Dinner at Headlam Hall

Starters

• Braised ox cheek and Bishop's Blue bon bons - tomato and chilli chutney, pickled garden turnip, micro herbs - £12
• Mushroom mulligatawny soup - garden bhaji, mini popadom, mint raita - £10
• Whipped goat's cheese - poached pear, caramelised walnuts, crackers, red wine reduction - £11
• Smoked trout and mackerel rillettes - pickled vegetables, nori brioche, cucumber relish - £12
• Cajun spiced salmon - potato and dill salad, roast red pepper, ranch dressing - £11
• Duck liver parfait - cherry compote, kirsch gel, toasted sourdough - £11

Main Courses

• Pan-roasted chicken breast - stuffed with wild mushroom mousse, black garlic and spinach risotto, crispy chicken skin, baby leeks, kale, chicken veloute - £26
• Seared sea bream - spiced potatoes, chorizo and bean stew, scorched red pepper, herb oil, crispy greens - £26
• Roasted loin of cod - salt & vinegar potato terrine, crushed peas, samphire, curry sauce, scraps - £26
• Pan-roasted rump of venison - pan haggerty, roast shallot, honey-glazed baby carrot, veniosn vol au vent, blackberry jus - £28
• Pumpkin and sage gnocchi - toasted pumpkin seeds, herb salad, pumpkin oil - £20
• Dry-aged chateaubriand for two - sauteed green beans, baby onions, mushrooms, cherry tomatoes, fondant potato, peppercorn or bordelaise sauce - £80 (£10pp supplement on dinner inclusive rates)

Desserts

• Chocolate and hazelnut tart - chantilly cream, praline shard - £10
• Autumn fruit compote - spiced oat crumble, creme anglaise - £10
• Banoffee pie - caramelised banana, salted caramel ice-cream - £10
• Sticky toffee pudding, toffee sauce, popcorn, vanilla ice-cream - £10
• Affogato - pistachio gelato, Lonton's espresso, biscotti - £7
• Selection of local cheeses, fruit, celery, chutney, sourdough crackers - £14 (£4pp supplement on dinner inclusive rates)

Our Cheeses

Bishop's Blue - semi soft blue cheese with a mild and creamy flavour profile and slightly crumbly texture.

Red Fox - an aged Red Leicester with a cunningly unexpected crunch.

Cotherstone - a pasteurised semi hard cheese made from cows’ milk in Teesdale.

Barncliffe Brie - soft mould ripened texture with a rich golden centre,