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Sunday Lunch
This is a sample of a recent menu. The menu changes slightly each week
FIRST COURSE
SOUP
Chef’s freshly made leek and potato soup
VENISON
Venison, prepared like air dried ham with green herbs, “Bakewell Best” bitter jelly, crunchy dripping, salad of red and white radishes, rye toast
FISHCAKE
Our own recipe fishcake with a tartare sauce, spiced tomato relish and pickled onions
SMOKED SALMON
Tartare of East Lodge home smoked salmon with pickled cucumber salad, caviar, beetroot purée and horseradish cream
RABBIT
Rillette of rabbit with a smooth liver & port parfait, salad of pickled vegetables, toasted granary wafers
PRAWN
Prawn cocktail made with Icelandic cold water prawns, iceberg lettuce with a classic Marie Rose sauce and buttered granary bread
ARTICHOKE
Salad of Vinaigrette of artichokes and salsify with rosemary tuiles, truffle cream and shallots rolled in onion ash
MAIN COURSE
BEEF
Roast sirloin of prime aged beef from Highfield House Farm, roasted on the bone, with Yorkshire pudding, roasted potatoes and red wine gravy
PORK
Loin of Derbyshire pork slow roasted with garlic and thyme served with roasted potatoes and rich pan gravy
BARLOW TURKEY
Roast breast of Barlow turkey with roasted potatoes, bacon and thyme breadcrumbs and poultry gravy
SALMON
Fillet of Scottish salmon, seared on the plancha with steamed new potatoes & sauce Béarnaise
RISOTTO
Risotto of parsley, spinach & watercress with a deep fried East Lodge egg, micro cress & rosemary tuiles
DESSERT
STICKY TOFFEE PUDDING
Date pudding served with butterscotch sauce & your choice of vanilla custard, ice cream or clotted cream
CHOCOLATE
Delice of dark chocolate with ginger meringue, Ashbourne gingerbread & stem ginger crème anglaise
ALASKA
The East Lodge -baked Alaska “flambé” – mango ripple ice cream baked in meringue on a light sponge biscuit with marinated mandarins and blood oranges
APPLE CRUMBLE
Warm apple crumble tartlet of our own orchard apples with mincemeat ice cream & caramel sauce
BAKEWELL PUDDING
Vanilla custard ice cream coated in praline powder with almond milk sorbet, caramelised puff pastry, preserved strawberry jelly, syrup and warm almond sponges
ICE CREAM
A selection of homemade ice cream and sorbets
CHEESE
Selection of English and continental cheeses with homemade biscuits, grapes and celery
COFFEE AND MINTS
3 COURSES AND COFFEE: £32.00
FIRST COURSE
SOUP
Chef’s freshly made leek and potato soup
VENISON
Venison, prepared like air dried ham with green herbs, “Bakewell Best” bitter jelly, crunchy dripping, salad of red and white radishes, rye toast
FISHCAKE
Our own recipe fishcake with a tartare sauce, spiced tomato relish and pickled onions
SMOKED SALMON
Tartare of East Lodge home smoked salmon with pickled cucumber salad, caviar, beetroot purée and horseradish cream
RABBIT
Rillette of rabbit with a smooth liver & port parfait, salad of pickled vegetables, toasted granary wafers
PRAWN
Prawn cocktail made with Icelandic cold water prawns, iceberg lettuce with a classic Marie Rose sauce and buttered granary bread
ARTICHOKE
Salad of Vinaigrette of artichokes and salsify with rosemary tuiles, truffle cream and shallots rolled in onion ash
MAIN COURSE
BEEF
Roast sirloin of prime aged beef from Highfield House Farm, roasted on the bone, with Yorkshire pudding, roasted potatoes and red wine gravy
PORK
Loin of Derbyshire pork slow roasted with garlic and thyme served with roasted potatoes and rich pan gravy
BARLOW TURKEY
Roast breast of Barlow turkey with roasted potatoes, bacon and thyme breadcrumbs and poultry gravy
SALMON
Fillet of Scottish salmon, seared on the plancha with steamed new potatoes & sauce Béarnaise
RISOTTO
Risotto of parsley, spinach & watercress with a deep fried East Lodge egg, micro cress & rosemary tuiles
DESSERT
STICKY TOFFEE PUDDING
Date pudding served with butterscotch sauce & your choice of vanilla custard, ice cream or clotted cream
CHOCOLATE
Delice of dark chocolate with ginger meringue, Ashbourne gingerbread & stem ginger crème anglaise
ALASKA
The East Lodge -baked Alaska “flambé” – mango ripple ice cream baked in meringue on a light sponge biscuit with marinated mandarins and blood oranges
APPLE CRUMBLE
Warm apple crumble tartlet of our own orchard apples with mincemeat ice cream & caramel sauce
BAKEWELL PUDDING
Vanilla custard ice cream coated in praline powder with almond milk sorbet, caramelised puff pastry, preserved strawberry jelly, syrup and warm almond sponges
ICE CREAM
A selection of homemade ice cream and sorbets
CHEESE
Selection of English and continental cheeses with homemade biscuits, grapes and celery
COFFEE AND MINTS
3 COURSES AND COFFEE: £32.00