Dinner Menu

Fizz by the Glass

Lallier Grand Cru Vintage Champagne 2008 - £13 / Henners English Sparkling NV - £10 / Prosecco - £6 / Prosecco Rosé - £6

Nibbles

Olives / Smoked Almonds / Wasabi Nuts - £3 each

Starters

Home Cured Salmon £8

Beetroots, Fennel & Horseradish

Goat’s Cheese £8

Yellison Farm Goat’s Cheese, Celery, Granny Smith Apple & Toasted Walnuts

Salt Beef £9

Salt Beef Hash Cake, Mushroom Ketchup, Mustard & Fried Quail’s Egg

Ham £9

Ham Hock Pressing, Heritage Carrots & Toasted Hazelnuts

Whitby Crab £11

Hand Picked Whitby Crab, Curry, Pickled Sultana, Cauliflower & Coriander

Mains

Neasham Beef £30

Pan Roasted Fillet, Oxtail Dumpling, Caramelised Onion, Wild Mushrooms & Truffle Sauce

Pork £22

Confit Belly Pork, Braised Cheek, Doreen’s Black Pudding, Quince & Sage Purée, Mulled Cider Sauce

High Farm Faceby Lamb £25

Pan Roast Saddle, Crispy Sweetbread, ‘Shepherd’s Pie’, Broccoli, Mint Jelly & Rosemary Sauce

Hartlepool Landed Halibut £26

Native Lobster Ravioli, Saffron Potato & Lobster Bisque Sauce

Wild Sea Bass £24

Wye Valley Asparagus, Wild Garlic, Black Trompette Mushrooms & Brown Shrimp Fritters

Grand Reserve Neasham Beef Chateaubriand £65

Wye Valley Asparagus, Wild Garlic Risotto, Black Trompette Mushrooms & Truffle Sauce

(to be shared between 2 people & carved at the table)

£3.50

Chunky Chips or Skinny Fries & Truffle Mayonnaise | Honey Glazed Carrots | Buttered Anya Potatoes

Seasonal Greens | Cauliflower Gratin | Side Salad with 8 Year Aged Balsamic & Lemon Oil

Vegetarian Menu Available on Request

10% optional service charge for tables of 6 or more

Allergen information available on request

CHADWICKS