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Fritter of soft shell crab with a crab claw & avocado salad, ponzu mayonnaise.
Ploughman’s: warm goats cheese, ham hock, onion marmalade, piccalilli with sage focaccia.
Steamed new season English asparagus with lemon hollandaise, baby brioche & parmesan shavings.
Poached sea trout with confit of Jersey Royals, pickled cauliflower egg & caper dressing.
Home smoked duck breast with a salad of baby kos leaves, smoked feta and a raspberry & walnut dressing.
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Main Courses
Roast rump of Derbyshire lamb with a broad bean puree, English asparagus and an almond & parsley sauce.
Fillet of pork wrapped in pancetta with a baby flan of peas and artichokes and a sauce of puy lentils.
Grilled fillet of sea bass on a bed of vine tomatoes & basil with a clam vinegrette.
Chargrilled fillet of Angus beef with a pressed pate of salt beef & green peppercorns, roast shallot and truffle puree with a Shiraz wine reduction.
(£3.00 supplement)
Tart of summer vegetables glazed with mustard & herbs on whipped potatoes.
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Desserts
Summer pudding with Pimms’ jelly & clotted cream sauce.
Strawberry parfait, strawberry sabayon, strawberry frappe.
Valrhona dark chocolate cone filled with milk chocolate mousse, served with orange sorbet.
Blueberry curd and mascarpone cheesecake with baby waffles and vanilla syrup.
Locally sourced cheeses:
Hunters House (cows milk Brie)Hawes Dairy (Blue Wensleydale) Lancashire creamy farmhouse
Served with an olive, celery, apple and walnut salad.
Coffee
(Filter, latte, cappuccino and espresso)
And petit fours
£3.50
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£36.00
Three Courses