The Great North Classic Car Show Gala Dinner Starter Stornoway Black pudding Roasted stornoway black pudding served with peppercorn sauce flavoured with brandy and finished with green peppercorns Crayfish Cocktail Fresh crayfish tails bound in a lemon and dill mayonnaise on a salad of iceberg lettuce with cherry tomatoes and cucumber Jersey Royal Potato, Figs and Goats Cheese Honey roasted figs with the king of potatoes and creamy goat’s cheese dressed with garlic aioli and aged balsamic
Soup Mushroom Consommé A Clear mushroom broth poured over sautéed wild mushrooms and fine herbs and vegetables
Sorbet Sloe Gin Gin flavoured with sloe berries served with gin soaked Black Cherries
Main Beef Wellington Fillet of beef wrapped in mushroom duxelle and puff pastry cooked pink and served with fondant potato, green beans wrapped in pancetta and a rich Madeira jus Chicken and Parma Ham Pan seared chicken breast wrapped in Parma ham served with fondant potato, green beans wrapped in pancetta and a creamy garlic and parsley sauce Vegetable Wellington Mixed vegetables and pulses wrapped in puff pastry served with fondant potato, green beans and a non meat jus.
Dessert Lemon Posset An old favourite British dessert of Tangy lemon set cream served with Red Row Lavender shortbreads, chantilly cream and fresh berries Vanilla Crème Brûlée Thought to have originated in Cambridge as “Cambridge Burnt Cream” the french took this as one of their classic dishes. Vanilla baked custard topped with caramelised sugar served with Black Horse Beamish short breads