Evening Dining

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 example of our typical dinner menu.




Starters

King scallop, sweet potato, chicken wing, chicory, aubergine

Wood pigeon, butternut purée, caper & raisin dressing, cob nuts, Savoy cabbage

Cod fillet, ‘salt & vinegar’, fish scraps, pea purée, pea shoots

Parsnip Pannacotta, pear granita, parsnip puree, poached pear, candied walnuts

Game terrine, Bramley apple & date chutney, soda bread, winter leaf

House baked breads, burnt onion butter, olive oil & balsamic, Nocellara del Bellice olives





Main Courses

Derbyshire fillet of beef (served medium rare), braised oxtail, charred gem, truffle pomme purée, marrow bone crumb

Spinach & goat’s cheese roulade, beetroot risotto, salt baked celeriac, oyster mushrooms (v)

Derbyshire rump of lamb, potato terrine, heritage beetroot, pickled blackberries, sweet breads

The George Proper Pie, creamed potato, market greens, red wine gravy

Confit sea trout, chorizo & white broth, pak choi

Pork belly, apple fondant, pig cheek, red cabbage purée, stem broccoli, creamed potato





Puddings and Cheese

Baked apple terrine, Douglas fir ice cream, candied apple, tea infused custard

Chocolate torte, Pedro Ximenez jelly, prune ice cream, chocolate pastry, cherry puree

Yorkshire forced rhubarb cheesecake, parkin, poached rhubarb, rhubarb & rosewater macaroon

Sticky toffee pudding, homemade whisky ice cream, sticky toffee sauce

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