an example

SAMPLE MENU

STARTERS

Seared scallops, chorizo, pea puree, beetroot pickled banana shallots, lime sea salt

£11

Twice bakes Hartington Stilton souffle, green grape, walnut and Stilton sauce (v)

£8

Crispy confit Gressingham duck leg, butter bean and puy lentil stew, Cassis soaked raisins, single estate balsamic vinegar, Hillfarm extra virgin rape seed oil

£8

Pork terrine wrapped in smoked bacon, pistachios, dried cranberries served with red onion marmalade, dressed baby gem, Melba toast

£7.50

Pan fried Wye Valley asparagus, puff pastry pillow, shallot, vine tomato and chive butter sauce (v)

£7.50

 

Main CoUrseS

Eight hour cooked pork belly, Poxons black pudding, sausagemeat and spring greens parcel, red cabbage puree, caramelised apple, Calvados and dry cider jus, buttered mash

£22

Fillet of beef, fondant potato, goose fat sour dough, beans in bacon, vine cherry tomatoes, field mushroom, red wine and shallot butter 

£25

Smoked cod loin, lobster thermidor and vintage Cheddar rarebit, fondant potato, baby spinach, lobster sauce

£24

Hummus, green lentil and butter bean ‘meat-less’ balls, chargrilled vegetable ratatouille, spinach and hazlenut pesto (v)

£18.50

Roasted rack of lamb, gratin Dauphinoise, char grilled vegtables, mint vinegar jus

£23

Sides

Glazed carrots   –   Spring Greens   –   French Beans   –   Field Mushrooms   –   Leeks

£3.50

DESSERTS

Warm treacle and orange tart, crème fraiche, confit orange segments

£6.50

Strawberry Eton mess, raspberry sorbet and sauce, vanilla bean sauce

£6.50

Lime and stem ginger cheesecake, bourbon biscuit base, mango sauce, passion fruit

£6.50

Selection of British cheeses, with chutney & cheese biscuits

£8.50

Bitter chocolate cremeux, white chocolate mousse, chocolate pencils, coffee bean sauce

£6.50

We try wherever we can to source all our produce locally.
Our meats are supplied by Owen Taylors from Leabrooks, Derbyshire, our fish is supplied by RG Morris from Buxton & our vegetables from Chesterfield Market

Food Allergy Information

We use nuts, fish, eggs, shellfish, milk, and gluten products within our kitchen, and it is impossible to fully guarantee separation of these items in storage, preparation, or cooking. Many ingredients such as onions, garlic, peppers, seasonings, and alcohol are an integral part of our basic preparations and it is not possible to isolate them entirely from dishes. Where guests are intolerant of these basic ingredients, we can where possible offer an alternative.