Evening A La Carte Menu

A La Carte Set Menu


Homemade Bread

Selection of Homemade Breads & Butters




Pan Roast Woodland Pigeon Breast(Can be GF)  

Black Pudding, Pea Puree, Air Pops, Truffle Oil & Afila Cress


Pan Fried King Scallops (Can be GF)  

Smoked Leek, Salsify, King Oyster Mushroom, Oyster Mayo


Roast Butternut Squash Risotto

Blue Cheese Croquett, Toasted Squash Seeds & Rosemary Oil




Duo of Barbary Duck (Can be GF)

Pan Roast Breast & Confit Leg Bonbons

Shallot Puree, Honey Roast Beetroot, Charred Spring Onion, Confit Potato & Red Wine Jus


Pan Roast Scottish Hake (Can be GF)

Hassle Back Potato, Tri Kale, Kohlrabi, Romanesco, Celeriac Velouté


Derbyshire Lamb Rump (Can be GF)

Chervil Puree, Dauphinoise Potatoes, Baby Carrots, Parsnip, Kale


Pre Dessert



                    Apple Terrine (Can be GF)

Caramelised Puff Pastry, Cinnamon Custard, Granny Smith Apple Sorbet, Stem Ginger Crumb 

Dark Chocolate Fondant

Blackcurrant Sorbet, Compressed Cherries, Crystallised Dark Chocolate

Lemon Tart 

Pistachio Macaroon, Raspberry Sorbet, Raspberry Gel, Pistachio Snow


Traditional Cheeseboard +3 or 7 as additional course 

Four  Cheeses   


Petit Fours

Chef’s Selection of Petit Fours



Available Wednesday to Saturday Evening 

Please Note This is a Sample Menu, Subject to Seasonal Change