Winter Dinner Menu

We use local suppliers wherever possible, and try to keep down those food miles. Our menu will often change in response giving wonderful variety and seasonal produce a plenty!

Please see an example of our typical winter dinner menu.




Starters

Farnsfield Estate partridge breast, butternut puree, Savoy & celeriac, caper & raisin dressing (may contain traces of shot)

£9

Beetroot cured salmon, fennel & kohlrabi slaw, pink grapefruit, beetroot gel

£8

Goats cheese custard, savoury granola, data puree & Bramley apple granita

£7

Chicken liver mousse, Seville orange marmalade, tin loaf, watercress

£7

Twice baked cheese soufflé, beer pickled onions, shallot puree, mustard frills (v)

£8




Main Courses

Locally reared 8 oz rib eye steak, thyme roasted field mushroom, vine tomato, house butter, chips

£22

The George Proper Pie, house chips, market greens, red wine gravy

£16

Local estate pheasant, seared breast, confit leg, pistachio & apricot pearl barley risotto, braised red cabbage

£14

Lightly spiced carrot & Staffordshire organic cheddar cakes, onion fondue, spinach, pickled carrot, coriander (v)

£14

Hake, chorizo & cannellini cassoulet, braised fennel

£18

Crispy pork belly, glazed pig cheek, homemade black pudding, purple sprouting broccoli, wholegrain creamed potato

£18




Puddings and Cheese

Pear Bakewell tart, poached pear, fudge ice cream

£6

Raspberry parfait, burnt white chocolate, raspberry crumb

£7

Sticky toffee pudding, butterscotch sauce, vanilla ice cream

£6

Dark chocolate mousse, cherry sorbet, chocolate crumb, black cherries, sorrel

£7

Trio of Chef’s homemade ice creams

£6

Cheese board: Hartington Blue, Yorkshire Fettle, Staffordshire organic Cheddar, Bosworth Ash, artisan biscuits, house chutney, fruit loaf

£8