzarella frittata with sauted potatoes and marinated courgette (v)
A platter of pork belly, tenderloin and black pudding with a sage and onion 'bon bon' and sage gravy
Dessert
Fresh fruit plate
Warm chocolate brownie with berry coulis and vanilla ice cream
Sticky toffee pudding with toffee sauce and toasted hazelnuts
Eton mess
Sample Dinner Menu
Starter
Soft poached duck egg with English asparagus, pink grapefruit and roasted hazelnuts - £7.00
Salad of lobster, broad beans, cucumber, radish and watercress served with a tomato dressing and lobster mayonnaise - £8.00
Pressed terrine of local rabbit wrapped in parma ham, pickled vegetable salad, walnut vinaigrette and warm brioche - £7.00
Open tartlet of goats cheese and garden peas, petit salad of red wine poached pear and toasted nuts - £7.00
Main Course
Seared fillets of seabass with crushed Jersy royals, asparagus and potted brown shrimp butter - £18.00
Linguini pasta with wild mushrooms, rocket, truffle oil and parmesan cheese - £13.00
Roast loin and braised shoulder of teesdale fell lamb spiced with ras el hanout, white onion puree, baby leeks, rosti potato and roast jus - £19.00
Pan fried rump of Simpsons beef with wild garlic potato cake, truffled carrots, wild mushrooms and puy lentil gravy - £22.00
Roast breast of Gressingham duck set on puree of garden peas with a black cherry sauce - £18.00
Dessert
Mascarpone and amaretto mousse - £6.50
with white coffee ice-cream and amaretto jelly
Elderflower blossom creme caramel - £6.50
with cherry sorbet, pistachios and almonds
Individual strawberry cheesecake - £6.50
with compote of strawberries and clotted cream
Warm chocolate fondant - £6.50
with white chocolate ice-cream and raspberry smoothie
