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Dinner menu
We are delighted to announce that we have been awarded 3 Rosettes by the AA for the cuisine at East Lodge
Recognising that our diners want a variety of experience, Simon Bradley, our Head Chef, has designed varied 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
Menu content & price may be subject to variation at the discretion of East Lodge
Our head chef Simon Bradley has a distinguished CV, where he has worked alongside some of the UKs greatest culinary talents whilst being mentored by some of the world’s greatest chefs – none more recognisable than Simon’s time with Raymond Blanc at the 2 Michelin Starred Le Manoir aux Quait’ Saisons. We are extremely proud to have won our 3rd AA Rosette and this places East Lodge within the top 10% of restaurants in the whole of the UK.
DINNER MENU: January 2013
FIRST COURSE
SOUP
Freshly made soup of the day
PARFAIT
Smooth duck liver and Port parfait with a beetroot and orange relish and sour dough wafers
SMOKED SALMON
Our own Rowsley cure Scottish smoked salmon, with a cucumber and dill salad, homemade butter and soda bread wafers
FISHCAKE
The East Lodge fishcake made with smoked haddock and salmon and homemade tartare sauce
TERRINE
Pressed terrine of ham hocks, free range chicken and green peppercorns, celeriac and mustard seed salad and toasted granary bread
VEGETARIAN
We have an array of vegetarian options; please ask for today’s special
MAIN COURSE
SALMON
Fillet of salmon, steamed with green vegetables, new potatoes and pink shrimp butter
BEEF
Braised beef cheek with red wine sauce, smoked bacon, caramelised swede and potatoes rolled in herb butter
CHICKEN
Breast of corn fed chicken roasted with tarragon, carrot purée, glazed shallots and pommes Anna
FILLET STEAK
8oz fillet steak, served with triple cooked chips, button mushrooms, deep-fried onion rings and Béarnaise sauce (Unfortunately due to market prices there is a £6.00 supplement for this dish)
RISOTTO
Risotto of Parmesan cheese with goat’s cheese cream, chives and celery
COFFEE
Tea or coffee and home-made mince pies £4.00
2 courses for £32.00 pp or 3 courses for £39.50