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.
Starter Clear Lamb Broth Soup (V option available) A clear lamb broth soup with root vegetables, lentils and barley finished with mature cheddar toasted croutes Moules Mariniere Fresh seasonal mussels cooked with shallots, a hint of garlic, white wine cream and herbs served with home made mustard bread Scottish Scallops with Tagliatelle (£2.25 extra) Fresh scallops pan fried with shallots, wine, cream and mustard seed bound with home made dill and spinach tagliatelle pasta and curls of cured parma ham, finished with anchovy cheese straws Glazed Wood Pigeon with Wild Mushrooms Wood pigeon breast pan fried and glazed with redcurrants, deglacer with red wine and stock served on a toasted croute with wild mushrooms sautéed with shallots and stilton cheese finished with a warm beetroot salad Wood Piqeon personally shot by Ralph, Chef/ Director Main Course A trio of Local Pork Pan fried fillet of pork glazed with mushroom seed, honey and sage, crispy slow cooked belly pork and famous George Stafford black pudding served on creamed roasted parsnips finished with a redcurrant wine jus Beef Sirloin with Stilton & Caramelised Pear (£3.95 supp) Medallions of beef sirloin pan fried with pink peppercorns, flamed with drambuie and finished with a little cream served with a mushroom filled with stilton and sliced caramelised pear wrapped in filo pastry, oven baked and served onto crispy famous George Stafford black pudding Sea Bass with Oyster Mushrooms and Samphire Pan fried fillet of sea bass with fennel seed, served on sautéed buttered samphire, spinach leaf and tomato, finished with wine, stock and lentils Confit of Pheasant Confit of pheasant leg and breast of pheasant with pancetta and thyme served on braised parsnips finished with a redcurrant stock sauce Layered Aubergine with Couscous Bean Stew (V) Aubergine layered with brie and tarragon oven baked and finished on a stew of butterbean, couscous and sun dried tomato sauce Home made ‘Pantry’ Dessert Treacle Ginger Sponge Pudding Home made individual ginger treacle sponge pudding served with warm crème anglais sauce finished with caramelised toffee pears Baileys Crème Brullee Home made creamy Baileys crème brullee with a crispy caramelised top served mille feuille filled with Belgium chocolate mousse Baked Blackberry Cheesecake Home made soft blackberry baked cheesecake served on a warm Autumn sauce, finished with a brandy snap basket filled with pearls of vanilla ice cream The Butler’s Cheeseboard (£2.50 extra) Dovedale Blue, Sage Derby, Devon Brie and Mature English Cheddar served with home made date chutney, celery, grapes and a selection of savoury biscuits & butter -with glass of port (£3.95 extra) -with a glass of 1983 vintage port (£4.95 extra)
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Chef’s Cheese Platter (for the table)
served as an optional fourth course to share
Dovedale Blue, Sage Derby, Devon Brie and Mature English Cheddar served with home made date chutney, celery, grapes and a home made selection of savoury biscuits
£4.00 – serves 2
Filter Coffee & Home made Chocolates (£2.50 extra)
Latte, Cappuccino, Espresso, Tea & flavoured Teas also available
Liquor Floater Coffee with Home made Chocolates (£3.50 extra)
