Winter’s Bistro Evening 5th February 2016

‘Winter’s End’ Dinner Menu
5th February 2016
£29.00 per person

-complimentary hors d’hoeurve of grilled smoked cheddar & pickle on toasted croutes

‘Potted’ Home Smoked Pheasant
Creamed home smoked pheasant with a touch of horseradish ‘potted’ and served with caramelised red onion and port chutney, finished with tossed leaves, crispy pancetta and shavings of stilton nestled with crispy wafers

Winter’s Lamb Broth
A clear stock soup with finely cut root vegetables and potato with pearl barley and lentils with tender cuts of lamb finished with thyme dumplings

A Pot of Mussels
Shelled mussels cooked with shallots, a hint of garlic, white wine & cream, the sauce thickened with egg yolk and finished with a dusting of chopped parsley and mature cheddar cheese served with crusty bread

Main Course
Fillet & Liver of Venison
Pan fried fillet of venison with tarragon and thinly sliced liver with fresh thyme flamed with brandy and wild mushrooms finished on sweet potato puree with a rich stilton cream sauce

A Pastry Purse of Lamb
Tender fillets of lamb cooked with finely chopped shallots and parsnips in a rich stock sauce with Derbyshire ale and rosemary in a pastry purse finished on oyster mushrooms sautéed with smoked bacon

Home Smoked Fillet of Trout on a Haddock Chowder
Boneless and skinless fillet of rod caught Derbyshire trout home smoked with maple syrup layered onto a smoked haddock creamy chowder with fine cut leeks and cockles topped with cheddar crisps

Filled and Braised Butternut Squash (V)
A ring of butternut squash filled with black eyed beans, couscous and herbs, braised in a stock with fine cut root vegetables, finished with sautéed oyster mushrooms

All the above main courses are served with a selection of seasonal vegetables & a potato dish

Home made ‘Pantry’ Desserts

Treacle Sponge Pudding with a Trio of Sauces
A light individual baked treacle pudding drizzled with vanilla sauce, Baileys sauce and rich toffee sauce, served with pearls of ice cream

Apple ‘Tarte Tatin’
A selection of sliced apples cooked in caramelised sugar then topped with pastry, oven baked, flipped over and served with vanilla ice cream & pouring cream

Butler’s Winter Cheeseboard
Assorted cheeses served with warmed home made date chutney, a selection of home made savoury biscuits, soured grape jelly and baked sea salted nuts

Whisky coffee with chocolate straws £4.50 supplement
Filter coffee £2.00 supplement