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MENU



ALL VEGAN DISHES BELOW BUT DO CHANGE DEPENDING ON SEASONS


Starters:-

Brocolli fritters on charred courgette with rocket and house relish 5.50

Crispy potato skins & house relish 4.75

Tempura battered vegetables with coriander hummus 5.95

Soup of the day with baked bread 5.00

Vegan cheese covered nachos with guacamole and chef’s salsa 4.75

Mains:-

Roast vegetable risotto with garlic and hints of chilli, tomato compote and roast asparagus 9.75

Spiced falafel patties with coriander hummus, tomato compote, garden salad and vegetable rice 10.50

Spring onion and bean burger topped with house relish, onion rings and vegan cheese in a ciabatta roll with salad and chips 9.75

Selection of tempura battered vegetables with dips, house chips and salad 9.75

Ratatouille of courgette and aubergine in a rich red wine and thyme sauce with a spring onion potato cake and roasted vegetables 10.25


FULL WEEKLY MENU


Starters:-

1. Chef’s soup of the day with warm bread (V) (Ve) 5.00

2. Charred halloumi salad with roasted tomatoes, tenderstem broccoli and balsamic reduction 6.50 (V)

3. Chilli and coriander crab cakes on julienne vegetable salad with sweet chilli drizzle 5.75

4. chicken liver and morel mushroom pate with clarified butter and toasts 6.00

5. North Shields mussels tossed in either garlic, white wine and parsley or tomato and chilli sauce with baked ciabatta 6.95

6. wild mushroom, spinach and blue cheese tartlet with plum chutney (V) 6.25

7. toasted goats cheese on baked ciabatta topped with honey roasted fig and rocket (V)

8. Cauliflower fritters on charred courgette with rocket and house relish (V) (Ve)

Mains:-

1. Whitley Bay favourite of battered cod loin, mushy peas, house chips and sauce tartar 10.25

2. Traditional steak and ale pie with a puff pastry lid, simply served with creamed potatoes, garden peas and a jug of roast gravy 10.25

3. Moules Et Frites :- Belgium’s national dish of North Shields mussels in either a garlic, white wine and parsley broth, or tomato and chilli sauce with house chips and salad 12.75

4. Crispy twice cooked belly pork, colcannon potatoes, grilled white pudding, crispy pancetta and grain mustard gravy 12.25

5. Grilled monkfish tail on chorizo medallions, braised tenderstem broccoli, pimento potatoes and sundried tomato sauce 14.75

6. Chicken breast stuffed with mushroom and spinach duxelle on root vegetable mash, cauliflower mornay and thyme jus 12.75

7. Crispy duck breast, braised red cabbage, Lyonnaise potatoes and spiced plum chutney with a wild berry reduction 13.75

8. Evan’s burger topped with bacon, cheddar, onion rings, and chef’s burger sauce in a brioche bun with house chips 9.75

9. Butcher’s recipe Cumberland sausage with garlic, parsley and parmesan mash, sautéed wild mushrooms and pancetta and blackberry compote 10.75

10. Chef’s Glamorgan sausages on champ potato, roasted chantennay carrots and 3 cheese sauce (V)

11. surf and turf of 8oz rib eye steak topped with tiger prawns in a honey and chilli tomato sauce with house chips and salad 19.75

12. Today’s seafood and shellfish baked in a creamy garlic and parsley sauce with a potato crust and a minted pea salad 12.75

Sides:-

1. Home cut chips-2.95

2. House vegetables-2.95

3. Creamed potatoes-2.50

4. Garlic bread-2.50

5. Buttered new potatoes-2.50

6. root vegetable mash-2.50

7. Peppercorn, Dianne or Sundried tomato sauce 1.50

Kids (choose mash or home cut chips and peas, beans or salad) :-

1. Chicken nuggets-5.55

2. Cumberland sausage-5.60

3. Fish fingers-4.95

4. Pasta in tomato sauce-4.55

5. 40z burger (cheese optional) 4.75

**We also have options for Vegan desserts so please ask for more details**

***some of our dishes may contain gluten or nuts so please ask a member of staff for more information***