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Dinner menu
Simon Bradley, our Head Chef, has designed menu selections that reflect the seasonality of the ingredients sourced from local suppliers and wherever possible our own gardens. Simon’s menus are creative and evolve with the seasons. These menus show versatility and give you a wide choice. Our dishes are cooked to order, à la minute, using only the freshest of produce.
Should you have specific dietary requirements and we’ll do our very best to satisfy you. We regurly cater for many food intolerances including lactose & gluten
DINNER MENU
Should you have specific dietary requirements and we’ll do our very best to satisfy you. We regurly cater for many food intolerances including lactose & gluten
DINNER MENU
FIRST COURSE
SOUP
Chef’s freshly made seasonal soup of the day
CRAB
Handpicked Dorset crab, potted with spicy butter, and served with a herb salad and granary toast
SMOKED SALMON
Our own home smoked Scottish salmon with crunchy cucumber, East Lodge beetroot and horseradish relish, caviar cream and baby capers
GAME SAUSAGE
Peak District game sausage roll, marinated in Madeira and thyme, with pickled red cabbage, Savoy cabbage and a rich Burgundy sauce
SALAD
Salad of celeriac remoulade with cracked peppercorn wafers, marinated sliced celeriac and a truffled egg yolk dressing
TERRINE
Pressed terrine of ham hocks, duck confit, duck livers and white beans with pickled turnips, grated pork crackling, Morteau sausage and carrot dressing
TUNA
Carpaccio of octopus with East Lodge tuna “ham”, salad of Cornish sardines and Jerusalem artichokes tossed in a lemon and shallot dressing
SOUP
Chef’s freshly made seasonal soup of the day
CRAB
Handpicked Dorset crab, potted with spicy butter, and served with a herb salad and granary toast
SMOKED SALMON
Our own home smoked Scottish salmon with crunchy cucumber, East Lodge beetroot and horseradish relish, caviar cream and baby capers
GAME SAUSAGE
Peak District game sausage roll, marinated in Madeira and thyme, with pickled red cabbage, Savoy cabbage and a rich Burgundy sauce
SALAD
Salad of celeriac remoulade with cracked peppercorn wafers, marinated sliced celeriac and a truffled egg yolk dressing
TERRINE
Pressed terrine of ham hocks, duck confit, duck livers and white beans with pickled turnips, grated pork crackling, Morteau sausage and carrot dressing
TUNA
Carpaccio of octopus with East Lodge tuna “ham”, salad of Cornish sardines and Jerusalem artichokes tossed in a lemon and shallot dressing
MAIN COURSE
BEEF
Highfield House Farm beef cheek, cooked slowly for 24 hours, with smoked pommes purée, crisp bone marrow and sweetbreads, button onions, parsley coulis and red wine sauce
DUCK
Breast of Gressingham duckling with a turnip and potato gratin, sauté of sprouts, kohlrabi and red radishes, beetroot puree and aged sherry vinegar
HADDOCK
Fillet of North Sea haddock, deep - fried in beer batter, with hand cut fries, mushy peas and tartare sauce
CHICKEN
Duo of free range Derbyshire chicken – roasted breast and its leg stuffed with ham and tarragon, glazed with a rich claret reduction and served with macaroni cheese and braised lettuce
TURBOT
Roasted fillet of line caught turbot with a tiger prawn and chive lasagne, shellfish foam and steamed seasonal greens
RISOTTO
Risotto of Penny Bun mushrooms with slow roasted garlic, flat leaf parsley, Parmesan cheese and wild rocket
STEAK
Fillet of dry aged rare breed beef with triple cooked chips, sautéed button mushrooms, grilled vine tomato, watercress salad, beer battered onion rings and either béarnaise of peppercorn sauce (£5.00 supplement for this dish)
BEEF
Highfield House Farm beef cheek, cooked slowly for 24 hours, with smoked pommes purée, crisp bone marrow and sweetbreads, button onions, parsley coulis and red wine sauce
DUCK
Breast of Gressingham duckling with a turnip and potato gratin, sauté of sprouts, kohlrabi and red radishes, beetroot puree and aged sherry vinegar
HADDOCK
Fillet of North Sea haddock, deep - fried in beer batter, with hand cut fries, mushy peas and tartare sauce
CHICKEN
Duo of free range Derbyshire chicken – roasted breast and its leg stuffed with ham and tarragon, glazed with a rich claret reduction and served with macaroni cheese and braised lettuce
TURBOT
Roasted fillet of line caught turbot with a tiger prawn and chive lasagne, shellfish foam and steamed seasonal greens
RISOTTO
Risotto of Penny Bun mushrooms with slow roasted garlic, flat leaf parsley, Parmesan cheese and wild rocket
STEAK
Fillet of dry aged rare breed beef with triple cooked chips, sautéed button mushrooms, grilled vine tomato, watercress salad, beer battered onion rings and either béarnaise of peppercorn sauce (£5.00 supplement for this dish)
DESSERT
HOT PUDDING
Our Great British hot pudding of the day
CHOCOLATE
Dark chocolate gateau with caramel and rum syrup, peppered poached apricots, chocolate mousse and apricot puree
BAKEWELL PUDDING
Assiette of Bakewell Pudding: – warm Bakewell tart with custard, Bakewell Pudding ice cream with strawberry jelly and almond crumble and chilled almond milk and strawberry mousse
RHUBARB
Iced honeycomb and vanilla parfait with poached Yorkshire rhubarb, sorbet and jelly, orange and Grenadine syrup
ICE CREAM
A selection of homemade ice cream and sorbets
CHEESE
Selection of cheeses supplied by Neal’s Yard Dairy with homemade biscuits, grapes and celery
HOT PUDDING
Our Great British hot pudding of the day
CHOCOLATE
Dark chocolate gateau with caramel and rum syrup, peppered poached apricots, chocolate mousse and apricot puree
BAKEWELL PUDDING
Assiette of Bakewell Pudding: – warm Bakewell tart with custard, Bakewell Pudding ice cream with strawberry jelly and almond crumble and chilled almond milk and strawberry mousse
RHUBARB
Iced honeycomb and vanilla parfait with poached Yorkshire rhubarb, sorbet and jelly, orange and Grenadine syrup
ICE CREAM
A selection of homemade ice cream and sorbets
CHEESE
Selection of cheeses supplied by Neal’s Yard Dairy with homemade biscuits, grapes and celery
COFFEE
Tea or coffee and homemade petit fours £3.95
Tea or coffee and homemade petit fours £3.95
2 COURSES: £31.00 3 COURSES: £37.50.
