Menu
Starters
- Leek & Potato Soup
- with crusty bread (GF*, V)
- Tomato & Basil Soup
- with crusty bread (GF*, VO)
- Flatcap Mushroom
- filled with petit ratatouille, grilled goats cheese, aged balsamic (GF, VO)
- Honeydew, watermelon & cantaloupe melon
- lime syrup, lemon sorbet (V, VO)
- Chicken Liver Pate
- with toasted bread & cranberry puree (GF*)
- Panko Breaded Brie Wedges
- red grape & rosemary chutney, dressed leaves (V)
- Cream of Garlic Mushrooms
- on toasted sourdough (GF*, VO*)
Mains
- Brisket of Beef
- creamed potatoes, roasted carrots & rich burgundy sauce (£3pp supplement)
- Pork Loin Steak
- wholegrain mustard mash, creamed brandy sauce (GF*)
- Topside of Derbyshire beef
- creamed mash, roasted potatoes, Yorkshire pudding, pan gravy (GF*)
- Roast Turkey
- sage & onion stuffing, creamed mash, roasted potatoes, pan gravy, seasonal vegetables (GF*)
- Herb Crusted Haddock Fillet
- herb buttered crushed potatoes & cream of white wine sauce
- Salmon Fillet
- sautéed potatoes, tender stem broccoli & hollandaise sauce (£3pp supplement)
- Sun-dried Tomato & Pine Nut Risotto
- with parmesan shavings (VO*, GF*)
- Vegetable Lasagne
- with a house salad (V)
- Pan Seared Pheasant Breast
- creamed potatoes, roasted root vegetables & red wine jus (GF*) Available October-March only
Puddings
- Available from our daily pudding menu
Available for tables of 12 and above. A non-refundable deposit of £5pp is required upon booking confirmation
Pre-orders are also required no later than 1 week in advance
*Choose 3 starters (1 being soup) & 3 mains only*
From this menu we ask that you make a selection of three starters & three mains to which your guests can then select their meal choices from.
We also have a party and celebration buffet menu. Please speak with a member of our team to find out more