Weddings at Spanish City

Menu 1

Starters

Carrot and coriander soup (V, GF, VE)
Herb Crumb

North Sea Salt Cod Fishcakes
Buttered Spinach, Fish Cream, Parsley Oil

Northumbrian Leek and Potato Soup (V, GF)
Cheese gougere

English Pea and Ham soup
Ham Hock, Pea Shoots

Spiced Coconut and Parsnip Soup (V,VE,)
Apple

Mains

Roast Chicken Breast
Fondant Potato, Roast Heritage Carrot, Tarragon Jus

Slow Cooked Pork Belly
Black Pudding, Braised Cabbage, Cider Sauce

Roasted Butternut Squash and Spelt Risotto (V)
Yorkshire Blue Cheese, Sage

Chicken Breast Wrapped in Bayonne Ham
Green Peppercorn Sauce, Gratin potatoes

Wild Mushroom Gnocchi (V)
Cep Cream, Pine Nuts, Parsley

Heritage Beetroot Tart Tatin (V)
Glazed Northumbrian Cheese, Tomato Chutney

Dessert

Raspberry and Vanilla Pavlova
Raspberry Yogurt Cream

Crème Brûlée (V)
Lemon Madeline

Apple and Almond Tart (V)
Chantilly Cream

 

Allergens: If you require information about any ingredients or allergens in our dishes, please ask a member of staff

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