Our bistro is available for private hire any evening or Sunday lunch (subject to availability). We can seat up to 22 guests (minimum 10 guests).
Our dinner menu is priced at £29.00 per person (sample menu below) and are fully licensed and stock a variety of locally sourced ales, fine wines & a full bar menu. We also host speciality evenings (see our Calendar of Events page). Should you wish to enquire about private dining, please telephone us on 01332 519007 or contact us online.
Why not join our exclusive ‘Butler’s Dining Club’ – Simply forward your e-mail address via our contact us page and you will be the first to be notified of all our forthcoming events, with some exclusive offers!
Alternatively, we can bring our Bistro to you. Our events team will set your table, serve pre-dinner drinks to your guests, serve dinner, table wine & clear away for you – contact us for further details!
(We regularly up-date our Calendar of Events throughout the year, however our speciality events are very popular & do get booked up very quickly!)
£31.50 per person including tea or coffee (or £29.00 per person exc tea or coffee)
- Complimentary Hors d’oeuvre
- Home made bread served with butter & Balsamic Oil
- Additional – Selection of olives with feta cheese and sun-dried tomato drizzled with rapeseed oil (£3.00 extra)
Butternut Squash Soup (V option available)
A creamy butternut squash soup with swirls of pea and mint puree served with crispy pancetta, gruyere cheese and chives served with home made stilton cheese straws
Home Smoked Fillet of Lamb Saladette
Fillet of lamb home smoked rolled in seasoning pan fried & sliced onto a toasted croute with dressed leaves drizzled with a home made Dovedale Blue dressing and slices of apricot & walnuts
Rod Caught ‘Carsington’ Trout Gravalax
Rainbow trout caught by the chef! Home cured with a dill and pink peppercorn marinade, served with a mustard seed dressing, fine leaves & anchovy cheese straws
Fresh Mussels in a Creamy White Wine Sauce
Mussels in the shell cooked with shallots, a little garlic, white wine & cream, finished with chopped herbs and simply served with crusty baguette
Cured Rump Steak with Peppercorn Sauce
Home cured rump steaks with herbs and peppercorns seared in the pan with oyster mushrooms and kale, finished with a brandy and peppercorn creamy wine sauce topped with crispy pancetta
Creamy Fish Pan with Potato Gratin
A pan of smoked haddock, red mullet, salmon, mussels, cockles & scallops cooked to order in a creamy wine herb stock sauce topped with creamy potato and English cheddar cheese gratin
Fillet of Roe Venison
Fillet of venison wrapped with thyme and pancetta pan fried pink & carved onto crispy black pudding and assorted wild mushrooms with shallots and Dovedale Blue, pan fried & surrounded with a redcurrant and port reduced stock sauce
Last of the Season ‘Partridge’
Braised partridge thighs with chestnut mushrooms and tarragon, white wine, cream & stock, topped with partridge breast wrapped with pate & puff pastry, brushed with thyme and oven baked.
Baked Avocado ‘Wellington’
Whole avocado filled with figs & Dovedale Blue cheese wrapped in pastry oven baked & carved onto sautéed curly kale, finished with a creamy tarragon and white wine sauce
All the above main course are served with a selection of seasonal vegetables & a potato dish
Home made ‘Pantry’ Desserts
Apple and Plum Tarte Tatin
Apple slices and plums in a peach liquor, caramelised and topped with pastry, oven baked & served with a pot of vanilla sauce
Dark Chocolate Mousse with Warm Liquor Sauce
Light & creamy dark Belgium chocolate mousse finished with an orange liquor caramelised sauce topped with shards of white chocolate
Toffee and Vanilla Pod Crème Brullee
A light creamy toffee and vanilla crème brullee with a crispy caramelised top served with Amaretto biscuit filled with raspberry cream
Butler’s Cheeseboard (£4.50 extra)
A selection of County cheeses served with Butler’s home made date chutney, celery, grapes, biscuits & breaded croutes
-with glass of port (£6.50 extra)
Please speak to us regarding any allergies or special dietary requirements.