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- GRILLED ASPARAGUS
- TOPPED WITH GARLIC BUTTER AND PARMESAN, SERVED WITH A POACHED EGG AND PARMA HAM
- SCOTTISH SMOKED SALMON
- FENNEL REMOULADE AND A CITRUS FRUIT DRESSING
- CREVETTE CHOWDER
- WITH WARM CRUSTY BREAD
- HONEY AND PARSNIP SOUP
- WITH CROUTONS
- BREADED BRIE WEDGES
- WITH CRANBERRY SAUCE AND DRESSED LEAVES
To Follow
- ROAST SIRLOIN OF DERBYSHIRE BEEF
- WITH YORKSHIRE PUDDING, GARLIC AND HERB ROAST POTATOES AND STOCK POT GRAVY
- ROAST LEG OF DERBYSHIRE LAMB
- WITH GARLIC AND HERB ROAST POTATOES AND A RED WINE AND ROSEMARY GRAVY
- PAN SEARED SEA TROUT
- WITH GARLIC AND HERB ROAST POTATOES AND A WHITE WINE, CREAM AND CHIVE SAUCE
- MUSHROOM STUFFED CHICKEN BREAST
- WRAPPED IN PANCETTA, WITH GARLIC AND HERB ROAST POTATOES AND A BRIE SAUCE
- POTATO GNOCCHI
- IN A FOUR CHEESE SAUCE, WITH GARLIC BREAD
To Finish
- STICKY TOFFEE PUDDING
- WITH BUTTERSCOTCH SAUCE AND VANILLA ICE CREAM
- CHOCOLATE AND HAZELNUT BROWNIE
- WITH CHOCOLATE SAUCE AND PISTACHIO ICE CREAM
- AMERETTI BISCOTTI PARFAIT
- WITH SALTED CARAMEL SAUCE AND HAZELNUT BRITTLE
- CLASSIC LEMON TART
- WITH RASPBERRY COULIS AND FRESH RASPBERRIES
- SPICED APPLE CRUMBLE
- WITH VANILLA CUSTARD