Imaginative and beautifully cooked food often changing in response to our seasons and always served with elegance.
We use local suppliers wherever possible, and try to keep down those food miles.
Please see an excerpt of our typical dinner menu.
Breast of pigeon, walnut crumb, raisin gel, red endive, blue cheese
Barbecued leeks, goat’s cheese, hazelnut, garden beetroot (v)
Beetroot cured salmon, dill oil, crème fraiche, beetroot, brown bread croutes
Roast fillet of hake, Roscoff onion ‘risotto’, coffee, parmesan
Treacle poached sea trout, orange cous cous, saffron braised fennel, hazelnuts
Fillet of Derbyshire beef, shallot tarte tatin, smoked celeriac mash, creamed Savoy cabbage
Potato, onion & walnut rosti, spinach, charred broccoli, shallot & chive cream (v)
Fillet of halibut, roast cauliflower, baba ghanoush, almond & herb dressing
Milk chocolate mousse, pistachio cake, orange & mascarpone sorbet
Caramel bavarois, honey ice cream, pear, fennel seed tuile
Green apple parfait, lemon thyme, hazelnut caramel, bramble jam
Selection of cheeses, red grape & vermouth granita, marinated celery, artisan biscuits, fruit loaf