Winters Bistro Evening – Friday 27th January

Winters Bistro Menu

£30.00 per person

Complimentary warm artisan breads served with warm home made pesto & toppings


End of Season Potted Pheasant

Derbyshire shot pheasant breast cooked with shallots & smoked pancetta in a cream stock wine sauce with a little tarragon, topped with a light pastry crust, finished with toasted stilton croutes

Smoked Haddock Chowder with Shellfish

A creamy smoked haddock chowder with fine cut leeks and pan fried sliced of scallops & mussels, finished with a dusting of Applewood smoked cheddar cheese, served with crusty white artisan bread

Assorted Mushrooms with Stilton

A selection of mushrooms cooked with shallots, fresh thyme and creamy stilton, finished on toasted brioche, served with a rocket, beetroot & walnut salad

Main Course

Braised Rump of Lamb

Slow braised rump of lamb cooked with root vegetables, rosemary & mint in a rich wine stock sauce, topped with fillet of lamb

Pan Fried Mallard

Derbyshire shot mallard duck breast wrapped with Serrano ham, simply pan fried with rosemary and Derbyshire lemon infused rapeseed oil, carved onto sautéed curly kale and pine nuts, finished with sweet potato puree, surrounded with a red wine & red currant reduction

Oven Roasted Loin of Cod

Loin of cod, oven roasted and basted with sage butter & oak smoked rapeseed oil, finished on braised butternut squash and leeks, surrounded with a rich tomato & lentil sauce

 Filled & Wrapped Avocado(V)

Half avocado filled with mixed beans and Cornish brie, wrapped with puff pastry, oven baked and served on sautéed kale & leeks, surrounded with a rich tomato wine sauce

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

Home made ‘Pantry’ Desserts

Baked Pears on Crepes Suzette

Pears baked with orange, stem ginger, sweet white wine, rum & cinnamon, finished on crepes suzette with pearls of lemon sorbet

Saffron Pavlova with Lime Curd

Home made crunchy & soft cantered saffron pavlova on crème anglais sauce topped with curls of home made lime curd drizzled with blueberry coulis

Butler’s Winter Cheeseboard

Assorted cheeses served with warmed quince chutney, savoury biscuits, warmed grape puree and oven roasted sea salt nuts

Tea or coffee