The Bistro
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Our bistro evenings are held every Friday evening. We want you to enjoy your visit to us and therefore we have flexible arrival times (any time between 7pm and 9pm), we don't turn tables around - your table is for your sole use all evening. Whilst we don't have a lounge area, guests are able to have pre-dinner drinks at their table if required. We are fully licensed and stock a selection of locally sourced ales together with a fine wine selection and bar choice.
The bistro is also available for private hire any evening or Sunday lunch (subject to availability). We can comfortably seat up to 24 guests for private events (minimum 15 guests).
We also host speciality evenings (see our calendar of events page).
To make a reservation or enquire about private dining, please telephone us on 01332 519007 or e-mail us via our contact us page.
BISTRO MENU COMMENCING JANUARY 2012
Starter
Smoked Haddock & Bean Chowder
A creamy natural smoked haddock chowder with assorted beans, finished with shavings of mature cheddar cheese
Braised ‘Game’ Dumplings
Local shot game of pheasant, wood pigeon and duck home made meat dumplings cooked in a broth stock with lentils, beans & herbs
Duck Liver Parfait with Armaniac (£1.50 extra)
A home made creamy duck liver parfait served with a tossed saladette of avocado and crispy bacon, drizzled with a sherry dressing and finished with melba toast
Home Smoked Chicken with Stilton Mushrooms
Assorted button and chestnut mushrooms sautéed with shallots and cured bacon, finished with Derbyshire stilton on a sesame seed toasted croute topped with curls of smoked chicken, finished with a rocket salad
Main Course
Pan Fried Lambs Liver with Wild Mushrooms
Sliced lambs liver pan fried with thyme and wild mushrooms, finished with creamy sweet potato puree, surrounded with a reduced wine stock sauce
Pan Fried Medallions of Monkfish (£4.00 extra)
Medallions of monkfish pan fried with dill, served with saffron and spinach potato puree, surrounded with a clear lentil and cured bacon sauce
Filled & Wrapped Chicken
Chicken breast filled with brie and tarragon wrapped with parma ham, oven roasted and carved on linguine pasta cooked with a creamy mustard seed and leek sauce
Wood Pigeon ‘En Croute’
Wood pigeon breasts wrapped with pancetta and wild mushrooms, encased with pastry and oven baked, served on a rosti potato with ‘George Stafford’ black pudding surrounded with a rich port wine sauce
Avocado & Feta Cheese Tartlet (V)
A home made tartlet with avocado, feta cheese and tarragon, finished with a roast tomato and lentil clear stock sauce
Home made Sticky Toffee Pudding Home made light Passion Fruit Crème Brullee Home made Hazelnut and Coffee Cheesecake
Home made ‘Pantry’ Desserts
Classic sticky toffee pudding with a drizzling of butterscotch and vanilla sauce, finished with pearls of lemon sorbet in a brandy snap basket
A refreshing creamy passion fruit crème brullee with a crispy burnt sugar top served with stem ginger home made biscuits
A creamy hazelnut and coffee liquor cheesecake, served with caramelised apples and finished on crème anglais sauce
