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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 regularly cater for many food intolerances including lactose & gluten
Menu content & price may be subject to variation at the discretion of East Lodge
DINNER MENU
Should you have specific dietary requirements and we’ll do our very best to satisfy you. We regularly cater for many food intolerances including lactose & gluten
Menu content & price may be subject to variation at the discretion of East Lodge
DINNER MENU
FIRST COURSE
SOUP
Chef’s freshly made seasonal soup of the day
SOUP
Chef’s freshly made seasonal soup of the day
CRAB
Handpicked Dorset crab, rolled with a crunchy vegetable salad, cos lettuce, ginger juice and brown crab mayonnaise
SMOKED SALMON
Tartare of East Lodge home smoked salmon with pickled cucumber, fresh horseradish, caviar, dill butter and brown bread wafers
GROUSE
Char-grilled breast of grouse from the North Derbyshire Moors with preserved butternut squash, fried bacon bread crumbs and roasted blackberries
SWEETBREADS
Caramelised calves sweetbreads with “Waldorf salad” – walnut purée, soft and crispy celery, apple slices, air-dried ham and a light cream dressing
FISH’N’CHIPS
Salad of salted cod, served two ways with baked potato chips, puréed peas, spicy tomato dressing and roasted scampi tails
VEGETARIAN TART
Warm onion marmalade tart with aubergine fritters, pickled portobello mushrooms and Parmesan cream
MAIN COURSE
LAMB
Duo of Highfield House Farm new season lamb with caramelised black olives, semi dried tomatoes, garlic and thyme flavoured potatoes and reduced lamb juices
DUCK
Roasted breast of Goosnargh duckling with glazed endive, truffled fennel purée, thin fried potato cake and red wine sauce
MARKET FISH
Steamed market fish garnished with buttered young leeks, creamed parsley, new potatoes and a chicken stock reduction
PORK
Slow cooked fillet of rare breed pork served with a warm black pudding, shallot and chive puff pastry wafer and runner beans seasoned with grated pork crackling and crisp pig’s ears
SEA BASS
Fillet of wild sea bass with textures of globe artichoke, rosemary scented cream and sauté potatoes
SPINACH “ROYALE”
Warm spinach “Royale” with potato dumplings, sautéed artichokes and garlic, goat’s cheese fondant and brown butter dressing
BEEF FILLET
Eight ounces of dry-aged rare breed beef fillet with East Lodge triple cooked chips, béarnaise sauce, sauté of chestnut mushrooms and a green salad (£6.00 supplement for this dish)
DESSERT
HOT PUDDING
Our Great British hot pudding of the day
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
PARFAIT
Iced honeycomb and raspberry parfait with raspberry sorbet, fresh raspberries and a chilled Champagne and tapioca soup
APPLES
Warm apple and sultana sponge with apple crumble ice cream, green apple sorbet, butter roasted apples, caramel sauce and a light apple brandy sabayon
CHOCOLATE DELICE
Layers of toasted hazelnut meringue, praline ganache and dark chocolate mousse
BAKEWELL TART
Freshly baked Bakewell Tart with roasted strawberry purée, vanilla custard and clotted cream ice cream
ICE CREAMA 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.
